Breakfast Bread Pudding with Prosciutto, Tomato, and Basil recipe
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Ingredients
- cooking spray 5 slices crusty bread, cubed, or more to taste 3 cups shredded fontina cheese, divided 3 slices prosciutto, chopped, or more to taste 2 small tomatoes, diced 3 leaves fresh basil, chopped 5 eggs 2 cups half-and-half 1 tablespoon dried parsley 1 tablespoon dried tarragon salt and ground black pepper to taste
Nutrition Info
- 384.5 caloriescarbohydrate: 12.8 gcholesterol: 200.8 mgfat: 27.8 gfiber: 0.7 gprotein: 21 gsaturatedFat: 15.6 gservingSize: -sodium: 697 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Breakfast Bread Pudding with Prosciutto, Tomato, and Basil
Directions
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Spray the bottom and sides of an 8x8-inch baking dish with cooking spray.
Place cubed bread into the prepared pan. Add 2 cups fontina cheese, prosciutto, tomatoes, and basil. Combine until ingredients are evenly distributed.
Whisk eggs in a bowl and add half-and-half, parsley, tarragon, salt, and pepper. Pour egg mixture over bread mixture. Cover the baking dish with plastic wrap and chill 8 hours to overnight.
Remove the baking dish from the refrigerator 20 minutes before baking.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
Remove the plastic wrap from the baking dish and top with remaining 1 cup fontina cheese. Cover with aluminum foil.
Bake in the preheated oven until cheese has melted and beginning to brown, egg mixture is browned and bubbly, and a knife inserted into the center comes out clean, about 15 minutes. Let sit 5 minutes before serving.