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
- 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
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 the cheese, half the prosciutto, and tomatoes; drizzle with half 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 center comes out clean, 50-60 minutes. Let stand 5-10 minutes before serving.
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