Prosciutto Feta Cheese Strata
Elevate your brunch game with this Prosciutto Feta Cheese Strata—a savory bread pudding bursting with bold flavors and creamy textures. This elegant dish combines layers of day-old sourdough bread, crispy prosciutto, tangy feta cheese, and melty mozzarella, all soaked in a rich custard made with milk, heavy cream, eggs, and a touch of Dijon mustard for a hint of sophistication. Prepare it ahead of time for an effortless yet impressive meal, as the overnight chill allows the flavors to deepen beautifully. Perfectly golden and baked to perfection, this strata is ideal for a weekend gathering or a special holiday breakfast. Garnish with freshly chopped parsley for a vibrant, fragrant finish, and serve it warm to delight your guests with every bite! Keywords: Prosciutto feta cheese strata, savory brunch casserole, holiday breakfast recipe, make-ahead brunch dish.
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Recipe Information
Ingredients
- 6 cups Day-old bread (sourdough or French loaf)
- 2 tablespoons Butter
- 6 slices Prosciutto
- 1.5 cups Feta cheese, crumbled
- 1 cup Shredded mozzarella cheese
- 2 cups Milk
- 1 cup Heavy cream
- 6 large Eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Cut the day-old bread into 1-inch cubes and spread them evenly in the prepared baking dish.
In a large skillet over medium heat, melt the butter. Add the prosciutto slices and cook until just crisp, about 2-3 minutes. Remove from heat and chop into smaller pieces.
Sprinkle the cooked prosciutto over the bread cubes in the baking dish.
Add the crumbled feta cheese and shredded mozzarella evenly over the bread and prosciutto.
In a large mixing bowl, whisk together the milk, heavy cream, eggs, Dijon mustard, salt, and black pepper until fully combined.
Pour the egg mixture evenly over the bread mixture, ensuring all the bread is soaked. Press down gently with a spatula if needed to help the bread absorb the liquid.
Cover the baking dish with plastic wrap or foil and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld.
Preheat your oven to 375°F (190°C).
Remove the strata from the refrigerator and let it sit at room temperature for 15 minutes while the oven preheats.
Bake uncovered for 40-45 minutes, or until the top is golden brown and the strata is set (a knife inserted in the center should come out clean).
Remove the dish from the oven and let it cool for 5-10 minutes before serving.
Garnish with fresh parsley and serve warm!
Nutrition Facts
Calories |
1076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 21.9 g | 109% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 2345 mg | 102% | |
| Total Carbohydrate | 125.6 g | 46% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.5 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 495 mg | 38% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 438 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
