Basil Breakfast Strata
19 ingredients
12 steps
Ingredients
- 1 cup milk
- 1/2 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
- 1/2 cup basil pesto
- 4 large eggs beaten
- 1 x salt and black pepper
- 1/2 cup heavy whipping cream
- 2 cups basil fresh
- 4 medium cloves garlic , chopped
- 1 cup walnuts
- 1 cup olive oil
- 1 cup parmesan, parmigiano-reggiano cheese, grated grated
- 1/4 cup romano cheese grated
- 1 x salt and black pepper ground
Directions
-
1One day before serving, mix the milk and wine in a shallow bowl.
-
2Dip 1 or 2 slices of bread in the milk mixture.
-
3Gently squeeze as much liquid as possible from the bread without tearing it.
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4Place 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.
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5Drizzle sparingly with pesto.
-
6Repeat the layering, overlapping the bread slices slightly, until the dish is filled.
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7Beat the eggs with salt and pepper to taste and pour evenly over the layers in the dish.
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8Cover with plastic wrap and refrigerate overnight.
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9The following day remove the dish from the refrigerator and let warm to room temperature.
-
10Preheat oven to 350F (180C).
-
11Drizzle the top with the cream and bake until puffy and browned, 45 minutes to 1 hour.
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12Serve immediately.
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