By: Robin Kurss

During the summer, there’s nothing better than enjoying a leisurely brunch outside. This dish can be eaten warm out of the oven or at room temperature for a picnic. I’ve been making this basil breakfast strata adapted from the Silver Palate Cookbook for 30 years and it’s always a hit! Hope that you will enjoy it too.

Serves: 10-12

Ingredients:

1 cup milk

½ cup white wine

1 day old loaf of bread, sliced

2 cup spinach leaves

3 tbsp olive oil

1 pound total, mix of shredded Swiss, cheddar and / or mozzarella

3 tomatoes, sliced thinly

½ cup pesto

8 eggs, beaten

1 cup heavy cream or milk

Instructions:

1. Grease a 9 x13 baking dish
2. Dip bread slices in a mixture of the milk and wine and squeeze out excess liquid. Place a layer of bread in bottom of baking dish. Layer on ½ of spinach leaves, cheese, tomato slices, pesto, and olive oil. Salt and pepper to taste. Continue to layer bread, spinach, cheese, pesto, and olive oil until all are used up.
3. In a bowl, beat eggs with 1 cup of heavy cream or milk. Pour evenly over the casserole. Cover and place in fridge overnight.
4. Next morning, place casserole on the counter for about 30 minutes to bring to room temperature. Preheat oven to 350 degrees. Bake for 45 minutes to 1 hour until puffed and golden brown.