Pesto Pine Nut Strata

This delicious strata is perfect for brunch on a holiday morning. Serve it with mimosas or straight-up orange juice.

INGREDIENTS | SERVES 8

16 (1") slices Italian bread

1 (7-ounce) container basil pesto

2 tablespoons butter

1 onion, chopped

3 cloves garlic, minced

1 (8-ounce) package sliced mushrooms

cup minced sun-dried tomatoes in oil, drained

½ cup pine nuts

1 cup shredded Havarti cheese

1 cup shredded part-skim mozzarella cheese

8 eggs

1 cup light cream

1 cup milk

½ teaspoon salt

teaspoon pepper

¼ cup grated Romano cheese

1. Preheat oven to 400°F. Spray 13" × 9" glass baking dish with nonstick cooking spray. Place bread on cookie sheet and toast in oven for 5 minutes. Remove and spread both sides of bread with pesto.

2. Arrange bread in prepared dish. In medium pan, melt butter; cook onion, garlic, and mushrooms until liquid evaporates, about 10 minutes. Add tomatoes and pine nuts; place on top of bread.

3. In bowl, combine remaining ingredients and beat until combined. Pour slowly into dish. Cover and refrigerate 8 to 24 hours.

4. Bake at 325°F for 50 to 60 minutes until strata is puffed and golden brown. Cut into squares to serve.