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Summer Strata Recipe

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This recipe for Summer Strata, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ouellette Family

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf of country or sourdough bread (1 to 1 lb.), crusts removed if thick
lb. cream cheese, cut into small cubes
lb. fresh mozzarella, cut into small pieces or grated
c. prepared pesto
6 oz. thinly sliced prosciutto (can be omitted, to make it vegetarian)
1 lb. (about 3 medium) red, ripe tomatoes, thinly sliced
5 large eggs
1 c. milk
tsp. salt
freshly ground pepper to taste

Directions:
Directions:
Lightly grease a deep 9" to 10" baking dish.
Slice the bread about " 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 mixture over the bread layers. Cover and refrigerate at least 2 hours and up to overnight. Remove the strata from the fridge about 20 to 30 minutes before you plan to bake it. Preheat oven to 350. Bake for 50 to 55 minutes, until puffed, golden brown and lightly set in the center. Serve hot.

Personal Notes:
Personal Notes:
The Silver Palate

 

 

 

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