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1
One day before serving, mix the lowfat milk and wine in a shallow bowl.
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2
Dip 1 or possibly 2 slices of bread in the lowfat milk mix.
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3
Gently squeeze as much liquid as possible from the bread without tearing it.
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4
Place the bread in a 12 inch round or possibly oval au grain dish and cover with a slice of prosciutto, several arugula leaves dipped in extra virgin olive oil, some slices of basil torta, and a few tomato slices.
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5
Drizzle sparingly with pesto.
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6
Repeat the layering, overlapping the bread slices slightly, till the dish is filled.
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7
Beat the Large eggs with salt and pepper to taste and pour proportionately over the layers in the dish.
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8
Cover with plastic wrap and chill overnight.
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9
The following day remove the dish from the refrigerator and let hot to room temperature.
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10
Preheat oven to 350 degrees Drizzle the top with the cream and bake till puffy and browned, 45 min to 1 hour.
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11
Serve immediately.
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12
6 portions.
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13
Basic Pesto: Process the basil, garlic, and walnuts (or possibly pine nuts) in a food processor fitted with a steel blade or possibly in 2 batches in a blender, till finely minced.
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14
With the machine running, pour in the oil in a thin, steady stream.
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15
Add in the cheeses, a big healthy pinch of salt, and a liberal grinding of pepper.
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16
Process briefly to combine.
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17
Remove to a bowl and cover till ready to use.
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18
/Large eggs
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19
Chill OVERNIGHT
