Sourdough bread stratum with tomatoes and herbs

Ingredients:

• 8 plum tomatoes, quartered lengthwise
• 1 tbsp chopped fresh thyme
• 2 tbsp. l. olive oil
• 3 cups whole milk
• 8 large eggs
• 280 g Italian fontina cheese, grated (about 3 cups)
• 1 tbsp. grated parmesan
• 1/4 tsp cayenne pepper
• 1 loaf (450 g) sourdough bread, cut into 2.5 cm cubes (about 8 cups)
• 4 cups chopped greens, such as kale, spinach, or arugula

Preparation:

1. Preheat oven to 350°F (175°C). In a bowl, combine the tomatoes with the thyme, olive oil, and 1/2 teaspoon each of salt and black pepper. Place on a baking sheet and bake, stirring once or twice, until the tomatoes are dry and golden brown in spots, 1 hour to 1 hour 15 minutes. Cool completely.
2. In a large bowl, combine the milk, eggs, fontina, 3/4 cup Parmesan, cayenne pepper, 1 teaspoon salt, and 1/4 teaspoon black pepper. Add the bread cubes and herbs and toss to coat. Transfer to a 3-quart baking dish, then top with the roasted tomatoes. Cover and refrigerate overnight.
3. The next day, preheat the oven to 350°F (175°C). Sprinkle the strata with the remaining 1/4 cup Parmesan cheese and bake, uncovered, until set and golden brown, about 45 minutes. Turn off the oven, but keep the strata inside for another 10 minutes, then serve.