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“This is great for brunch. Serve with fresh melon & berries. Recipe courtesy of my GF on the east coast and This will likely serve more than 6-9, depending on how large you cut the servings. Recipe can easily be halved in an 8x8 baking dish. Cooking time = bringing to room temperature before cooking & cooking time. Please note: The first time I made this, I sliced my bread thick and only had room in my baking dish for one layer, then I topped it with the cubed bread. It turned out beautifully. The 2nd time I made this, I had the bakery slice the bread and was able to fit 2 layers in the baking dish. I also topped the strata with Crispy Prosciutto - Baked and I have to say, that put this recipe over the top! Try it, you'll love it too.”

Ingredients Nutrition


  1. Spray baking dish with nonstick cooking spray.
  2. Line bottom of 13x9x2-inch glass baking dish completely with 1 layer of bread, cutting some slices to fit.
  3. Arrange half of prosciutto evenly over bread. *Be sure to cut the prosciutto into strips or diced into squares. This will make it easier at serving time.
  4. Sprinkle half of goat cheese and half of provolone over bread.
  5. Sprinkle with half of green onions and half of basil.
  6. Top with second layer of bread, if using a 2nd layer.
  7. Layer remaining prosciutto, goat cheese, provolone, green onions, and basil atop bread.
  8. Cut remaining bread & crusts into 1/4-inch cubes. Sprinkle over top.
  9. Whisk eggs, milk, mustard, and salt in bowl. Season with pepper.
  10. Pour egg mixture over strata; press down on bread with spatula.
  11. Drizzle melted butter over strata.
  12. Cover and refrigerate overnight.
  13. NEXT DAY.
  14. Preheat oven to 350°F.
  15. Uncover strata and let stand at room temperature 30 -60 minutes.
  16. Bake uncovered until center is set and top is brown, about 1 hour.
  17. Serve with crispy prosciutto if desired. Recipe #496356.

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