Prosciutto, Gorgonzola and Rosemary Strata

Prosciutto, Gorgonzola and Rosemary Strata

Adapted from The New Basics Cookbook

Ingredients

  • 6 ounces thinly sliced prosciutto (originally 8 ounces)
  • 8 ounces challah
  • 1¼ cups heavy cream
  • 1¼ cups milk
  • ¼ teaspoon salt (originally 1 teaspoon)
  • Dash of Tabasco
  • 5 eggs
  • 4-6 ounces sweet Gorgonzola cheese, crumbled (originally 8 ounces)
  • 8 ounces St. André cheese, crumbled
  • 3 tablespoons fresh rosemary leaves, finely chopped

Ingredients

  • 6 ounces thinly sliced prosciutto (originally 8 ounces)
  • 8 ounces challah
  • 1¼ cups heavy cream
  • 1¼ cups milk
  • ¼ teaspoon salt (originally 1 teaspoon)
  • Dash of Tabasco
  • 5 eggs
  • 4-6 ounces sweet Gorgonzola cheese, crumbled (originally 8 ounces)
  • 8 ounces St. André cheese, crumbled
  • 3 tablespoons fresh rosemary leaves, finely chopped
Read the whole recipe on That Skinny Chick Can Bake