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

To make ahead, assemble the strata, cover, and refrigerate overnight. Let stand at room temperature while the oven preheats. Bake, uncovered, as directed. Although sourdough has a nice subtle tanginess, French bread works, too.

Elizabeth Taliaferro
Recipe by Cooking Light June 2004

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
8 servings (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Place 1 cup milk, egg substitute, and goat cheese in a blender; process until smooth. Combine goat cheese mixture, remaining 2 1/4 cups milk, black pepper, thyme, nutmeg, and garlic in a large bowl, stirring with a whisk. Add bread cubes; stir gently to combine. Let stand 10 minutes.

  • Place half of the bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange Parmesan cheese, ham, and artichoke hearts evenly over the bread mixture. Top with remaining bread mixture, and sprinkle evenly with fontina cheese.

  • Bake strata at 350° for 40 minutes or until edges are bubbly. Let stand 15 minutes.

Nutrition Facts

379 calories; calories from fat 29%; fat 12.4g; saturated fat 6.9g; mono fat 3.8g; poly fat 0.8g; protein 25.2g; carbohydrates 40.2g; fiber 2.7g; cholesterol 43mg; iron 3.8mg; sodium 1107mg; calcium 331mg.
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