Prosciutto-Pesto Breakfast Strata Recipe
Prosciutto-Pesto Breakfast Strata Recipe photo by Taste of Home
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Prosciutto-Pesto Breakfast Strata Recipe

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I'd never tried prosciutto before this recipe, and it instantly made me a die-hard 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
TOTAL TIME: Prep: 25 min. + chilling Cook: 50 min.
MAKES:10 servings
TOTAL TIME: Prep: 25 min. + chilling Cook: 50 min.
MAKES: 10 servings


  • 2 cups 2% milk
  • 1 cup white wine or chicken broth
  • 35 slices French bread (1/2 inch thick)
  • 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


  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. Yield: 10 servings.
Originally published as Prosciutto-Pesto Breakfast Strata in Breakfast & Brunch Bookazine 2014, p34

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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ItalianLadyMJ40 User ID: 8273252 225049
Reviewed Apr. 18, 2015

"Is it really 35 slices of french bread? I think it must be a mistake."

dhgaul User ID: 5682667 223768
Reviewed Mar. 29, 2015

"Does this recipe really use 35 slices of bread? That's three times as much as my usual recipe. Could it be a typo?"

Sandycroix User ID: 7050606 223764
Reviewed Mar. 29, 2015

"Do you use basil pesto green or red tomato pesto??

Looks really good. Want to try it."

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