Breakfast Bread Pudding with Prosciutto, Tomato, and Basil

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Recipe by: Alyssa

"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."

Directions

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.