Ham-and-pesto strata

This recipe is a great make-ahead brunch dish. If you like it as much as I do, have it for dinner too (I won't tell). The hearty combination of bread, ham, pesto, egg and milk, topped with fresh tomato, onion and basil, make it a filling dish. This recipe would serve 6-8 people. For fewer people, reduce the quantities below or divide into into two smaller baking dishes. I don't really recommend it, but this dish can also be frozen before baking or adding the topping. 

To make strata:

Slice a day-old baguette lengthwise, and spread pesto on each half. Top with about 500g sliced ham. Put pieces back together, then slice the other way into 2-inch wide 'sandwiches'. Line the bottom of a 9x12" baking dish with the sandwiches placed on their sides. Sprinkle about 1 cup grated mozzarella on top. In a bowl, whisk 5 eggs with 2 1/4 cups of milk, and pour this on top of the mozzarella. Cover the baking dish and place in fridge for at least 4 hours to let the bread absorb the eggy milk mixture. Then bake at 350F for 35 minutes.

To make topping:

While the strata is cooking, chop 2-3 large tomatoes, 1 large sweet onion, 3-4 cloves of garlic and a handful of basil leaves (I didn't have basil and omitted). Toss together, then mix in 2 T pesto and 2 T Parmesan. Once the strata is done cooking, spread topping over top and return to oven to broil for a couple of minutes. Serve hot.

Source: Recited to me by a family member but I think it's originally from Canadian Living. 
 

{Ready to eat}

{Spead pesto on the halved baguette}

{Arrange the mini-sandwiches in the dish}

{Top with grated mozzarella}

{Pour the egg and mixture mixture over top}

 {Prepare the topping}