Fresh Mozzarella, Sun-Dried Tomato, and Prosciutto Strata

By mschweickert

Krista Ackerbloom Montgomery, Cooking Light

JUNE 2005

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

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

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.