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1.
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Butter a 3-quart gratin dish or casserole.
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Whisk eggs, milk, cream, 1 teaspoon salt, 1/4 teaspoon black pepper, nutmeg, and cayenne pepper in a large bowl.
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Toss ham, tomatoes, parsley, and chives together in a small bowl.
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2.
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Scatter 1/2 cup of cheese into prepared dish.
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Layer with 1/3 of bread and half of ham mixture.
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Repeat.
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Top strata with a final layer of bread and remaining 1 cup cheese.
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3.
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Pour egg mixture over top of dish and gently press to make moistened all bread layers.
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Drizzle with melted butter, cover strata with plastic wrap, and refrigerate for 1 hour or up to overnight.
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4.
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Preheat to 350degreesF.
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Bake strata, on middle oven rack, uncovered, until slightly puffed and golden brown, about 45 minutes.
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Let rest 10 minutes before serving.
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1.
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Preheat oven to 250F.
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2.
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Arrange tomatoes, cut side up, in a single layer on a parchment-lined baking sheet.
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Sprinkle with salt.
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Bake until slightly shriveled but still plump, about 5 hours.
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3.
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If not using immediately, refrigerate dried tomatoes, covered, up to 4 days.
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Or, if desired, layer tomatoes with herb sprigs and add olive oil.
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Refrigerate, covered, for up to 2 weeks.
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Calories: 570
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Total Fat: 35 grams
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Saturated Fat: 16 grams
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Total Carbohydrate: 37 grams
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Protein: 27 grams
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32
Sodium: 890 milligrams
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Cholesterol: 385 milligrams
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Fiber: 3 grams
