- Butter for greasing baking dish
- 5 eggs
- 1½ cups half and half
- ½ teaspoon salt
- Sliced brioche (I used approximately 8-10 ounces, cut into ½-inch slices)
- ¼ cup quartered dried apricots
- 1–1½ ounces very thinly sliced prosciutto, cut into narrow strips
- 3 ounces Fontina cheese, cut into cubes
- 1 teaspoon minced fresh sage
- 2 generous tablespoons Bonne Maman Apricot Preserves
- Butter a 9-inch baking dish (I used a ceramic quiche dish) or baking dish of equivalent size
- Whisk together eggs, half and half, and salt. Set aside.
- Cut bread slices into quarters and fill the bottom of your dish with a single layer of slices. If needed, cut a few pieces to fill any openings.
- Sprinkle apricots, prosciutto, cheese, and sage over the bread. Dollop the preserves over the filling, distributing evenly.
- Top with more bread pieces, then gently press down on surface to make the top level.
- Re-whisk the custard and slowly pour over the strata, giving the custard some time to soak into the bread. Cover with plastic wrap and again, gently press down on the surface so that the top is level.
- Place in the refrigerator for 6 hours or overnight.
- Before baking, preheat the oven to 350º. Bring the strata out of the refrigerator 30 minutes before baking.
- Remove plastic wrap and cover with foil (I prefer using a non-stick foil). Bake for 30 minutes, then remove foil. Bake for up to another 30 minutes or until the custard in the middle of the strata is set.
- Let cool about 10 minutes before cutting into wedges and serving.
Total time does not include chilling time.