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Basil Breakfast Strata Recipe

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This recipe for Basil Breakfast Strata is from The Taglialatela Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup milk
1/2 cup dry white wine
1 day old loaf Swiss peasant bread or French bread cut into 1/2 inch slices (if baguette cut slices at 45º angle for slightly bigger slices)
8 oz prosciutto, thinly sliced
2 cups arugula leaves (1 bunch)
3 tbsp olive oil
1 lb basil torta cheese, thinly sliced (or mozzarella)
3 ripe tomatoes, sliced
1/2 cup basic pesto
4 eggs beaten
salt and freshly ground black pepper to taste
1/2 cup heavy or whipping cream
Directions:
Directions:
1. One day before serving, mix the milk and wine in a shallow bowl. Dip 1 or 2 slices of bread in the milk mixture. Gently squeeze as much liquid as possible from the bread without tearing it.
2. Place the bread in a 12 inch round or oval au gratin dish and cover with a slice of proscuitto, several arugula leaves dipped in olive oil, some slices of basil torta or mozzarella and a few tomato slices. Drizzle sparingly with pesto. Repeat the layering, overlapping the bread slices slightly, until the dish is filled.
3. Beat the eggs with salt and pepper to taste and pour evenly over the layers in the dish. Cover with plastic wrap and refrigerate overnight.
4. The following day, remove the dish from the refrigerator and let warm to room temperature.
5. Preheat oven to 350ºF
6. Drizzle the top with the cream and bake until puffy and browned, 45 minutes to 1 hour.
Serve immediately
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This recipe is from Margaret Mary Ferrara, and Eileen gave me a copy... My Mom loved this recipe.

 

 

 

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