1 c. milk
1/2 c. dry white wine
1 loaf French bread, day old, cut on the diagonal into 1/2" slices
8 oz. thinly sliced ham or proscuitto (optional)
2 c. arugula or spinach leaves
1 lb. mozzarella cheese, thinly sliced
Gorgonzola cheese crumbles
3 small ripe Roma tomatoes, sliced thin
1/2 c. pesto
4 eggs, beaten
Salt and pepper to taste
1/2 c. half and half
One day before, mix milk and wine in a shallow bowl. Dip 1-2 slices bread in milk mixture, then squeeze out thoroughly without tearing. Layer bread slices into 12" au gratin dish.
Cover with a layer of ham, greens, some cheese, and a few tomato slices. Put a small dot of pesto on each tomato slice. Repeat layers, overlapping bread slices and finishing with tomatoes. Save leftover pesto for later.
Beat eggs with salt and pepper and pour evenly over layers. Cover with plastic wrap and chill overnight.
On serving day, remove from fridge and let warm to room temperature. Drizzle the top with half and half. Bake at 350 degrees until puffy and browned, 45 minutes to 1 hour. Dot pesto in the center of each tomato and serve immediately.
6 portions.
This is Jeanne Kenaston's recipe, adapted from The Silver Palate Cookbook. Jennie made it for our wedding brunch at Sweetwater.
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