Apricot Prosciutto Strata Recipe
Mother’s Day morning deserves a special treat. This Apricot Prosciutto Strata offers an irresistible combination of salty Italian ham, apricot preserves and rich custard soaked bread! This post is sponsored by Bonne Maman. All opinions are my own.
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 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.
Bonne Maman Preserves
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.
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Did you know that Bonne Maman literally translates to “Grandmother, ” which is apt as all their products are made with ingredients that could be found in your grandma’s kitchen. They taste just like homemade. Keep up to date with Bonne Maman via their Website, Instagram, and Facebook pages. Plus, you’ll want to enter the Bonne Maman Sweepstakes with over 1,000 prizes available (including a 12 piece Le Creuset Cookware set)!!! Check out these EASY and tasty toast ideas, too:
More Breakfast Casseroles You’ll Love:
- Triple Berry French Toast from Mom on Timout
- Easy Bacon and Egg Strata from That Skinny Chick Can Bake
- Green Chile Egg Casserole from Crazy for Crust
- Gruyere Spinach Strata from That Skinny Chick Can Bake
- Tator Tot Breakfast Casserole from Real Housemoms
Apricot Prosciutto Strata Recipe
A make ahead breakfast casserole made with brioche, proscuitto, apricot preserves, dried apricots, proscuitto and custard
Ingredients
For pan:
- Butter for greasing the baking dish
For the custard:
- 5 eggs
- 1 1/2 cups half and half
- 1/2 teaspoon salt
For strata:
- 8 ounces brioche, cut into 1/2-inch slices
- 1/4 cup quartered dried apricots
- 1-1/2 ounces very thinly sliced prosciutto, cut into narrow strips
- 3 ounces Fontina cheese, cut into cubes
- 1 teaspoon minced fresh sage
- 2 generous tablespoons Apricot Preserves
Instructions
- 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 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 350º. 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.
Notes
Total time does not include chilling time.
Nutrition Information:
Yield:
6Serving Size:
1 sliceAmount Per Serving: Calories: 381Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 255mgSodium: 799mgCarbohydrates: 26gFiber: 1gSugar: 11gProtein: 17g
28 Comments on “Apricot Prosciutto Strata Recipe”
i love apricots, but never think to bake with them!! this looks fabulous!
Sweet + salty is always good with me. Delish!
Looks so delicious for brunch! I love the preserve!
Perfection in strata form. I love this recipe so much. And their products are amazing. Such high quality.
My family of picky eaters would more than likely turn their noses up at this but I wouldn’t. I don’t even mind making it for myself and linger over it with a hot beverage.
I love the sweet and savory elments of the strata. I’m a big fan of Bonne Maman. I have so many empty jars in my cupboard, which I use for everything from homemade caramel sauce to homemade salad dressing.
Well I’ll be! ๐ I think as a child I overdosed on apricots and now struggle to enjoy them, but I reckon this combination adult me will love. Love the spread too, this brand makes me smile as it reminds me of an episode of Gilmore Girls. Haha… I won’t bore you with that. Thanks for the delicious recipe. ๐
Nice to wake up to this!!