Sundried Tomato Strata Bites

Outaouais chef and restaurant owner Marysol Foucault loves eggs. Her Sundried Tomato Strata Bites are prefect to share with friends and family, and will challenge your culinary skills. This recipe will win your guests over!

Prep Time:
20 min
Cook Time:
25 min


Nutrition Facts
  • 6 eggs
  • 2 tsp (10 mL) finely minced garlic
  • 1 1/2 cups (375 mL) 35% cream
  • 1 loaf stale bread (about 8 cups, diced)
  • 1 cup (250 mL) diced mozzarella cheese
  • 1/3 cup (75 mL) grated Parmesan cheese
  • 1 cup (250 mL) sundried tomatoes in oil, sliced
  • 1 bunch basil, minced salt and pepper
  • 1 cup (250 mL) ricotta cheese
  • 1 pint grape tomatoes


  1. In a large mixing bowl, whisk the eggs, garlic, and cream. Add the cubed bread, mozzarella, Parmesan, sundried tomatoes, basil, and season with salt and pepper. You might need to mix this with your hands to ensure all is well incorporated.
  2. Line an 8 x 8 inch (20 x 20 cm) baking dish with parchment paper.
  3. Pour in the bread mixture and press it down. Leave at room temp for about 30 minutes so that the bread will soak up the cream and egg mixture.
  4. Preheat the oven to 350°F (175°C). Cook the strata in the oven until the top is golden brown and center is cooked through, about 25 minutes. Let rest until just warm, unfold, and cut into squares.
  5. To serve, top with ricotta and grape tomatoes.