Ingredients

6 eggs
2 cups whole milk
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1 tablespoon minced fresh thyme 
1 tablespoon minced fresh parsley
1 small bunch of chives, minced
1 teaspoon dried herbs de Provence 
1 teaspoon salt
Freshly ground pepper to taste
1 loaf challah bread (peel off outer crust if it is tough), cut into 1" cubes
8 oz. fresh mozzarella cheese, diced 
2 cups cherry tomatoes, cut in half

Method

Butter or oil a 9x13" glass baking dish. In a large bowl whisk together the eggs, milk, cream, Parmesan cheese, thyme, parsley, salt, and pepper.

Arrange bread cubes in the baking dish and sprinkle with the herbs de Provence. Pour the egg mixture evenly over the bread. Press down the bread cubes with a spatula to submerge in the liquid. Distribute half the cherry tomatoes over the bread, and top with the diced mozzarella. Sprinkle the other half of the tomatoes over the top. Let the strata sit for 30 minutes before baking, or cover and refrigerate overnight. Take out of the refrigerator one hour before baking.

To bake, preheat oven to 350°. Baked uncovered for one hour, until puffed and golden. Let sit for 10 minutes before serving.