Tomato Goat Cheese Strata

Similar to a frittata, this savory bread pudding starts on the stovetop and finishes in the oven. Using a large cast-iron skillet will help you get a crisp brown crust.


4 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 415
Caloriesfromfat 30 %
Fat 13.9 g
Satfat 5.7 g
Monofat 5.2 g
Polyfat 1.4 g
Protein 23 g
Carbohydrate 50.3 g
Fiber 5.4 g
Cholesterol 174 mg
Iron 3.9 mg
Sodium 880 mg
Calcium 246 mg


1 cup 2% reduced-fat milk
3 tablespoons chopped fresh parsley
5 large egg whites
3 large eggs
2 teaspoons olive oil
2 cups thinly sliced onion
1 tablespoon chopped fresh sage
2 garlic cloves, sliced
1/2 teaspoon crushed red pepper
1 (28-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
8 cups (1-inch) cubed sourdough bread (about 8 ounces)
3/4 cup (3 ounces) crumbled goat cheese


Preheat oven to 450°.

Combine first 4 ingredients in a bowl, stirring well with a whisk.

Heat oil in a large cast-iron or oven-proof skillet over high heat. Add onion; sauté 2 minutes. Add sage and garlic; sauté 1 minute. Add pepper and tomatoes, stirring well. Bring to a boil; cook 1 minute. Stir bread into tomato mixture; top with cheese. Pour egg mixture over tomato mixture (pan will be very full).

Carefully place pan in oven; bake at 450° for 25 minutes or until egg is set. Let stand 5 minutes. Cut into 4 wedges.