Strata Milano with Gorgonzola

Strata Milano with Gorgonzola(Adapted from CL)

2 center-cut bacon slices
3 1/4 cups
1 cup ricotta cheese
2 ounces crumbled gorgonzola cheese
1 teaspoon salt
1/2 teaspoon ground red pepper
5 eggs
1 3/4 cups diced plum tomato
1 cup finely chopped red onion
1 1/2 teaspoons dried rosemary
16 ounces sourdough French bread baguette, cut into 1-inch slices and toasted
2 teaspoons paprika
1 ounce grated fresh Parmesan cheese

In a small skillet over medium heat, cook bacon crisp. Drain, crumble and set aside.

In a large bowl, whisk together milk, ricotta, gorgonzola, salt, pepper, and eggs.

In a small bowl, mix together bacon, tomato, onion, and rosemary.

Place half of the bread slices in a single layer inside a 13X9" baking dish lightly coated with cooking spray. Spoon half of tomato mixture evenly over bread slices. Pour half of milk mixture over tomato mixture. Repeat procedure with remaining bread, tomato mixture, and milk mixture. Sprinkle with paprika and cheese. Cover and chill overnight.

Preheat oven to 350

Uncover and bake for 45 minutes or until set.