La Prima Strata

Ingredients:

1 1-pound loaf sourdough bread

6-ounces whipped cream cheese

2 1/2 cups whole milk

8 eggs

6 tablespoons melted butter

1/3 cup Stella's Table Next Level Apricot Jam plus extra for drizzling.

Instructions:

Grease a 9x13 baking dish with butter. 

Cut the sourdough bread into approximate 1" cubes. Place half in the baking dish and spread out evenly.  

Spoon the whipped cream cheese on top of the bread randomly. Once done, add the remaining bread cubes placing on top of the whipped cream cheese dollups. 

In a separate bowl, whisk the eggs until fully blended. Add the milk and beat until combined with the eggs. Add the butter slowly, whisking the entire time. Finally, add the Next Level Apricot Jam and stir until fully combined. 

Pour the egg mixture over the bread that is in the baking dish ensuring you get most of the bread covered. 

Cover the baking dish and place in the refrigerator over night or at least 8 to 12 hours before you bake. 

Preheat your oven to convection bake at 325-degrees and bake for 50 minutes. 

Remove from the oven and let sit for about 5 to 10 minutes and then drizzle Next Level Apricot Jam over the top. 

Enjoy this family favorite!