Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking dish. Arrange bread, ham, and Gouda cheese in the prepared baking dish.
Tender slices of Italian bread and chunks of ham soak in a rich custard with smoky Gouda, roasted bell pepper and tangy tomato pesto. Perfect for a cozy weekend brunch, this hearty strata is also substantial enough for dinner. Serve with a simple mixed green salad.
Servings and Ingredients
|6 c. Hy-Vee Bakery Pane Toscano Bread , or Italian bread cut into 1/2-inch cubes, about 10-oz.|
|12 oz. cooked ham, cubed, about 3 c.|
|9 oz. Gouda cheese, cut into 3/4-inch cubes, 2-1/4 c.|
|12 Hy-Vee large eggs|
|2 ¼ c. Hy-Vee skim milk|
|½ c. roasted red bell peppers, chopped|
|½ c. green onions, chopped|
|1 ½ tbsp. sundried tomato pesto|
|¾ tsp. Hy-Vee salt|
|½ tsp. Hy-Vee ground black pepper|
|6 oz. Hy-Vee Select aged white cheddar cheese, shredded, 1-1/2 c.|
Things To Grab
- 9x13-inch baking dish
- Large bowl
- Rubber spatula or large spoon
Hyvee Culinary Expert TipMake-ahead tip: Place bread, ham, and Gouda in the prepared baking dish. Cover with plastic wrap and chill for up to 24 hours. Uncover dish; discard plastic wrap. Bake as directed for about 1-1/4 hours.
In a large bowl, combine eggs, milk, bell pepper, green onions, tomato pesto, salt, and black pepper. Pour evenly over ingredients in dish. Press lightly with a rubber spatula or the back of a large spoon to moisten all of the bread. Sprinkle cheddar cheese on top.
- Bake, uncovered, for 60 to 65 minutes or until a knife inserted near the center comes out clean and the edges are puffed and golden. Let stand for 10 minutes before serving.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 240mg
- Sodium: 1020mg
- Total Carbohydrates: 18g
- Protein: 24g
Hy-Vee Seasons Holiday 2014.