Saturday Strata

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Ingredients

  • 1 1/4 lbs sourdough bread, sliced 1/2 (1 11/4 lb.)
  • 8 ounces cream cheese, cubed
  • 1/2 lb mozzarella cheese, grated
  • 3/4 cup pesto sauce
  • 6 ounces prosciutto, thinly sliced
  • 1 lb tomatoes, thinly sliced
  • 5 eggs
  • 1 1/2 cups half-and-half

Instructions

  1. Arrange and Layer with first 6 ingredients.
  2. Coat a 2-3-quart round baking dish with nonstick spray.
  3. Arrange half the bread slices on the bottom of the dish. Top with half of each of the cream cheese, mozzarella, pesto, prosciutto, and tomatoes. Finish layering with the remaining ingredients.
  4. Whisk eggs, milk, salt, and pepper. 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 the strata at 350° until puffed, golden brown, and lightly set in the center, about 1 hour. Allow the strata to rest for 10 minutes before unmolding.

Nutrition & Diet Analysis (per serving)

504 kcal 25% DV
Protein Fat Carbs

Macronutrients

Protein 15.7g 31% DV
Total Fat 26.6g 34% DV
Carbs 56.3g 20% DV
Fiber 7.3g 26% DV
Sugar 3.9g 8% DV

Electrolytes

Sodium 10281mg 100% DV
Potassium 766mg 16% DV
Cholesterol 113.8mg 38% DV

Vitamins & Minerals

Vitamin A 220mcg 24% DV
Vitamin C 7.5mg 8% DV
Vitamin D 0.2mcg 1% DV
Calcium 450.3mg 35% DV
Iron 3.9mg 22% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

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