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.
1/4 cup oil-packed sun-dried tomatoes, drained and chopped
1 garlic clove, minced
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
How to Make It
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.
I halved the recipe and let it soak overnight and most of the busy next day before baking. I purchased the foccacia at New Seasons and I wish it had a stronger rosemary presence as that herb flavor kind of got lost here. In retrospect, I could've just added more when mixing it all together. I also should've diced the bread into smaller pieces. Lesson learned! I used 1% milk and low fat sour cream. The fresh mozzarella is a must. We did double the prosciutto and cheese as we had this as our main dish for supper. Very good and would make again.
Amazing! I made this for a birthday brunch. It was really easy to make and everyone loved it.
I was a little worried about the layering. Because, the bread doesn't lay and it just wasn't conducive to layering. But, I made it work and in the end all was good.
I will make this again in a heart beat.
I made this at Easter and I LOVED it. I was short on time and bought a roll of mozzarella and prosciutto that was rolled together with basil for a cheese display. I sliced that up and layered as recommended. The sun dried tomatoes I had on hand were not oil packed, but smoked instead. They were a great addition. My only critics were those who don't love rosemary...but I thought it was great!
Wonderful. I used light sour cream and dehydrated sun dried tomatoes (instead of oil packed) and the dish was delicious. I served it for brunch and my guests all enjoyed it. I have no doubt this will be a "go to" dish for me in the future.
I served this at a Christmas brunch and it was a hit. I would probably cook it a little longer than 20 minutes next time to get the cheese to melt a little more. Everybody loved this! I used fresh rosemary chopped up real fine. Will make this again.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!