Strata with sun-dried tomatoes, ham and cheese

Ingredients:

• 1 tablespoon unsalted butter, melted, plus extra for greasing the pan
• 12 large eggs
• 2 tbsp. cream 10%
• 1 cup diced ham
• 1 cup sun-dried tomatoes (not in oil), diced
• 2 tbsp chopped fresh chives
• 2 cups grated Gruyere
• 1 loaf (450 g) of white bread, cut off the crusts, cut the crumb into 2.5 cm cubes.

Preparation:

1. Grease a 3-quart baking dish with butter.
2. In a large bowl, combine the eggs, cream, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. In a small bowl, combine the ham, sun-dried tomatoes, and green onions.
3. Sprinkle 0.5 teaspoon of Gruyere over the bottom of the prepared pan. Layer with a third of the bread cubes and half of the ham mixture. Repeat the layers of Gruyere, bread, and ham, finishing with a third layer of bread cubes, and then sprinkle with the remaining 1 cup of Gruyere.
4. Pour the egg mixture over the top and press lightly with a spatula to coat the bread. Drizzle with melted butter, cover with plastic wrap, and refrigerate for at least 1 hour or overnight.
5. Preheat oven to 175°C (350°F). Remove the plastic wrap from the pan and bake the strata, uncovered, until golden brown, about 45 minutes. Let it rest for at least 10 minutes before slicing.