Bacon, Onion, and Fontina Strata

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 5 slices bacon crumbled cooked
• 2 teaspoons dijon mustard 
• 1 cup egg substitute 
• 2.5 cups milk fat-free
• 4 ounces fontina shredded
• 10 ounce bread french italian
• 0.3 teaspoon salt 
• 0.3 cup water 
• 5 cups oso sweet chopped

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Heat a large nonstick skillet over medium heat.
2. Add onion; saut 10 minutes or until onion begins to brown.
3. Add water; cover, reduce heat to low, and simmer 25 minutes, stirring occasionally. Uncover and simmer 30 minutes or until liquid almost evaporates. Cool.
4. Combine milk, egg substitute, mustard, salt, and pepper in a large bowl, stirring with a whisk. Stir in onion and bacon.
5. Add bread; toss gently to coat.
6. Arrange half of bread mixture in an 11 x 7-inch baking dish coated with cooking spray.
7. Sprinkle with half of cheese. Top with remaining bread mixture. Cover and chill overnight.
8. Preheat oven to 35
9. Uncover strata.
10. Bake at 350 for 25 minutes.
11. Sprinkle with 1/2 cup cheese; bake an additional 20 minutes or until browned.
12. Let stand 10 minutes before serving.