GRUYERE & PROSCIUTTO STRATA
Prosciutto, sweet onions and Gruyere combine for a perfect make-ahead brunch dish, and there are never any leftovers.
—PATTI LAVELL ISLAMORADA, FL
PREP: 15 MIN. + CHILLING • BAKE: 35 MIN. • MAKES: 9 SERVINGS
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
1. 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.
2. In a 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, reserved prosciutto and remaining cheese overnight.
3. Preheat oven to 350°. Remove strata from refrigerator while oven preheats. Bake, uncovered, 20 minutes. Top with remaining cheese, then with reserved prosciutto. Bake 15-20 minutes or until a knife inserted near center comes out clean. Let stand 5-10 minutes.