1/2 cup dry white wine
1 loaf day old French bread
8 oz prosciutto
2 cups arrugula leaves
3 TBS olive oil
1 lb basil torta cheese (or jack)
3 ripe tomatoes
salt and pepper to taste
1/2 cup pesto sauce
1/2 cup whipping cream
One day before seving, mix milk and wine in a shallow bowl. Dip 1 slice of bread at a time in the milk mixture. Gently sqwueeze as much liquid as possible form bread without tearing it.
Place bread in a 12" round or oval au gratin dish and cover with a layer of prosciutto, several arrugula leaves difpped in olive oil, some slices of basil torta, and a few tomato slices. Drizzel with pesto. Repeat
Beat the eggs with salt and pepper to tasete and pour evenly over the layers in the dish. Cover with plastic wrap and refrigerate overnight.
The floowing day, remove the dish from the refrigerator and let warm to room tempertrue.
Preheat oven to 350 degrees
Drizzel the top with cream and bake until
puffy and browned, 45 min. to 1 hour. Serve immediately,