Fresh Mozzarella, Sun-Dried Tomato, And Prosciutto Strata Recipe

Name: Fresh Mozzarella, Sun-Dried Tomato, And Prosciutto Strata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350u00b0.
2
Arrange bread cubes in a single layer on a large baking sheet. Bake at 350u00b0 for 10 minutes or until toasted, stirring once.
3
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.
4
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.
5
Preheat oven to 350u00b0.
6
Uncover dish. Bake at 350u00b0 for 20 minutes. Sprinkle evenly with Parmesan. Bake an additional 20 minutes. Remove from oven; let stand 5 minutes. Serve warm.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Fresh Mozzarella, Sun-Dried Tomato, And Prosciutto Strata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fresh Mozzarella, Sun-Dried Tomato, And Prosciutto Strata

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