Prosciutto-Pesto Breakfast Strata

Total Time

Prep: 25 min. + chilling Bake: 50 min.


10 servings

Updated: Oct. 12, 2023
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
Prosciutto-Pesto Breakfast Strata Recipe photo by Taste of Home


  • 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


  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.