Rating: 5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 8

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.

Krista Ackerbloom Montgomery
Recipe by Cooking Light June 2005

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Tina Cornett

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

325 calories; calories from fat 30%; fat 11g; saturated fat 5.4g; mono fat 4.3g; poly fat 0.7g; protein 20.3g; carbohydrates 36.9g; fiber 1.2g; cholesterol 36mg; iron 3.2mg; sodium 738mg; calcium 263mg.
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