Golden Onion Strata with Gruyère and Prosciutto

Makes 8 servings

I love the flavor and layered look of this strata, with paper-thin prosciutto providing a mere but welcome hint of salt. It’s a perfect make-ahead dish for brunch.

ingredients

4 cups chopped Vidalia or other sweet onion
1 cup (4 ounces) very thin slices prosciutto or ham, chopped
1/3 cup water
2 1/2 cups fat-free milk
1/4 teaspoon dry mustard
1/8 teaspoon black pepper
1 8-ounce carton egg substitute
8 cups 1/2-inch cubed French bread (about 9 ounces)
1 cup (4 ounces) shredded Gruyère, Jarlsberg or Swiss cheese

directions

1
Heat a large nonstick skillet over medium-high heat. Add onion and prosciutto, and sauté 5 minutes or until onion begins to brown. Add water; cover, reduce heat to low, and simmer 30 minutes. Uncover and simmer 30 minutes or until liquid almost evaporates. Cool.
2
Combine the milk, mustard, pepper, and egg substitute in a large bowl, and stir with a whisk until mixture is well-blended. Stir in the onion mixture. Add bread, tossing gently to coat.
3
Arrange half of the bread mixture in a single layer in an 11 x 7-inch baking dish. Sprinkle with 1/2 cup cheese, and top with remaining bread mixture. Cover strata, and chill 8 hours or overnight.
4
Preheat oven to 350°.
5
Uncover strata. Bake at 350° for 25 minutes. Sprinkle with 1/2 cup cheese; bake an additional 20 minutes or until set.
6
245/7/2.5