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Savory French Toast Strata

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Total Time (minutes)
60
Difficulty
2
Servings
12
Ingredients
14
Total Prep Time: 30 minutes
Calories Per Serving: 210
Nutrients

Nutrition Facts

Serving Size 168g

Amount per serving
Calories 210 Calories from fat: 50
% Daily Value*
Fat 6 g 9 %
Saturated 1 g 5 %
Trans 0 g
Polyunsaturated Fat 1.5 g %
Monounsaturated Fat 2.5 g %
Cholesterol 5 mg 2 %
Sodium 420 mg 18 %
Potassium 370 mg 11 %
Carbohydrate 27 g 9 %
Fiber 5 g 20 %
Sugars 8 g
Protein 14 g
Vitamin A 20 %
Vitamin C 35 %
Calcium 25 %
Iron 10 %
Vitamin K 60 %
Thiamin 10 %
Riboflavin 15 %
Niacin 15 %
Vitamin B6 10 %
Folate 20 %
Phosphorus 25 %
Magnesium 15 %
Zinc 10 %
Selenium 35 %
Copper 10 %
Manganese 60 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 2 tablespoons olive oil
  • 2 cups sliced DOLE® Red Onions
  • 2 cups sliced DOLE Mushrooms (Baby Bella or white)
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon fresh thyme leaves
  • 12 slices whole grain bread
  • Pineapple Mostarda (recipe below)
  • 6 slices turkey bacon, cooked
  • 4 cups DOLE Organic Baby Spinach and Arugula
  • 1-1/2 cups shredded non-fat mozzarella cheese, divided
  • 3/4 cup fat-free milk
  • 5 egg whites
  • Salt and pepper to taste

Directions

  1. Preheat oven to 375oF. Line a 9x13-inch baking dish with foil and spray with a non-stick cooking spray, set aside. Heat olive oil in large skillet over medium heat. Add onions, sauté 5 minutes or until soft and lightly browned. Stir in mushrooms, rosemary and thyme; continue cooking, about 5 minutes. Set aside.

  2. Spread 6 slices of bread with Pineapple Mostarda (recipe below). Top each slice of bread with layers of turkey bacon, salad greens, onions, and mushrooms; sprinkle 1 cup cheese over sandwiches. Place remaining bread slices on top.

  3. Whisk together milk and egg whites. Season to taste with salt and pepper. Press both sides of each sandwich into milk-egg mixture and arrange in bottom of 13×9-inch baking dish. Sprinkle remaining cheese over sandwiches.
  4. Bake 30 minutes or until centers are firm and the bread browns. Cut sandwiches in half and serve warm or room temperature.

Pineapple Mostarda: Combine 2 cups diced fresh DOLE Tropical Gold® Pineapple, 1/4 cup orange juice, 1-1/2 tablespoons Dijon mustard, 1 tablespoon brown mustard seeds, and pinch red pepper flakes, in medium sauce pan. Heat to simmer and cook for 15 minutes.

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Savory French Toast Strata Prep Time:30 minutes Cook time:60 minutes Serves: 12
Nutrition facts: 210 Calories, 6 grams fat
Ingredients:
    2 tablespoons olive oil 2 cups sliced DOLE® Red Onions 2 cups sliced DOLE Mushrooms (Baby Bella or white) 1 teaspoon chopped fresh rosemary 1/2 teaspoon fresh thyme leaves 12 slices whole grain bread Pineapple Mostarda (recipe below) 6 slices turkey bacon, cooked 4 cups DOLE Organic Baby Spinach and Arugula 1-1/2 cups shredded non-fat mozzarella cheese, divided 3/4 cup fat-free milk 5 egg whites Salt and pepper to taste Directions:

    Preheat oven to 375oF. Line a 9x13-inch baking dish with foil and spray with a non-stick cooking spray, set aside. Heat olive oil in large skillet over medium heat. Add onions, sauté 5 minutes or until soft and lightly browned. Stir in mushrooms, rosemary and thyme; continue cooking, about 5 minutes. Set aside.

    Spread 6 slices of bread with Pineapple Mostarda (recipe below). Top each slice of bread with layers of turkey bacon, salad greens, onions, and mushrooms; sprinkle 1 cup cheese over sandwiches. Place remaining bread slices on top.

    Whisk together milk and egg whites. Season to taste with salt and pepper. Press both sides of each sandwich into milk-egg mixture and arrange in bottom of 13×9-inch baking dish. Sprinkle remaining cheese over sandwiches.Bake 30 minutes or until centers are firm and the bread browns. Cut sandwiches in half and serve warm or room temperature.Pineapple Mostarda: Combine 2 cups diced fresh DOLE Tropical Gold® Pineapple, 1/4 cup orange juice, 1-1/2 tablespoons Dijon mustard, 1 tablespoon brown mustard seeds, and pinch red pepper flakes, in medium sauce pan. Heat to simmer and cook for 15 minutes.