Fresh Mozzarella, Sun-Dried Tomato, and Prosciutto Strata

Name: Fresh Mozzarella, Sun-Dried Tomato, and Prosciutto Strata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 57 grams 1/4 cup crème fraîche or sour cream; 227 grams carton egg substitute; 769 milliliters fat-free milk; 454 grams rosemary focaccia, cut into 3/4-inch cubes (about 15 cups); 113 grams fresh mozzarella cheese, cut into 1/4-inch-wide strips; 1 garlic clove, minced; 59 milliliters oil-packed sun-dried tomatoes, drained and chopped; 57 grams 1/2 cup grated fresh Parmesan cheese; 113 grams prosciutto, chopped

Fresh Mozzarella, Sun-Dried Tomato, and Prosciutto Stratan is a gluten free main course. One portion of this dish contains roughly 17g of protein, 21g of fat, and a total of 386 calories. This recipe serves 8. If you have crème fraîche, parmesan cheese, milk, and a few other ingredients on hand, you can make it. To use up the egg substitute you could follow this main course with the Blueberry Cake as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 35

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Oven

Arrange bread cubes in a single layer on a large baking sheet.

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Bread Cubes

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Baking Sheet

Bake at 350 for 10 minutes or until toasted, stirring once.

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Oven

Combine milk, crme frache, and egg substitute in a large bowl, stirring with a whisk until smooth.

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Egg Substitute

Milk

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Whisk

Bowl

Add tomatoes and garlic, stirring with a whisk.

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Tomato

Garlic

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Whisk

Add bread; stir gently to combine.

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Bread

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.

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Cooking Spray