Ingredients
7
cups lightly packed 1-inch cubes French bread (8 oz)
2
cups shredded Cheddar cheese (8 oz)
2
cups chopped roma (plum) tomatoes (6 medium)
6
eggs
1 1/2
cups milk
1
teaspoon Dijon mustard
1
teaspoon dried basil leaves
1/2
teaspoon salt
6
slices bacon
Preparation
Spray 13x9-inch glass baking dish with cooking spray. Spread bread in baking dish. Sprinkle evenly with 1 1/2 cups of the cheese; mix lightly with bread. Sprinkle with tomatoes.
In medium bowl, beat eggs, milk, mustard, basil and salt with fork or wire whisk; pour over bread mixture. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.
Heat oven to 350°F. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Meanwhile, in 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp; drain on paper towel.
Crumble bacon. Sprinkle bacon and remaining 1/2 cup cheese over strata. Let stand 10 minutes before serving.
