Fresh Mozzarella, Sun-Dried Tomato, And Prosciutto Strata
- 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) creme fraiche 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
- Preheat oven to 350u0b0.
- Arrange bread cubes in a single layer on a large baking sheet. Bake at 350u0b0 for 10 minutes or until toasted, stirring once.
- Combine milk, creme fraiche, 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 350u0b0.
- Uncover dish. Bake at 350u0b0 for 20 minutes. Sprinkle evenly with Parmesan. Bake an additional 20 minutes. Remove from oven; let stand 5 minutes. Serve warm.
rosemary, milk, creme fraiche, egg substitute, tomatoes, garlic, cooking spray, mozzarella cheese, parmesan cheese
Taken from www.myrecipes.com/recipe/fresh-mozzarella-sun-dried-tomato-prosciutto-strata (may not work)