If you’re not a very late riser it probably won’t be practical to serve this in the morning. Luckily, most people seem to really enjoy breakfast foods for dinner every now and then.
Sun Oven Strata
8 ounces French bread, (about 2 cups) cut into 1-inch cubes
8-ounces (2 cups) Cheddar cheese, shredded, divided
6 Roma tomatoes, chopped (about 2 cups)
1 1/2 cups milk
1 teaspoon Dijon mustard
1 teaspoon dried basil leaves
1/2 teaspoon salt
6 slices bacon
Spray a 3-quart baking dish with cooking spray. Spread the bread out in the baking dish. Sprinkle 1 1/2 cups of the cheese over the bread, mixing gently. Sprinkle the tomatoes over the cheese and bread. In a medium bowl, whisk together the eggs, milk, mustard, basil, and salt. Pour the egg mixture over the bread. Cover tightly and refrigerate overnight or at least 2 hours.
About 30 minutes prior to baking remove the baking dish from the refrigerator and set the Sun Oven out to preheat. Put a rack on a rimmed baking sheet and place the bacon strips on the rack. Set the baking sheet with the bacon on top of the covered baking dish and transfer both to the Sun Oven. Bake until the strata is set and a knife inserted into the center comes out clean, about 1 hour. If the bacon cooks faster remove it from the Sun Oven when it is brown and crispy; let cool slightly then crumble. Remove the strata from the Sun Oven and sprinkle the bacon and remaining 1/2 cup cheese on top. Let rest 1 minutes before serving.
Makes 12 servings.