Ingredients

• 8 ounces cream cheese, at room temperature
• 8 large eggs
• 2 1/2 cups milk
• 1/4 cup grated Parmesan
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped fresh dill
• 1 teaspoon grated lemon zest
• 5 day-old everything bagels, halved horizontally and cut into bite-size pieces
• Butter, for greasing the baking dish
• 2 tablespoons capers
• 2 tablespoons chopped fresh dill, plus fronds for garnish
• 1 pint grape tomatoes, halved
• 1/2 small red onion, finely diced
• Kosher salt and freshly ground black pepper
• 4 ounces smoked salmon, thinly sliced

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Instructions

1. For the everything-bagel strata: Combine the cream cheese and eggs in a blender and blend until smooth. Add the milk and Parmesan; blend until smooth. Season with salt and pepper. Add the dill, blend a few seconds, and then blend in the lemon zest.
2. Transfer the custard to a large bowl. Add the bagel pieces and mix to coat, pressing on the pieces to totally submerge them in the custard. Transfer the mixture to a buttered 9-by-13-inch baking dish. Cover and refrigerate for at least 2 hours and up to 12 hours, pressing on the bagels a few times.
3. Preheat the oven to 350 degrees F.
4. While the oven heats, remove the strata from the refrigerator and place on a baking sheet. Bake until puffed and lightly golden brown at the edges and just set in the center, about 40 minutes. Let sit for 15 minutes.
5. For the caper relish: Combine the capers, dill, tomatoes and onions in a bowl. Season with a touch of salt and pepper. Let sit at room temperature for 15 minutes.
6. To serve, cut the strata into large round circles (like a bagel) and place on a plate. Top with a few slices of smoked salmon and some of the relish.