Prep 15 mins
Cook 45 mins
I made this several years back as a side dish for Thanksgiving and it was a big hit. The recipe comes from Cooking Light's 2001 Annual Recipes. I think bacon could easily be substituted for the proscuitto too. Prep time does not reflect the time for sauteeing the onions and proscuitto or the chilling time.
- 4 cups chopped vidalia onions or 4 cups other sweet onion
- 1 cup very thin slices prosciutto or 1 cup ham, chopped
- 1⁄3 cup water
- 2 1⁄2 cups nonfat milk
- 1⁄4 teaspoon dry mustard
- 1⁄8 teaspoon black pepper
- 1 (8 ounce) carton egg substitute
- 8 cups cubed French bread (about 9 oz)
- 1 cup shredded gruyere or 1 cup jarlsberg cheese or 1 cup swiss cheese, divided
- Heat a large nonstick skillet over medium high heat.
- Add onion & proscuitto, and saute 5 minutes or until onion begins to brown.
- Add water; cover, reduce heat and simmer 30 minutes. Uncover and simmer 30 minutes or until liquid almost evaporates. Cool.
- Combine milk, mustard, pepper, and egg substitute in a large bowl and stir with a whisk until mixture is well blended.
- Stir in onion mixture. Add bread, tossing gently to coat.
- Arrange half of bread mixture in a single layer in an 11x7" baking dish. Sprinkle with 1/2 cup cheese and top with remaining bread mixture.
- Cover strata and chill for 8 hours or overnight.
- Preheat oven to 350 degrees.
- Uncover strata and bake at 350 for 25 minutes. Sprinkle with 1/2 cup cheese; bake an additional 20 minutes or until set.