Gruyere & Prosciutto Strata

Name: Gruyere & Prosciutto Strata
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 9 servings.
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 shredded Gruyere or Swiss cheese, divided

Prosciutto, sweet onions and Gruyere combine for a perfect make-ahead brunch dish, and there are never any leftovers. — Patricia Lavell, Islamorada, Florida

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 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; top with reserved prosciutto. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Nutrition Facts

1 cup: 267 calories, 11g fat (5g saturated fat), 37mg cholesterol, 609mg sodium, 25g carbohydrate (9g sugars, 1g fiber), 17g protein. Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch, 1 fat.

Originally published as Onion, Gruyere and Prosciutto Strata in Taste of Home April/May 2013