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 calories
carbohydrate: 12.8 g
cholesterol: 200.8 mg
fat: 27.8 g
fiber: 0.7 g
protein: 21 g
saturatedFat: 15.6 g
servingSize: -
sodium: 697 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Spray the bottom and sides of an 8x8-inch baking dish with cooking spray.

  2. Place cubed bread into the prepared pan. Add 2 cups fontina cheese, prosciutto, tomatoes, and basil. Combine until ingredients are evenly distributed.

  3. 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.

  4. Remove the baking dish from the refrigerator 20 minutes before baking.

  5. Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

  6. Remove the plastic wrap from the baking dish and top with remaining 1 cup fontina cheese. Cover with aluminum foil.

  7. 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.

Recipe Yield

1 8-inch square baking dish

Recipe Note

A delicious savory bread pudding of eggs, bread, prosciutto, tomatoes, basil, other herbs, and tons of fontina cheese. Great for breakfast, brunch, or any other meal.

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