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Apricot Prosciutto Strata | A fabulous, make ahead breakfast casserole!

Apricot Prosciutto Strata Recipe

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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.

Slice of Apricot Prosciutto Strata on a white plate with dried apricots and bamboo handle fork

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.

Apricot Prosciutto Strata with a jar of apricot preserves

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. 

A slice of Apricot Prosciutto Strata topped with sage leaves in front of a casserole dish

Follow Bon Maman:

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 WebsiteInstagram,  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:

Apricot Prosciutto Strata - A fabulous, make ahead breakfast casserole!

The Recipe: Apricot Prosciutto Strata Recipe

A make ahead breakfast casserole made with brioche, proscuitto, apricot preserves, dried apricots, proscuitto and custard

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Yield 6 servings

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

  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.

Nutrition Information:

Yield:

6

Serving Size:

1 slice

Amount Per Serving: Calories: 381Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 255mgSodium: 799mgCarbohydrates: 26gFiber: 1gSugar: 11gProtein: 17g

HOW MUCH DID YOU LOVE THIS RECIPE?

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Apricot Prosciutto Strata | A fabulous, make ahead breakfast casserole!
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28 comments on “Apricot Prosciutto Strata Recipe”

  1. What a delicious strata for Mother’s Day! Those apricot preserves are my absolute favorite ๐Ÿ™‚

  2. What a lovely idea to have breakfast in bed on Mother’s day. I should also do something like this on Mother’s Day. ๐Ÿ™‚ This Apricot Prosciutto Strata looks so pretty and sounds so delicious. Can’t really wait to make it.

  3. This looks really good! And I like the idea of not cooking on Mother’s Day:@)

  4. I love sweet & salty together. This sounds terrific!

  5. Ha Bonne Mamam for Mother’s Day…clever ๐Ÿ™‚ I love the idea of a the apricto jam with prosciutto, really nice pairing Liz!

  6. Love this! It sounds wonderful–I hope you get to enjoy breakfast in bed for mother’s day.

  7. 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 . . . ๐Ÿ™‚ Good stuff — thanks.

  8. 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

  9. I love their products! what a great slice of heaven!

  10. It looks divine with the combo of flavours, Liz.

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