Prosciutto and Sun-Dried Tomato Strata Prosciutto and Sun-Dried Tomato Strata

Prosciutto and Sun-Dried Tomato Strata Image Image by: Prosciutto and Sun-Dried Tomato Strata Image Author: Canadian Living

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



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


  • Iron 14.0
  • Folate 25.0
  • Calcium 14.0
  • Vitamin A 12.0
  • Vitamin C 8.0
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Prosciutto and Sun-Dried Tomato Strata