Pesto, Tomato And Prosciutto Breakfast Strata

• 1-1/2 cup Whole Milk
• 3/4 cups Dry White Wine
• 1-1/2 loaf Day Old French Or Peasant Bread, Cut Into 1/2" Slices
• 8 ounces, weight Prosciutto, Thinly Sliced And Cut Into Pieces
• 3 Tablespoons Good Quality Olive Oil
• 7 ounces, weight Tub Of Basil Pesto (or Homemade If You Prefer)
• 16 ounces, weight Freshly Grated Gruyere Or Gouda (I Prefer Gruyere)
• 24 slices Fresh Tomatoes, Lightly Salt And Pepper Before Placing In Strata
• 10 whole Eggs, Lightly Beaten
• 1-1/2 cup Heavy Cream

1. One day before serving, mix the milk and wine in a small bowl. Dip 1 or 2 slices of the bread in milk mixture and gently squeeze as much liquid as possible from the bread without tearing it. Place half of the dipped bread on the bottom of a 13x9" glass baking dish sprayed with cooking spray. (If you have any milk/wine mixture left over, then discard. I usually don't have any left over, but it depends on how thirsty your bread is.)
2. Cover bread with half the prosciutto, drizzle with half the olive oil, half the pesto, half the grated cheese, and top, in rows, with 12 slices of the tomatoes. I like when I serve the pieces that each cut piece will have a nice slice of tomato. Repeat the layering.
3. Beat the eggs with salt and pepper to taste, whisk in cream and pour evenly over the layers in the dish. Cover with plastic wrap and refrigerate overnight.
4. Remove from the refrigerator the next day and let warm to room temperature (about 1 hour).
5. Preheat the oven to 350 degrees F. Bake for 45 to 60 minutes, or until puffy and golden brown on top and the middle has set. Let sit for about 10 minutes, slice and serve warm. Serves 12.
6. Pairs nicely with fruit and blanched asparagus with aioli.

milk, white wine, bread, olive oil, if, gruyere, tomatoes, eggs, heavy cream

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/pesto-tomato-and-prosciutto-breakfast-strata/ (may not work)