Breakfast- Prosciutto Strata

Posted by on Oct 23, 2009 in Recipes | Comments Off on Breakfast- Prosciutto Strata

Prosciutto Strata

Breakfast- Prosciutto Strata
 
Author:
Serves: 8-12 servings
Prep time:
Cook time:
Total time:
 
This is gently modified from a recipe shared with me by Betty Jones of Laurel Valley in Townsend, TN.
Ingredients
  • 1 loaf sourdough bread 1- 1 ½ #,
  • sliced no more than a ½” thick
  • 8 oz cream cheese, room temperature
  • ½ # mozzarella, grated or fresh cubed
  • ¼ cup pesto
  • 8 oz prosciutto thinly sliced
  • 1 # tomatoes, thinly sliced
  • 5 eggs
  • 1 ½ C whole milk or ½ and ½
  • ½ T salt
  • freshly ground pepper
Instructions
  1. Spray a 9X13 Pyrex dish with non-stick spray.
  2. Take ½ of the bread and spread with ½ of the cream cheese and ½ of the pesto.
  3. Layer on the bottom of the 9X13 so the bottom of the dish is covered, cheese side up.
  4. Layer ½ of the mozzarella, ½ the prosciutto, ½ of the tomatoes.
  5. Repeat with a second layer of everything.
  6. Whisk the eggs, ½ and ½, and salt and pepper together and pour over the top.
  7. Chill at least two hours or overnight and bake off at 350 until puffed and golden brown, about an hour.
  8. Let it rest for 10 minutes before serving.