Red pepper cream:
½ cup jarred roasted red peppers
1 pint sour cream
6 large eggs
3 cups milk
¼ teaspoon salt
¼ teaspoon pepper
1 large loaf French bread, cut into 1 inch cubes
1 cup prepared basil pesto
8 ounces prosciutto, sliced into thin strips
8 ounces fresh mozzarella, cut into ½ inch cubes
2 large tomatoes, diced
1 cup grated parmesan cheese
½ cup fresh Italian parsley, chopped
Roasted red pepper cream:
In a blender or food processor, blend peppers and sour cream together for 30 seconds to 1 minute. Set aside in refrigerator.
In a medium bowl, whisk eggs, milk, salt and pepper until it is creamy and smooth. Set aside. In a greased 9×13 pan, place half the bread cubes on bottom and spread evenly. Dollop pesto in small chunks on top of bread cubes over entire surface. Sprinkle prosciutto over entire surface. Evenly distribute mozzarella over bread cubes. Now evenly distribute tomatoes over entire surface. Cover dish with remaining bread cubes. Pour egg mixture evenly over entire surface. Sprinkle parmesan cheese and parsley on top, cover with tin foil and let it chill for 1 hour or up to one day.
Preheat oven to 350 degrees.
Cover and bake for 30 minutes, take foil off and let bake until center of strata is set and top is slightly browned, about 20-30 more minutes. Let it stand for 10 minutes, cut into squares and pour desired amount of Roasted red pepper cream over squares.