Ingredients
2 cups 2% milk1 cup white wine or chicken broth1 loaf (1 pound) French bread, cut into 1/2-inch slice1/4 cup minced fresh basil1/4 cup minced fresh parsley3 tablespoons olive oil1/2 pound thinly sliced smoked Gouda cheese1/2 pound thinly sliced prosciutto3 medium tomatoes, thinly sliced1/2 cup prepared pesto4 large eggs1/2 cup heavy whipping cream1/2 teaspoon salt1/4 teaspoon pepper
Preparation
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.
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.
In a small bowl, whisk eggs, cream, salt and pepper until blended; pour over top. Refrigerate, covered, several hours or overnight.
Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, until top is golden brown and a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5-10 minutes before serving.
