• 1 pound loaf of focaccia ( any type ), cut into 1/2 inch cubeso 1/2
• 4 1/2 C. skim milk
• 16 oz. egg beaters
• 1/4 C. sour cream
• 1/4 C. sun dried tomatoes
• 1 Tbl. minced garlic
• 1 PAM
• 3 oz. prosciutto, chopped
• 4 oz. fresh mozzarella sliced into small strips
• 1/4 C. parmesan cheese

Preheat oven to 350 degrees.

Toast bread for 10-15 minutes, or until toasted. Mix milk, cream cheese and egg beaters in a large bowl, and stir with a whisk until smooth. Add garlic and tomatoes and stir. Add toasted bread and let sit 5-10 minutes. Scoop out bread mixture and layer a 9 x 13 baking dish coated on sides and bottom with PAM. Pour in remaining mixture evenly and cover up to 6 hours or overnight. Preheat oven to 350 degrees, uncover and bake for 30 minutes. Remove from oven and sprinkle the top with parmesan cheese. Return to oven for 20-30 minutes or until set and bread is lightly browned. Let stand 5-10 minutes and serve.