- Serves:
- 8
- Time to prepare:
- 10 min
- Time to cook:
- 45 min
-
Ingredients Nutrition Facts
- 1 medium onion, chopped
- 1/2 lb (0.3 kg)portobello, cremini or white mushrooms, sliced
- 1/4 lb (0.2 kg)thinly sliced prosciutto or ham (1/4-inch/0.5 cm slices)
- 1/4 cup (60 ml)chopped fresh parsley
- 6 cups (1420 ml)cubed day old french bread (1/2-inch/1 cm cubes)
- 1 1/2 cup (355 ml)shredded swiss cheese
- 6 eggs
- 2 cups (475 ml)milk (1%)
- 1 1/2 tsp (7.5 ml)dried basil
- 1/4 tsp (1.5 ml)pepper
- 2 tsp (10 ml)vegetable oil
- 1 tbsp (15 ml)dijon mustard
Instructions
Step 1 Preheat oven to 350°F (180°C).
Step 2 Heat oil in large skillet over medium-high heat. Add onion and mushrooms; cook, strirring frequently until tender and liquid from mushrooms has evaporated, about 5 minutes. Remove from heat. Stir in prosciutto, parsley and basil.
Step 3 Spray 13 x 9-inch (33 x 22 cm) baking dish with cooking spray. Spread 3 cups (750 mL) bread cubes in baking dish; top with half of prosciutto mixture and 3/4 cup (175 mL) cheese. Repeat layers.
Step 4 Whisk eggs, milk, mustard and pepper just until blended. Pour over strata. Cover with foil and refrigerate for at least 2 hours or overnight.
Step 5 Bake, covered with foil, in preheated 350°F (180°C) oven for 20 minutes. Remove foil and bake until centre is set and top is golden, 20 to 25 minutes longer.
No one has commented on this page yet.