Tomato-Cheddar Strata with Broccoli

I found this recipe in one of the Country Living Magazines. It was really good! I even made my own ricotta cheese (I'll post that recipe someday). I used sourdough bread for this, but you can use whatever bread you like.

4 1/2 cups 1-inch Bread Cubes, about three-quarters of a French loaf

Butter, for greasing dish

1 1/2 cups Cheddar Cheese

1 cup halved Grape Tomatoes

1 cup Broccoli Florets

2 Tbsp Parsley

8 Eggs

3 cups Milk

1 1/4 tsp Salt

1/8 tsp Ground Pepper

1/2 cup Ricotta Cheese

-Place bread in a buttered 9x13 baking dish. Top bread with 1 cup cheddar, tomatoes, broccoli, and 1 Tbsp parsley.

-In a large bowl, whisk together eggs, salt, milk, and pepper. Pour egg mixture over bread and gently press to soak every cube.

-Add dollops of ricotta over top. Add remaining cheddar.

-Cover and refrigerate for several hours or up to overnight.

-Remove strata from refrigerator and bring to room temperature, about 1 hour.

-Bake at 350 degrees until strata is puffed and lightly golden brown, about 1 hour.

-Let cool 10 minutes.

-Garnish with remaining parsley.

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