Ham and Cheese Strata

This recipe comes from Food & Wine magazine (1997). The recipe is credited to Diana Sturgis. I don't usually add the sun dried tomatoes, but I included them since they were in the original recipe. We usually have this for dinner, but it could be a great brunch recipe as well. The left overs are fantastic served cold. This is a delicious use of left-over ham.

• Ready In: 30 mins
• Serves: 6-8
• Yields: 1 pan

Ingredients

• 8  eggs
• 1 1⁄2 cups milk
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground pepper
• 4  cups  Italian bread, cubed (1 inch dice)
• 1 1⁄2 cups ham (1/2 inch dice)
• 1 1⁄2 cups smoked gouda cheese (1/2 inch dice)
• 1⁄2 cup sun-dried tomato, julienned
• 1⁄4 cup  plus 1 tbsp. chopped chives
• 1  cup cheddar cheese, grated

Directions

1. Preheat the oven to 450 degrees.
2. In a large bowl whisk together the eggs, milk, salt, and pepper.
3. Stir in the bread cubes until evenly moist.
4. Stir in the cheese, ham, tomatoes, and 1/4 cup of the chives.
5. Butter a 9x12-inch baking dish, pour the strata mixture into the dish.
6. Sprinkle the cheddar cheese on top, and bake about 20 minutes, or until puffed and golden.
7. Let cool slightly, sprinkle with the remaining chives, and serve.