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24 hours before serving time, mix milk and wine in shallow bowl. Dip bread in milk mixture, and gently squeeze liquid out of it. (All of the liquid should be soaked up by the" bread.) Place half of the bread slices in bottom of 13 inch by 9 inch baking dish. Cover with half of the proscuitto, half of the cheese, and half of the tomato. Drizzle with pesto. Repeat layers, filling dish.
Beat eggs with salt and pepper and pour evenly over dish. Cover with plastic and refrigerate overnight.
In the morning, remove from refrigerator and bring to room temperature. Drizzle cremn over top. Bake for 50 minutes at 350 degrees, or until puffy and browned. Serves 8.
Breakfast Souffled Eggs
Gay Street Jnn
Washington
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6 eggs
92.8%