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 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.
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 which 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:
Apricot Prosciutto Strata Recipe
A make ahead breakfast casserole made with brioche, proscuitto, apricot preserves, dried apricots, proscuitto and custard
Ingredients
- Butter for greasing baking dish
For custard
- 5 eggs
- 1 1/2 cups half and half
- 1/2 teaspoon salt
For strata
- Sliced brioche (I used 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
- 1 teaspoon minced fresh sage
- 2 generous tablespoons Bonne Maman 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.
Recipe Notes
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 227kcal Calories from fat 138 | |
| % Daily Value | |
| Total Fat 15g | 23% |
| Saturated Fat 8g | 40% |
| Transfat 0g | |
| Cholesterol 176mg | 59% |
| Sodium 352mg | 15% |
| Carbohydrate 11g | 4% |
| Dietary Fiber 1g | 4% |
| Sugars 9g | |
| Protein 12g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
It looks divine with the combo of flavours, Liz.
I love their products! what a great slice of heaven!
Dear Lizzy, I love this product as well. I always keep the jars after it is finished.
This would be a perfect Mother’s Day breakfast to wake up to. I always like the sweet flavors with the salty. xoxo Catherine
This is gorgeous! And over-the-top-tasty, I’ll bet. I’d love to have some of this right now. And another piece in an hour. And another piece an hour after that. And . . . 🙂 Good stuff — thanks.
Love this! It sounds wonderful–I hope you get to enjoy breakfast in bed for mother’s day.
Ha Bonne Mamam for Mother’s Day…clever 🙂 I love the idea of a the apricto jam with prosciutto, really nice pairing Liz!
I love sweet & salty together. This sounds terrific!
This looks really good! And I like the idea of not cooking on Mother’s Day:@)
What a lovely idea to have breakfast in bed on Mother’s day. I should also do something like this on Mother’s Day. 🙂 This Apricot Prosciutto Strata looks so pretty and sounds so delicious. Can’t really wait to make it.
What a delicious strata for Mother’s Day! Those apricot preserves are my absolute favorite 🙂
Love this flavor combination! So good for a Mother’s Day brunch!
This would be a wonderful way to start the day. I love the ingredients in this strata.
There are so many reasons that this is perfect! I love apricot jam and always buy Bon Maman. The touch of sage-perfect and I will be passing this one to you know who.
Looks delicious. We are still waiting for the first apricots of the season.
Amalia
xo
I love Bonne Maman ! My one and only ( okay , almost ) when it comes to jam 😀 Love that strata , it’s looks delicious and beautifully-baked to boot ! Throw me a slice lol
Delicious flavors going on here! Love it!
This dessert looks and sounds gorgeous!! Custard and fruit are two of my favourite things.
We love Bon Maman – especially apricot! SO good. And what a great looking strata. Perfect for Mother’s Day or any brunch!
How serendipitous! I have a jar of Bonne Maman apricot preserves on my counter. I thought I’d make a Pioneer Woman recipe…But now it looks like I’ve got another option! P.s. Thanks for the info about the sweepstakes =)
Loving your sweet savory twist on strata! It’s one of my favorite brunch dishes!
Nice to wake up to this!!
Well I’ll be! 🙂 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. 🙂
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.
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.
Perfection in strata form. I love this recipe so much. And their products are amazing. Such high quality.
Looks so delicious for brunch! I love the preserve!
Sweet + salty is always good with me. Delish!
i love apricots, but never think to bake with them!! this looks fabulous!