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
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- 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.
- 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.
- In a small bowl, whisk eggs, cream, salt and pepper until blended; pour over top. Refrigerate, covered, several hours or overnight.
- 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
- p34
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