Taste of Home
Prosciutto-Pesto Breakfast Strata
TOTAL TIME: Prep: 25 min. + chilling Bake: 50 min.
YIELD: 10 servings.
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
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2 cups 2% milk
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1 cup white wine or chicken broth
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1 loaf (1 pound) French bread, cut into 1/2-inch slices
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1/4 cup minced fresh basil
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1/4 cup minced fresh parsley
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3 tablespoons olive oil
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1/2 pound thinly sliced smoked Gouda cheese
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1/2 pound thinly sliced prosciutto
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3 medium tomatoes, thinly sliced
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1/2 cup prepared pesto
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4 large eggs
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1/2 cup heavy whipping cream
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1/2 teaspoon salt
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1/4 teaspoon pepper
Directions
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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.
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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.
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3.
In a small bowl, whisk eggs, cream, salt and pepper until blended; pour over top. Refrigerate, covered, several hours or overnight.
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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.
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