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Strata: Basil Pesto Focaccia Strata

Source of Recipe

Panera Bread


List of Ingredients

- 6 tablespoons unsalted butter
- 1/2 cup chopped onion
- 4 ounces button mushrooms, thinly sliced
- 1 package frozen chopped spinach, thawed, OR
- 2 pounds fresh spinach, stems removed, blanched and chopped
- 2 tablespoons chopped fresh basil
- Salt and freshly ground black pepper to taste
- 5 large eggs
- 4 cups half-and-half or milk
- 2 Basil Pesto Focaccia, cut in half to make 4 rounds
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan


Recipe

Over medium-high heat, melt 1 tablespoon of the butter in a large skillet. Add onions and mushrooms and sauté until soft, 4 to 5 minutes. Stir in the spinach, basil, salt and pepper. Cool the mixture.

In a large bowl, mix eggs well with a whisk. Whisk in half-and-half, salt and pepper.
Grease an 8 1/2" x 11" or 9" x 13" baking dish. Line the bottom of the dish with focaccia pieces cut to fit snugly (place cut side up). Spread the vegetable mixture over the focaccia and top with mozzarella and Parmesan. Pour the egg mixture over all. Top with remaining focaccia, press pieces gently into the egg mixture and dot top with remaining butter. Cover and refrigerate overnight or for at least 2 hours.

Preheat oven to 350 degrees. Place the baking dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the baking dish. Bake until browned on top, about 50 to 60 minutes. Let stand for 5 minutes before cutting.

SERVES 6