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Basil Breakfast Strata
This overnight breakfast casserole combines cubed French bread with a rich egg custard, melted mozzarella, and a swirl of basil pesto. Preparing it the night before allows the bread to soak up the savory liquid, making it an ideal choice for a relaxed morning or holiday brunch. The finished dish puffs up beautifully in the oven, delivering a comforting, cheesy bite with bright herbal notes.
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
- 1Whisk the eggs in a large bowl until they become foamy. Stir in the milk, salt, and pepper until the mixture is completely smooth, then set it aside.
- 2Arrange the cubed French bread in a 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, up to a maximum of 24 hours.
- 4Preheat your oven to 350°F. Remove the cover from the baking dish and bake for 40 to 45 minutes, until the casserole puffs up and a knife inserted into the middle comes out clean. Allow the dish to rest for 5 minutes before slicing it into squares to serve.