Basil Breakfast Strata
Yield
6 servingsPrep
8 hrsCook
60 minReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
milk
|
|
| ½ | cup |
white wine
dry |
*
|
| 1 | loaf |
french bread
day old, cut into 1/2 inch slices |
*
|
| 8 | ounces |
prosciutto
thinly sliced |
*
|
| 2 | cups |
arugula (roquette)
leaves |
|
| 3 | tablespoons |
olive oil
|
|
| 1 | pound |
cheese
basil torta, thinly sliced |
|
| 3 | each |
tomatoes
ripe, sliced |
|
| ½ | cup |
basil pesto
|
*
|
| 4 | large |
eggs
beaten |
|
| 1 | x |
salt and black pepper
|
*
|
| ½ | cup |
heavy whipping cream
|
|
| Basic pesto | |||
| 2 | cups |
basil
fresh |
*
|
| 4 | medium |
cloves
garlic , chopped |
*
|
| 1 | cup |
walnuts
|
*
|
| 1 | cup |
olive oil
|
|
| 1 | cup |
Parmesan cheese
grated |
|
| ¼ | cup |
romano cheese
grated |
*
|
| 1 | x |
salt and black pepper
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
milk
|
|
| 118 | ml |
white wine
dry |
*
|
| 1 | loaf |
french bread
day old, cut into 1/2 inch slices |
*
|
| 231.2 | ml/g |
prosciutto
thinly sliced |
*
|
| 473 | ml |
arugula (roquette)
leaves |
|
| 45 | ml |
olive oil
|
|
| 453.6 | g |
cheese
basil torta, thinly sliced |
|
| 3 | each |
tomatoes
ripe, sliced |
|
| 118 | ml |
basil pesto
|
*
|
| 4 | large |
eggs
beaten |
|
| 1 | x |
salt and black pepper
|
*
|
| 118 | ml |
heavy whipping cream
|
|
| Basic pesto | |||
| 473 | ml |
basil
fresh |
*
|
| 4 | medium |
cloves
garlic , chopped |
*
|
| 237 | ml |
walnuts
|
*
|
| 237 | ml |
olive oil
|
|
| 237 | ml |
Parmesan cheese
grated |
|
| 59 | ml |
romano cheese
grated |
*
|
| 1 | x |
salt and black pepper
ground |
*
|
Directions
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.
Place the bread in a 12 inch round or oval au grain dish and cover with a slice of prosciutto, several arugula leaves dipped in olive oil, some slices of basil torta, and a few tomato slices.
Drizzle sparingly with pesto.
Repeat the layering, overlapping the bread slices slightly, until the dish is filled.
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.
The following day remove the dish from the refrigerator and let warm to room temperature.
Preheat oven to 350℉ (180℃).
Drizzle the top with the cream and bake until puffy and browned, 45 minutes to 1 hour.
Serve immediately.
