A delicious Italian-style breakfast casserole that can be served anytime of the day.

Prosciutto Breakfast Strata

1 1/2 cups milk
3/4 cup dry white wine
1 loaf French bread, cut into 1/2-inch slices
8 ounces prosciutto, julienned
1 cup fresh basil leaves
1 1/2 cups soft goat cheese, softened
1/3 cup sun-dried tomatoes, softened in boiling water, drained and sliced
3 red bell peppers, roasted, seeded and julienned
4 large eggs
1/2 cup whipping cream
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper

1. Grease a 12-inch baking dish.
2. In a shallow bowl, mix together milk and wine. Dip bread slices into the milk mixture but don't let them soak through. Place a layer of bread on the bottom of the prepared baking dish.
3. Place one-third of the prosciutto on the bread, followed by one-third of the basil leaves. Crumble one-third of the goat cheese over the top then place one-third of the sun-dried tomatoes and one-third of the roasted peppers over all.
4. Repeat entire layering process, from bread to peppers, twice more until the pan is full.
5. In a medium bowl, mix together eggs, cream, garlic, salt and pepper. Pour over strata and refrigerate overnight.
6. Remove the strata from the refrigerator and let come to room temperature while you preheat the oven to 350°F (175°C). Bake strata for 45 to 50 minutes, or until golden brown. Serve hot.

Makes 8 servings.