2largetomatoes, washed, and cut into ½-inch thick slices
1½cupsshredded Cheddar cheese
Preheat the oven to 400° F. Spray the bottom and sides of an 8-inch x 8-inch baking dish with nonstick spray.
Layer ingredients in the dish:
Cut one bread slice in half and place the halves in the bottom of the dish. Cut another slice into long strips and use the strips to fill in the gaps.
Layer half of the tomato slices over the bread, and then sprinkle ½ cup of the shredded cheese over the tomato.
Repeat with another layer of the remaining bread, tomato slices, and cheese.
Make the batter:
In a medium bowl, whisk together the eggs, milk, salt, garlic powder, onion powder, mustard, thyme, and pepper. Whisk until everything is well-combined.
Pour the egg mixture over the top over the layers in the baking dish.
Place the dish in the oven and bake the strata for 35-40 minutes. It's done when a knife inserted into the center comes out clean. (Check the strata after about 25 minutes: if the top is browning too quickly, place a sheet of aluminum foil over the top.)
Move the pan to a cooling rack and let the strata cool for 10 minutes before slicing. Serve immediately.
Makes 6 servings. Leftover strata can be stored covered in the refrigerator for up to 3 days.
Sourdough bread is my favorite in this strata. You can try other kinds of good, artisan quality bread in this dish, too. Use a hearty bread that will soak up the batter and give texture to the strata.