Prosciutto-Pesto Breakfast Strata
Ingredients
- 2 cup Milk 2%
- 1 cup White Wine or chicken broth
- 35 slices French Bread (1/2 inch thick
- 1/4 cup Basil fresh, minced
- 1/4 cup Parsley fresh, minced
- 3 tbs Olive Oil
- 1/2 lb Smoked Gouda cheese thinly sliced
- 1/2 lb prosciutto thinly sliced
- 1/2 cup prepared pesto
- 4 Eggs
- 1/2 cup Heavy Whipping Cream
- 1/2 tsp Salt
- 1/4 tsp Pepper
Instructions
- . In a shallow bowl, combine milk and wine. Dip both sides of bread in milk mixture; squeeze gently to remove excess liquid. Layer bread slices in a greased 13x9-in. baking dish.
- Sprinkle with basil and parsley; drizzle with oil. Layer with half of the cheese, half of the prosciutto and all of the tomatoes; drizzle with half of the pesto. Top with remaining cheese, prosciutto and pesto.
- In a small bowl, whisk eggs, cream, salt and pepper until blended; pour over top. Refrigerate, covered, several hours or overnight.
- Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until golden brown and a knife inserted near the center comes out clean. Let stand 5-10 minutes before serving. Yield: 10 servings.
Notes
Wine Pairings
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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