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Gruyere & Prosciutto Strata

 Gruyere & Prosciutto Strata
Prosciutto, sweet onions and Gruyere combine for a perfect make-ahead brunch dish, and there are never any leftovers. — Patricia Lavell, Islamorada, Florida
9 ServingsPrep: 15 min. + chilling Bake: 35 min.

Ingredients

  • 2 teaspoons canola oil
  • 4 ounces thin slices prosciutto, chopped
  • 2 large sweet onions, chopped (4 cups)
  • 1 carton (8 ounces) egg substitute
  • 2-1/2 cups 2% milk
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 8 cups cubed French bread
  • 1-1/2 cups (6 ounces) shredded Gruyere or Swiss cheese, divided

Directions

  • In a large skillet, heat oil over medium-high heat. Add prosciutto;
  • cook and stir until crisp. Remove from pan with a slotted spoon. Add
  • onions to the same pan; cook and stir until tender.
  • In a large bowl, whisk egg substitute, milk, mustard and pepper. Stir
  • in bread and onions. Reserve 2 tablespoons cooked prosciutto for
  • topping; stir remaining prosciutto into bread mixture.
  • Transfer half of the mixture to a greased 13x9-in. baking dish;
  • sprinkle with half of the cheese. Top with remaining bread mixture.
  • Separately cover and refrigerate strata and reserved prosciutto
  • overnight.
  • Preheat oven to 350°. Remove strata from refrigerator while oven
  • heats. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese;

2 of 2

Gruyere & Prosciutto Strata (continued)

Directions (continued)

  • top with reserved prosciutto. Bake 15-20 minutes longer or until a
  • knife inserted near the center comes out clean. Let stand 5-10
  • minutes before serving. Yield: 9 servings.
Nutritional Facts: 1 cup equals 267 calories, 11 g fat (5 g saturated fat), 37 mg cholesterol, 609 mg sodium, 25 g carbohydrate, 1 g fiber, 17 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.