Prepping the strata the night before gives it a nice texture after baking and also makes the morning of your brunch much less stressful. Prosciutto and cheese are salty, so we haven't added any more salt.
- Portion size 12 servings
- Credits : Canadian Living Magazine: January 2013
Ingredients
Method
In skillet, heat oil over medium heat; cook onions, stirring occasionally, until softened and golden, about 10 minutes.Combine cream cheese with 1/4 cup of the tomatoes; spread over 6 of the bread slices. Top each with 1-1/2 slices of the prosciutto; top with remaining bread. Cut sandwiches diagonally in half.
Overlapping slightly and sprinkling onions and remaining tomatoes between layers, layer sandwich halves in greased 13- x 9-inch (3 L) baking dish. Whisk together eggs, milk, mustard, pepper and hot pepper flakes; pour over top. Sprinkle with Parmesan cheese. Cover with plastic wrap and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Bake, uncovered, in 350 F (180 C) oven until puffed and golden, about 50 minutes. Sprinkle with basil.
Nutritional facts Per each of 12 servings: about
- Fibre 1 g
- Sodium 600 mg
- Sugars 5 g
- Protein 13 g
- Calories 258.0
- Total fat 13 g
- Potassium 328 mg
- Cholesterol 153 mg
- Saturated fat 5 g
- Total carbohydrate 23 g
%RDI
- Iron 14.0
- Folate 25.0
- Calcium 14.0
- Vitamin A 12.0
- Vitamin C 8.0
