Prosciutto-Pesto Breakfast Strata

• 2 cups 2% milk
• 1 cup white wine or chicken broth
• 1 loaf (1 pound) French bread, cut into 1/2-inch slice
• 1/4 cup minced fresh basil
• 1/4 cup minced fresh parsley
• 3 tablespoons olive oil
• 1/2 pound thinly sliced smoked Gouda cheese
• 1/2 pound thinly sliced prosciutto
• 3 medium tomatoes, thinly sliced
• 1/2 cup prepared pesto
• 4 large eggs
• 1/2 cup heavy whipping cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. In a shallow bowl, combine milk and wine. Dip both sides of bread in milk mixture; squeeze gently to remove excess liquid. Layer bread slices in a greased 13x9-in. baking dish.
2. Sprinkle with basil and parsley; drizzle with oil. Layer with half of the cheese, half of the prosciutto and all of the tomatoes; drizzle with half of the pesto. Top with remaining cheese, prosciutto and pesto.
3. In a small bowl, whisk eggs, cream, salt and pepper until blended; pour over top. Refrigerate, covered, several hours or overnight.
4. Preheat oven to 350u0b0. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

milk, white wine, bread, fresh basil, fresh parsley, olive oil, gouda cheese, tomatoes, pesto, eggs, heavy whipping cream, salt, pepper

Taken from www.tasteofhome.com/recipes/prosciutto-pesto-breakfast-strata/ (may not work)