Basil Breakfast Strata

This is the brunch dish that does all the work while you sleep.

Layers of milk-and-wine-soaked French bread, salty prosciutto, peppery arugula, creamy basil torta cheese, and ripe tomato slices get drizzled with homemade pesto, then bathed in beaten eggs and cream.

After a night in the fridge, the flavors weave together into something truly special.

Pop it in the oven the next morning and in about an hour you’ve got a puffy, golden, Italian-inspired strata that looks like you spent all day in the kitchen.

Chef Tips

• Day-old French bread is key here; fresh bread will turn to mush when soaked in the milk mixture
• Let the strata come to room temperature for about 30 minutes before baking for the most even rise
• Don’t skip the cream drizzle on top before baking; it creates those irresistible golden, crispy edges
• The pesto recipe included makes more than you’ll need; freeze the extra in ice cube trays for future use

Variations

• Substitute fontina or fresh mozzarella if you can’t find basil torta cheese
• Use baby spinach instead of arugula for a milder, sweeter green
• Add a layer of roasted red peppers for a smoky, sweet element