Prosciutto-Pesto Breakfast Strata
Serves: 10
  • 2 cups 2% milk
  • 1 cup white wine or chicken broth
  • 35 slices French bread (1/2 inch thick)
  • ¼ cup minced fresh basil
  • ¼ cup minced fresh parsley
  • 3 tablespoons olive oil
  • ½ pound thinly sliced smoked Gouda cheese
  • ½ pound thinly sliced prosciutto
  • 3 medium tomatoes, thinly sliced
  • ½ cup prepared pesto
  • 4 large eggs
  • ½ cup heavy whipping cream
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. 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.
  2. 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.
  3. In a small bowl, whisk eggs, cream, salt and pepper until blended; pour over top. Refrigerate, covered, several hours or overnight.
  4. 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.


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