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This is a delightful old style dish that is making a wonderful comeback. A great way to use up excess bread, stale bread, excess eggs or leftovers too. Varriations are but limited to the imagination. This stunning satifying strata dish if from the kitchens of  clydey

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Here's a dish I made for September just for the hell of it. It was pretty fun and easy to make~

Ingredients used:
7 Cups lightly packed 1 inch cubes French Bread
2 Cups Shredded 4cheese blend
2 Cups Chopped Roma tomatoes
1 1/2 Cups Eggwhites
1 1/2 Cups 2% Milk
2 Teaspoons Dijon mustard (added 1 extra)
1 Teaspoon Dried Basil leaves
1/2 Teaspoon salt
6 Slices of chopped bacon

* 350 F, baked for 45 minutes, but marinated and covered tightly and refrigerated for at least 2 hours prior before baking. Note that your strata should not marinate past 24 hours, and I recommend using whole eggs or eggwhite removed from whole eggs (recipe demanded 6 normal eggs or 1 1/2 cups fat free egg product) add a few more eggs if you're removing the yolk.*

First photo ever uploaded I suppose lol

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Allergy warning – recipe contains dairy & egg products