Ingredients:
18 slices of thin sandwich bread
12 oz. Dofino Fontina, sliced
6 green onions, thinly sliced
1/2 lb finely chopped cooked ham (2 cups loosely packed)
6 eggs, slightly beaten
2-1/2 cups milk
1 teaspoon of salt
1 teaspoon of dry mustard
1 teaspoon of paprika
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
6 slices tomatoes
2 tablespoons minced parsley

Cooking Directions:
Place 6 slices of the bread in a 13x9 inch baking pan or dish.
Top with 6 cheese slices, half of the onions, and half of the ham.
Top with 6 slices of bread, 6 slices of cheese and remaining onions and ham.
Top with 6 slices of bread.
Combine eggs, mile and seasonings.
Pour over the strata, cover with plastic wrap and refrigerate for 6 hours or overnight.
Bake at 300° for 1 ½ hours.
Top each cheese stack with a tomato slice during the last 20 minutes in the oven.

Makes 6 servings