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

Ingredients

  • 2 cups 2% milk
  • 1 cup white wine or chicken broth
  • 1 loaf (1 pound) French bread, cut into 1/2-inch slice
  • 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 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.


Reviews for Prosciutto-Pesto Breakfast Strata

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(2)
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5 Star
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4 Star
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MY REVIEW
sstetzel User ID: 158954 261389
Reviewed Feb. 16, 2017

"Hayley if you want to make this ahead, bake it before you freeze it. Then just reheat it the day you want to serve it."

MY REVIEW
Hayley User ID: 9080145 261356
Reviewed Feb. 15, 2017

"Can anyone speak to if this can be frozen? Like if I prepare, freeze it, then a few weeks later thaw, then bake it off?"

MY REVIEW
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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