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.
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
How to Make It
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.
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.
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.
Preheat oven to 350°.
Uncover strata. Bake at 350° for 25 minutes. Sprinkle with 1/2 cup cheese; bake an additional 20 minutes or until set.