Fresh Mozzarella, Sun-Dried Tomato, and Prosciutto Strata

Fresh Mozzarella, Sun-Dried Tomato, and Prosciutto Strata Recipe
Tina Cornett
Stratas are great make-ahead entrées--assemble the ingredients, chill overnight, and bake in the morning. If you do not have enough time to refrigerate the bread mixture overnight, you can chill it for as little as three hours.

Yield:

8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 325
Caloriesfromfat 30 %
Fat 11 g
Satfat 5.4 g
Monofat 4.3 g
Polyfat 0.7 g
Protein 20.3 g
Carbohydrate 36.9 g
Fiber 1.2 g
Cholesterol 36 mg
Iron 3.2 mg
Sodium 738 mg
Calcium 263 mg

Ingredients

1 pound rosemary focaccia, cut into 3/4-inch cubes (about 15 cups)
3 1/4 cups fat-free milk
1/4 cup (2 ounces) crème fraîche or sour cream
1 (8-ounce) carton egg substitute
1/4 cup oil-packed sun-dried tomatoes, drained and chopped
1 garlic clove, minced
Cooking spray
4 ounces prosciutto, chopped
4 ounces fresh mozzarella cheese, cut into 1/4-inch-wide strips
1/2 cup (2 ounces) grated fresh Parmesan cheese

Preparation

Preheat oven to 350°.

Arrange bread cubes in a single layer on a large baking sheet. Bake at 350° for 10 minutes or until toasted, stirring once.

Combine milk, crème fraîche, and egg substitute in a large bowl, stirring with a whisk until smooth. Add tomatoes and garlic, stirring with a whisk. Add bread; stir gently to combine. Let stand 5 minutes.

Pour half of bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Arrange prosciutto and mozzarella evenly over bread mixture. Top with remaining bread mixture. Cover and chill 8 hours or up to overnight.

Preheat oven to 350°.

Uncover dish. Bake at 350° for 20 minutes. Sprinkle evenly with Parmesan. Bake an additional 20 minutes. Remove from oven; let stand 5 minutes. Serve warm.

Note:

Krista Ackerbloom Montgomery,

June 2005
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