This overnight strata is overflowing with flavor and fancy enough for entertaining, yet easy enough for breakfast, brunch or dinner. A delicious combination of fluffy eggs, sourdough bread, broccolini, red onions, goat cheese, parmesan and crispy prosciutto, this strata is guaranteed to please!
1. While I do recommend sourdough bread for this recipe, you can substitute French bread if you would like.
2. Stale, day old bread is best for this strata. However, if all you have is fresh bread, do not worry. Just toast it! Place the cubes of bread on a sheet pan and toast them in a 250 degree F oven for 5-10 minutes, or until the cubes are just barely starting to crisp on the outside.
3. If you can’t find broccolini, or simply don’t want to use it, you can substitute regular broccoli. Just make sure you cut it into small florets, or bite sized pieces.
4. For the BEST flavor and results, refrigerate the strata, covered, overnight. Giving the bread time to really soak up the egg mixture makes a world of difference. Nevertheless, you can bake it the same day if needed. Just make sure you let the strata sit on the counter for at least 30 minutes, to soak up some of the flavor, while the oven preheats.
5. If you want a crisper top to your strata, switch the oven to broil during the last minute or two of baking. Just make sure you keep a CLOSE eye on it!
6. I used a 9x9’’ baking dish, but my dish was very deep and I wanted a THICK strata. If you don’t have a deep dish 9x9’’ baking pan, or you want a thinner strata, use an 8x11’’ dish.
7. If you are making this for a vegetarian crowd, simply nix the prosciutto. If you are serving this to a gluten-free crowd, simply substitute gluten free bread and make sure you toast the bread cubes according to recipe note #2.