Golden Onion Strata with Gruyère and Prosciutto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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We love the flavor and layered look of this strata, with paper-thin prosciutto providing a mere but welcome hint of salt. It's a perfect make-ahead dish for brunch. Ingredients:
4 cups chopped vidalia or other sweet onion |
1 cup (4 ounces) very thin slices prosciutto or ham, chopped |
1/3 cup water |
2 1/2 cups fat-free milk |
1/4 teaspoon dry mustard |
1/8 teaspoon black pepper |
1 (8-ounce) carton egg substitute |
8 cups (1/2-inch) cubed french bread (about 9 ounces) |
1 cup (4 ounces) shredded gruyère, jarlsberg, or swiss cheese |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Add onion and prosciutto, and sauté 5 minutes or until onion begins to brown. Add water; cover, reduce heat to low, and simmer 30 minutes. Uncover and simmer 30 minutes or until liquid almost evaporates. Cool.
2. Combine the milk, mustard, pepper, and egg substitute in a large bowl, and stir with a whisk until mixture is well-blended. Stir in the onion mixture. Add bread, tossing gently to coat.
3. Arrange half of the bread mixture in a single layer in an 11 x 7-inch baking dish. Sprinkle with 1/2 cup cheese, and top with remaining bread mixture. Cover strata, and chill 8 hours or overnight.
4. Preheat oven to 350°.
5. Uncover strata. Bake at 350° for 25 minutes. Sprinkle with 1/2 cup cheese; bake an additional 20 minutes or until set.
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