Basil Breakfast Strata

• 1 cup milk
• 1/2 cup white wine dry
• 1 loaf french bread day old, cut into 1/2 inch slices
• 8 ounces prosciutto thinly sliced
• 2 cups arugula (roquette) leaves
• 3 tablespoons olive oil
• 1 pound cheese basil torta, thinly sliced
• 3 each tomatoes ripe, sliced
• 1/2 cup basil pesto
• 4 large eggs beaten
• 1 x salt and black pepper
• 1/2 cup heavy whipping cream
• 2 cups basil fresh
• 4 medium cloves garlic , chopped
• 1 cup walnuts
• 1 cup olive oil
• 1 cup parmesan, parmigiano-reggiano cheese, grated grated
• 1/4 cup romano cheese grated
• 1 x salt and black pepper ground

1. One day before serving, mix the milk and wine in a shallow bowl.
2. Dip 1 or 2 slices of bread in the milk mixture.
3. Gently squeeze as much liquid as possible from the bread without tearing it.
4. Place the bread in a 12 inch round or oval au grain dish and cover with a slice of prosciutto, several arugula leaves dipped in olive oil, some slices of basil torta, and a few tomato slices.
5. Drizzle sparingly with pesto.
6. Repeat the layering, overlapping the bread slices slightly, until the dish is filled.
7. Beat the eggs with salt and pepper to taste and pour evenly over the layers in the dish.
8. Cover with plastic wrap and refrigerate overnight.
9. The following day remove the dish from the refrigerator and let warm to room temperature.
10. Preheat oven to 350F (180C).
11. Drizzle the top with the cream and bake until puffy and browned, 45 minutes to 1 hour.
12. Serve immediately.

milk, white wine, bread, arugula, olive oil, basil, tomatoes, basil pesto, eggs, salt, heavy whipping cream, basil fresh, garlic, walnuts, olive oil, parmesan, romano cheese, salt

Taken from recipeland.com/recipe/v/basil-breakfast-strata-44811 (may not work)