Basil Breakfast Strata

A jazzed up version of the classic egg and cheese strata makes for a great way to begin a summer day.

Instructions

1. One day before serving, mix the milk and wine in a shallow bowl. Dip 1 or 2 slices of bread in the milk mixture. Gently squeeze as much liquid as possible from the bread without tearing it.
2. Place the bread in a 12-inch round or oval au gratin 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. Drizzle sparingly with pesto. Repeat the layering, overlapping the bread slices slightly, until the dish is filled.
3. Beat the eggs with salt and pepper to taste and pour evenly over the layers in the dish. Cover with plastic wrap and refrigerate overnight.
4. The following day, remove the dish from the refrigerator and let warm to room temperature.
5. Preheat oven to 350°F.
6. Drizzle the top with the cream and bake until puffy and browned, 45 minutes to 1 hour. Serve immediately.

6 portions

Note: If you use a long, narrow baguette-type loaf, cut the slices on a 45° angle to allow for slightly bigger slices.