Basil Strata

by Jana Harvey on April 13, 2011

Recipe from Molly Richardson

1 1/2 c. milk
3/4 c. dry white wine
1 loaf French bread (cut into 16 1/2″ slices)
4 oz. proscuitto, thin slices
1 1/2 lbs. Monterey Jack cheese, grated
4 ripe tomatoes, sliced 7-8 slices each
1/2 c. pesto
6 eggs, beaten
salt and pepper to taste
3/4 c. heavy or whipping cream

1. One day early, mix milk and wine in bowl. Dip bread, gently squeeze. 2. Place bread in two 10″ round sprayed Pyrex (4 slices each). Cover with ham, cheese, and tomato slices. Drizzle sparingly with pesto. Repeat, overlapping bread. 3. Beat eggs with salt and pepper and pour over layers. Cover with plastic wrap and refrigerate overnight. 4. Remove, warm to room temperature. Drizzle with cream. Bake 45 Minutes to 1 hr. at 350º until puffy and brown.

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