Saturday Summer Strata

By Fresh2

Ingredients

• 1 (1- to 1 1/4-pound) loaf country sourdough bread, crusts removed if thick.
• 1/2 pound cream cheese or St. Andre cheese (rind removed), cut into small cubes or bits
• 1/2 pound fresh or regular mozzarella, cut into small pieces or grated
• 3/4 cup prepared pesto
• 6 ounces thinly sliced prosciutto
• 1 pound (about 3 medium) red-ripe tomatoes, thinly sliced
• 5 large eggs
• 1 1/2 cups milk or half-and-half
• 1/2 tsp salt
• Freshly ground black pepper to taste

Details

Servings 6
Cooking time 55mins

Preparation

Step 1

Oil or butter a deep 9- to 10-inch baking dish. Slice the bread about 1/2 inch thick. Arrange 2 to 3 equal alternating layers of the bread, cheeses, pesto, prosciutto and tomatoes in the baking dish. Cut or tear bread slices if needed to make snug layers.

Whisk the eggs with the milk, salt and pepper. Pour the custard over the bread mixture. Cover and refrigerate the strata for at least 2 hours and up to overnight. Remove the strata from the refrigerator 20 to 30 minutes before you plan to bake it.

Preheat the oven to 350 degrees. Bake the strata for 50-55 minutes, until puffed, golden brown and lightly set in the center. Serve hot.