Makes 8 servings

- 1 pound leeks (3 to 5, depending on size)

- 2 tablespoons butter

- Kosher salt and freshly ground black pepper to taste

- 5 large eggs

- 2 ½ cups milk

- ½ cup freshly grated Parmigiano-Reggiano cheese

- 7 cups cubed French or Italian bread

- 12 oil-packed dried tomato halves, drained, patted dry and slivered

- 8 ounces Brie cheese, rind removed, torn into ½-inch pieces

1. Trim off the darkest green tops of the leeks. Peel off and discard wilted or discolored leaves. Halve or quarter the leeks lengthwise, then rinse under cold running water. Place in a bowl and fill with cold water. Repeat process at least twice to remove any sand from between the layers; drain and pat dry. Cut into thin slices. You should have about 4 cups.

2. Lightly coat a 2 ½-quart baking dish with some of the butter and set aside. Melt remaining butter in a 10-inch nonstick skillet over medium-low heat. Add leeks and cook, stirring often, until tender but not browned, about 10 minutes. Sprinkle with a little salt and pepper; set aside to cool.

3. In a large bowl, whisk eggs until foamy. Whisk in milk until blended, then whisk in Parmesan, ½ teaspoon salt and a grinding of pepper. Spread half of bread cubes in the bottom of prepared pan. Spoon leeks evenly over the top, followed by dried tomatoes and then the pieces of Brie. Spread remaining bread over cheese. Pour egg mixture over top, pressing lightly to moisten bread. Cover with plastic wrap and refrigerate at least 4 hours or overnight.

4. Remove strata from refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Bake, uncovered, on center oven rack 45 minutes or until puffed, browned and cooked in the center. Let rest 5 minutes before serving.

From "The Good Egg" by Marie Simmons