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Overnight Basil Pesto Strata
When you're hosting a morning gathering, this overnight casserole does all the heavy lifting while you sleep. Cubed French bread soaks up a rich egg custard in the fridge, ensuring the center turns out impossibly tender. Swirls of basil pesto and melted mozzarella add a savory, herbaceous punch that wakes up the palate. It'll puff up beautifully in the oven, giving you a golden, cheesy centerpiece without the early morning scramble.
Equipment
- Oven
Ingredients
- 6 eggs
- 3½ cups milk
- 1 teaspoon salt
- ½ teaspoon pepper
- 8 cups cubed (1 inch) French bread
- 2 cups shredded mozzarella cheese (8 oz)
- ¼ cup basil pesto
- ½ cup grated Parmesan cheese (2 oz)
- 1 Spray 13 x 9-inch (3-quart) glass baking dish with cooking spray.
Instructions
- 1Spray a 13x9-inch baking dish with cooking spray. In a large bowl, whisk the eggs until they're foamy. This incorporates air for a fluffier baked texture. Whisk in the milk, salt, and pepper until the mixture is completely smooth.
- 2Arrange the cubed French bread in the prepared baking dish and scatter the shredded mozzarella evenly over the top. Pour the egg mixture over the bread, pressing down gently so the cubes absorb the liquid. Drop spoonfuls of basil pesto across the dish and swirl it gently into the mixture.
- 3Top the casserole with grated Parmesan cheese. Cover the dish tightly and chill it in the refrigerator for at least 8 hours.
- 4Preheat your oven to 350°F. Remove the cover from the baking dish and bake for 40 to 45 minutes, until the strata puffs up and a knife inserted into the center comes out clean. Let the dish rest for 5 minutes before slicing it into squares. The resting time allows the custard to fully set.
Notes
- Make ahead: You can assemble and refrigerate this strata for up to 24 hours before baking.
- Storage: Keep leftover squares in an airtight container in the fridge for up to 3 days.
- Reheat: Warm individual slices in the microwave or reheat the whole pan in a 325°F oven until heated through.