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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
Portsmouth Harbor Inn & Spa End-of-Summer Harvest Strata Recipe
Brought to you by Portsmouth Harbor Inn & Spa
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Ingredients: One 1 ½ lb loaf rustica or similar country bread, crusts removed if thick, sliced about ½” thick ½ lb Neufchatel or cream cheese, cut into small cubes ½ lb fresh mozzarella, cut into small pieces or grated ¾ cup homemade or prepared pesto 6 – 8 oz thinly sliced prosciutto 1 lb (about 3 medium) red-ripe summer tomatoes, thinly sliced 7 large eggs 2 cups milk or half-and-half, or a combination ½ tsp salt, and freshly milled black pepper to taste Instructions: Oil, butter, or spray a deep 9” x 13” baking dish. Arrange 2 to 3 equal alternating layers of the bread, cheeses, pesto, prosciutto, and tomatoes in the baking dish. Cut or tear bread slices if needed to make snug layers. Whisk the eggs with the milk, salt and pepper. Pour this custard over the bread mixture – move mixture around if necessary to ensure custard penetrates well. Cover and refrigerate the strata for at least 2 hours and up to overnight. Remove the strata from the refrigerator 20 – 30 minutes before you plan to bake it. Preheat the oven to 350°F. Bake the strata for 50 – 55 minutes, until puffed, golden brown, and lightly set in the center. Serve hot. |
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