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Prosciutto-Pesto Breakfast Strata

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

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

  • 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, until top is golden brown and a knife inserted in the 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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Reviews

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Average Rating:
  • keepitbassic
    Apr 17, 2017

    This was a fantastic Easter Brunch! Big smiles and extra helpings all around! (And went very well with mimosas!) Note: I did make a few little tweaks based on extra ingredients I had on hand, but definitely loved using this recipe as a starter!!!

  • sstetzel
    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.

  • Hayley
    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?

  • ItalianLadyMJ40
    Apr 18, 2015

    No comment left

  • dhgaul
    Mar 29, 2015

    No comment left

  • Sandycroix
    Mar 29, 2015

    Do you use basil pesto green or red tomato pesto??Looks really good. Want to try it.