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Breakfast Bread Pudding with Prosciutto, Tomato, and Basil

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"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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9 h servings 384
Original recipe yields 8 servings (1 8-inch square baking dish )


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  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.

Nutrition Facts

Per Serving: 384 calories; 27.8 12.8 21 201 697 Full nutrition

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