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1
Grease a 3-quart gratin dish or casserole with 1 teaspoon of the butter.
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2
In a large bowl, whisk together the eggs, milk, cream, nutmeg, cayenne, salt, and pepper.
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3
Set aside.
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4
In a small bowl, toss together the ham, tomatoes, parsley, and chives.
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5
To make the strata: Scatter a 1/2 cup of the cheese over the bottom of the buttered dish, cover with one-third of the bread, and then half of the tomato mixture.
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6
Repeat.
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7
Top with a final layer of bread and remaining cheese.
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8
Pour the egg mixture over the strata and gently press it down with the back of a large spoon to make sure the top layer is moistened with the custard.
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9
Melt the remaining 1 tablespoon of butter and drizzle it over the strata.
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10
Cover with plastic wrap and refrigerate overnight.
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11
Preheat the oven to 350 degrees F. Bake the strata, uncovered, until golden brown and slightly puffed, about 45 to 55 minutes.
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12
Let rest 10 minutes before serving.
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13
Preheat oven to 250 degrees F. Arrange the tomatoes cut side-up in a single layer on a baking sheet.
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14
Sprinkle with the salt.
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15
Dry in oven until slightly shriveled but still plump, about 5 to 6 hours.
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16
If not using immediately, store the tomatoes in a sealed container in the refrigerator, for 3 to 4 days.
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17
Alternatively, layer them in a container with the herbs, cover with olive oil, and store, covered, in the refrigerator, for up to 2 weeks.
