Saturday Summer Strata


This is a wonderfully flavoured Strata which has a nice firm texture. Displays beautifully.  This recipe serves 6


  • 1 loaf ( 1-1 1/4 lb) country or sourdough bread (dense in texture and day old bread ) cut 1/2 " thick
  • 8 oz cream cheese, cubed Cheese, cream
  • 1/2 lb mozzarella Cheese grated Cheese, mozzarella, part skim milk
  • 3/4 cup prepared pesto Sauce, pesto prepared
  • 6 slices prosciutto, thinly sliced
  • 1 lb tomatoes, thinly sliced Tomatoes, red, ripe, raw, year round average
  • 5 Large eggs Egg, whole, raw, fresh
  • 1 1/2 cups whole milk or half and half or half of each Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 1/2 tablespoon salt Salt, table
  • freshly ground black pepper Spices, pepper, black


Step 1

Coat a 2-3 quart round baking dish with nonstick spray. Arrange half the bread slices on the bottom of the dish. Top with half of each of cream cheese, mozzarella, pesto, prosciutto, and tomatoes. Finish layering with the remaining ingredients. Whisk the eggs well and add salt and milk. Blend well. Pour the mixture over the layers; cover and chill for at least 2 hours, or as long as overnight. Remove from the refrigerator 20 -30 minutes before baking. Bake at 350F until puffed, golden brown, and lightly set in the centre knife comes out clean, about 1 hour. Allow the strata to rest 10 minutes before unmoulding. After it has set for the 10 mins, run a knife around the edge and unmoulded onto a plate and then onto another for serving, so the tomatoes are on the top. Garnish with herbs


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