Apricot Prosciutto Strata

PARTNER POST: We’ve teamed up with Bonne Maman to bring you the best homemade breakfast and brunch recipes to show Mom you care this Mother’s Day and all spring long.
Mother’s Day brunch deserves a special treat. This Apricot Prosciutto Strata is an irresistible combination of salty ham, sweet apricot preserves and rich custard soaked bread.

Apricot Prosciutto Strata

When we have overnight guests, whether it’s family visiting for a holiday or friends driving through our neck of the woods, I love to have a make ahead breakfast. Since moms shouldn’t be cooking on Mother’s Day, I’ll often throw together a strata or breakfast casserole the night before so the hubby can bring me breakfast in bed. Ha. Maybe in my dreams! This apricot prosciutto strata would make this mama very happy.

This strata has a secret ingredient: Bonne Maman Apricot Preserves. They play beautifully off the salty, savory prosciutto. Are you ever overwhelmed by the selection of jams, jellies and preserves in the market? Well, let me tell you why I love Bonne Maman! Their preserves are made from the same time-honored traditional French recipes used to create the brand years ago. Plus their preserves and jellies are made with natural ingredients and feature the finest quality fruit. They are Non-GMO Project Verified, have no high fructose corn syrup, no artificial coloring or no preservatives added.

Apricot Prosciutto Strata

Did you know that Bonne Maman literally translates to “Grandmother, ” which is apt as all their products are made with ingredients which could be found in your grandma’s kitchen. They taste just like homemade.

Apricot Prosciutto Strata

Bonne Maman is giving away a gorgeous 12-piece set of Le Creuset cookware plus many other goodies (over 1,000 prizes!) on their website. Click below to enter! Who doesn’t love beautiful cookware?!



For more recipe ideas, check out these fun toasts.


Apricot Prosciutto Strata
 
Prep Time
Cook Time
Total Time
 
Mother’s Day brunch deserves a special treat. This Apricot Prosciutto Strata is an irresistible combination of salty ham, sweet apricot preserves and rich custard soaked bread.
Author:
Recipe Type: Baking, Breakfast
Serves: 6-8 servings
Ingredients
  • Butter for greasing baking dish
For custard:
  • 5 eggs
  • 1½ cups half and half
  • ½ teaspoon salt
For strata:
  • Sliced brioche (I used approximately 8-10 ounces, cut into ½-inch slices)
  • ¼ cup quartered dried apricots
  • 1-1½ ounces very thinly sliced prosciutto, cut into narrow strips
  • 3 ounces Fontina cheese, cut into cubes
  • 1 teaspoon minced fresh sage
  • 2 generous tablespoons Bonne Maman Apricot Preserves
Instructions
  1. Butter a 9-inch baking dish (I used a ceramic quiche dish) or baking dish of equivalent size
  2. Whisk together eggs, half and half, and salt. Set aside.
  3. 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.
  4. Sprinkle apricots, prosciutto, cheese, and sage over the bread. Dollop the preserves over the filling, distributing evenly.
  5. Top with more bread pieces, then gently press down on surface to make the top level.
  6. 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.
  7. Place in the refrigerator for 6 hours or overnight.
  8. Before baking, preheat the oven to 350º. Bring the strata out of the refrigerator 30 minutes before baking.
  9. 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.
  10. Let cool about 10 minutes before cutting into wedges and serving.
Notes
Total time does not include chilling time

 

Liz Berg

My mom was an amazing cook, but she wasn’t much of a baker. When my sisters and I yearned for a sweet treat, I turned to our trusty BH&G cookbook and zeroed in on the dessert tabs. My love of baking began in my childhood kitchen. I married a chocoholic and together we had 3 children with plenty of sweet teeth. I started my blog in 2010 to chronicle my baking journey.

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