Gruyere & Prosciutto Strata |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 9 |
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Prosciutto, sweet onions and Gruyere combine for a perfect make-ahead brunch dish, and there are never any leftovers. Ingredients:
2 teaspoons canola oil |
4 ounces thin slices prosciutto, chopped |
2 large sweet onions, chopped (4 cups) |
1 carton (8 ounces) egg substitute |
2-1/2 cups 2% milk |
1/4 teaspoon ground mustard |
1/8 teaspoon pepper |
8 cups cubed french bread |
1-1/2 cups (6 ounces) shredded gruyere or swiss cheese, divided |
Directions:
1. In a large skillet, heat oil over medium-high heat. Add prosciutto; cook and stir until crisp. Remove from pan with a slotted spoon. Add onions to the same pan; cook and stir until tender.
2. In a large bowl, whisk egg substitute, milk, mustard and pepper. Stir in bread and onions. Reserve 2 tablespoons cooked prosciutto for topping; stir remaining prosciutto into bread mixture.
3. Transfer half of the mixture to a greased 13x9-in. baking dish; sprinkle with half of the cheese. Top with remaining bread mixture. Separately cover and refrigerate strata and reserved prosciutto overnight.
4. Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; top with reserved prosciutto. Bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before serving. Yield: 9 servings.
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