Strata

This is my first attempt and actual eating of strata. I have to say that it isn't my favorite dish I've made. The consistency of the bread is not ideal, but it is an interesting and different way to incorporate vegetables, protein, and carbohydrates into one dish. I recommend giving this a shot if you have some time to prep the day or morning before you want to serve it, as it does need to rest in the refrigerator for at least 8 hours.

Caramelized Onion, Swiss Chard, and Fontina Cheese Strata (Cooking Light, July 2007)

cooking spray
3 cups thinly sliced Vidalia or other sweet onion
8 cups coarsely chopped Swiss chard (about 1 lbs.)
1/2 tsp. salt, divided
1 1/3 cups fat-free milk
1 cup egg substitute
1/4 tsp. freshly ground black pepper
1/8 tsp. crushed red pepper
dash of ground nutmeg
12 oz. French bread, cut into 1/2-inch cubes (about 10 cups)
3/4 cup drained, crumbled water-packed firm tofu
1 cup (4 oz.) shredded fontina cheese

1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; cook 12 minutes or until browned, stirring frequently. Add chard; cook 5 minutes or until chard wilts, stirring frequently. Remove from heat; stir in 1/4 tsp. salt.
2. Combine 1/4 tsp. salt, milk, and next 5 ingredients in a large bowl; toss well to coat. Place half of bread mixture in an 11 x 7-inch baking dish coated with cooking spray. Top evenly with tofu, half of chard mixture, and 1/2 cup cheese. Top evenly with remaining bread mixture, remaining chard mixture, and 1/2 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.
3. Preheat oven to 350.
4. Remove strata from refrigerator; let stand at room temperature 15 minutes. Bake strata, covered, at 350 for 30 minutes. Uncover and bake an additional 15 minutes or until set. Let stand 10 minutes before serving.