by getting the ingredients together in the morning and baking it when everyone gets home.

My kids...almost ate this. They considered it, and it has lots of stuff they like -- ham, eggs, cheese, bread. It's just combining things that they can't abide.

I lightened this by cutting down on the ham, milk, cheese and eggs in the original recipe. The end result wasn't quite as eggy as some strata versions I've had, but it was plenty comforting, with fewer calories. Next time, I'll try substituting Egg Beaters for some of the eggs to lighten it even more.

Lighter Strata

Serves 8

8 cups bread cubes

3/4 cup diced cooked ham

1 1/4 cups shredded Monteray Jack cheese

3 garlic cloves, minced

2 tablespoons chopped fresh sage

5 large eggs

3 cups 1-percent milk

salt and pepper, to taste

Generous grease a 13-by-9-inch baking dish. Make a layer with half the bread cubes, arranging them so that they cover the bottom of the dish. Sprinkle the ham, cheese, garlic and sage over the bread. Cover with the remaining bread cubes. Beat the eggs and the milk together in a large bowl, and season with salt and pepper. Slowly pour the mixture over the top bread layer, saturating it evenly. Cover and refrigerate overnight (or for about 6-8 hours); the bread will soak up the liquid as the mixture stands.

Preheat the oven to 325 degrees. Uncover the strata and bake for 1 hour, or until puffed and lightly browned.

--Adapted from The Old Farmer's Almanac Everyday Cookbook

Per serving: 270 calories, 18 grams protein, 12 grams fat, 6 grams saturated fat, 23 grams carbohydrate, 1 gram fiber, 165 milligrams cholesterol, 425 milligrams sodium. Analysis by registered dietitian Jodie Shield.