Make ahead Pesto Mozzarella Strata
Serves 8
Portobello Inn
Herkimer, NY 

16 slices Italian bread (1/2 lb), crusts removed and cut into 3/4-inch slices
3/4 cup basil pesto (Genovese)
1/2 cup sliced, pitted Gaeta olives (Pitted black olives can be substituted if Gaeta olives are unavailable)
1 1/2 cups (12 oz.) roasted red peppers, drained and diced (diced tomatoes can be substituted)
2 cups shredded mozzarella cheese
8 eggs
2 cups milk
1/4  tsp. salt
1/8 tsp. black pepper
1/2 cup grated parmesan cheese

  1. Spray a 9x13-inch non-stick baking dish with a cooking spray.
  2. Spread one side of the Italian bread slices with Pesto.
  3. Arrange the bread, Pesto side up in the pan so that the slices fit evenly. You may need to cut some of the slices to cover all the open spaces in the pan.
  4. Sprinkle the bread evenly with the olives, roasted red peppers (or diced tomatoes), and mozzarella cheese.
  5. In a mixing bowl, beat the eggs, milk, 1/4 cup of the parmesan cheese, salt and pepper until blended well.
  6. Pour the egg mixture evenly over the bread in the pan.
  7. Sprinkle the bread with the remaining 1/4 cup of the parmesan cheese. 
  8. Cover with plastic wrap and refrigerate overnight.
  9. In the morning, preheat the oven to 325°.
  10. Bake the strata uncovered for 55 to 60 minutes until golden brown or until a knife inserted into the center of the strata comes out clean.
  11. Remove from the oven. Let stand 5 minutes, cut into squares and serve immediately.

Image courtesy of the Portobello Inn