Prosciutto-Pesto Breakfast Strata

Total Time Prep: 25 min. + chilling Bake: 50 min.
Yield 10 servings
Test Kitchen Approved
I'd never tried prosciutto before this recipe, and it instantly made me a big-time fan! The layers of flavor in this dish are brilliant, making it well worth the time and a must for your recipe box. —Vicki Anderson, Farmington, Minnesota

Ingredients

  • 2 cups 2% milk
  • 1 cup white wine or chicken broth
  • 1 loaf (1 pound) French bread, cut into 1/2-inch slices
  • 1/4 cup minced fresh basil
  • 1/4 cup minced fresh parsley
  • 3 tablespoons olive oil
  • 1/2 pound thinly sliced smoked Gouda cheese
  • 1/2 pound thinly sliced prosciutto
  • 3 medium tomatoes, thinly sliced
  • 1/2 cup prepared pesto
  • 4 large eggs
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  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 the cheese, half the prosciutto, and tomatoes; drizzle with half 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, until top is golden brown and a knife inserted in center comes out clean, 50-60 minutes. Let stand 5-10 minutes before serving.

Nutrition Facts

1 piece: 440 calories, 26g fat (10g saturated fat), 138mg cholesterol, 1215mg sodium, 30g carbohydrate (7g sugars, 2g fiber), 22g protein.

I'd never tried prosciutto before this recipe, and it instantly made me a big-time fan! The layers of flavor in this dish are brilliant, making it well worth the time and a must for your recipe box. —Vicki Anderson, Farmington, Minnesota
Recipe Creator

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