Apricot Prosciutto Strata Recipe

Apricot Prosciutto Strata: A Weekend Brunch Delight

Weekends are for leisurely brunches, and this Apricot Prosciutto Strata is the perfect centerpiece. It's elegant enough for company, yet simple enough for a relaxed morning with family. The combination of sweet apricots, salty prosciutto, and creamy fontina cheese is a symphony of flavors that will leave everyone wanting more. This isn't your typical breakfast casserole; it's a sophisticated take on a classic, offering a delightful balance of textures and tastes. I discovered this recipe while searching for something special to impress my book club, and it's since become a staple in our home. The preparation is straightforward, although requiring a bit of advance planning, as it needs to chill overnight to allow the flavors to meld and the bread to absorb the custard.

The beauty of this strata lies in its versatility. You can easily adapt it to your preferences. Feeling adventurous? Swap the fontina for another cheese, like Gruyere or even a sharp cheddar. Don't have brioche? Use challah, sourdough, or even regular white bread – it'll still be delicious! The key is to use a good quality bread that can hold its shape and absorb the custard beautifully. I prefer brioche for its rich flavor and soft texture, but I've experimented with other breads, and the results have always been satisfying. The apricots bring a touch of sweetness that perfectly complements the salty prosciutto, creating a delightful contrast that keeps you coming back for more. The sage adds a subtle herbal note that elevates the entire dish.

Making this strata is a rewarding experience. The process is therapeutic, from carefully layering the ingredients to watching it bake in the oven, filling the kitchen with its enticing aroma. The anticipation builds as you wait for it to cool, imagining the rich flavors and textures awaiting you. It's a dish that evokes feelings of warmth, comfort, and togetherness. The best part? Leftovers are just as delicious, if not more so, the next day. This makes it perfect for those busy mornings when you don't have much time to prepare breakfast. Simply reheat a slice in the microwave or toaster oven, and you're ready to go.

Beyond its deliciousness, this Apricot Prosciutto Strata also offers a level of elegance that makes it ideal for brunch gatherings. Its beautiful appearance makes it a showstopper, while the rich flavors impress even the most discerning palates. Whether it's a casual weekend get-together or a more formal brunch, this strata is guaranteed to be a crowd-pleaser. I always receive compliments on it, and it never fails to be the star of the table. It's a dish I'm proud to serve, and one that I know will become a cherished part of your culinary repertoire.

Ingredients:

• 1/2 teaspoon salt
• 5 eggs
• 1 1/2 cups half and half
• butter for greasing baking dish
• 1 teaspoon minced fresh sage
• sliced brioche (approximately 8-10 ounces cut into 1/2-inch slices)
• 1/4 cup quartered dried apricots
• 1-1 1/2 ounces very thinly sliced prosciutto cut into narrow strips
• 3 ounces fontina cheese cut into cubes
• 2 generous tablespoons Bonne Maman apricot preserves

Tips and Variations:

• Bread Choice: Experiment with different types of bread, such as challah, sourdough, or even a crusty baguette.
• Cheese Selection: Try Gruyere, cheddar, or another cheese that complements the apricots and prosciutto.
• Herbs: Add a pinch of thyme or rosemary for an extra layer of flavor.
• Spice it Up: A dash of red pepper flakes can add a touch of heat.
• Make it Ahead: The strata is even better the next day! It's a great make-ahead dish for busy mornings.

This Apricot Prosciutto Strata recipe is more than just a dish; it's an experience. It's a taste of luxury, a symbol of weekend relaxation, and a testament to the simple joys of cooking and sharing a meal with loved ones. I hope you enjoy it as much as I do!

Step-by-step

• Butter a 9-inch baking dish (I used a ceramic quiche dish) or baking dish of equivalent size
• Whisk together eggs, half and half, and salt. Set aside.
• Cut bread slices into quarters and fill the bottom of your dish with a single layer of slices. If needed, cut a few pieces to fill any openings.
• Sprinkle apricots, prosciutto, cheese, and sage over the bread.
• Dollop the preserves over the filling, distributing evenly.
• Top with more bread pieces, then gently press down on the surface to make the top level.
• Re-whisk the custard and slowly pour over the strata, giving the custard some time to soak into the bread.
• Cover with plastic wrap and again, gently press down on the surface so that the top is level.
• Place in the refrigerator for 6 hours or overnight.
• Before baking, preheat the oven to 350°. Bring the strata out of the refrigerator 30 minutes before baking.
• Remove plastic wrap and cover with foil (I prefer using a non-stick foil).
• Bake for 30 minutes, then remove foil.
• Bake for up to another 30 minutes or until the custard in the middle of the strata is set.
• Let cool about 10 minutes before cutting into wedges and serving.