Savory French Toast Breakfast Strata with Herbs & Cheese

Preheat oven to 375°F (190°C).

Cut the 2 slices of day-old sourdough bread into 1-inch cubes and set aside.

Wash and halve 1/2 cup of cherry tomatoes.

Rinse 1 cup of baby spinach and pat dry.

Mince 1 clove of garlic.

Finely chop 1 tablespoon of fresh chives and remove leaves from 1 teaspoon of fresh thyme stems.

In a small skillet, heat 1/2 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Add the spinach and cook for 1-2 minutes until just wilted. Remove from heat and set aside.

In a bowl, whisk together 2 eggs, 1/4 cup milk, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Stir in the fresh thyme and half of the chopped chives.

Grate 1/4 cup of gruyere cheese.

Lightly oil a small, oven-safe baking dish (about 2-cup capacity) with the remaining olive oil.

Layer half of the bread cubes in the dish, followed by the wilted spinach, half the tomatoes, and half the cheese.

Add the remaining bread cubes, tomatoes, and cheese on top.

Pour the egg mixture evenly over everything, gently pressing down to ensure all bread is soaked.

Let sit for 5 minutes to allow the bread to absorb the egg mixture.

Bake in the preheated oven for 25-30 minutes until puffed and golden brown, and the center is set.

Sprinkle with remaining chives before serving.