Proscuitto, Sun Dried Tomato, Mozzarella Strata
From KORNER KOTTAGEYield:
8Ingredients
- 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
Directions
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.
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