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.

Gallery

Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
8 hrs 25 mins
total:
9 hrs
Servings:
8
Yield:
1 8-inch square baking dish
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

385 calories; protein 21g 42% DV; carbohydrates 12.8g 4% DV; fat 27.8g 43% DV; cholesterol 200.8mg 67% DV; sodium 697mg 28% DV. Full Nutrition
Advertisement
Advertisement