Name: Breakfast Bread Pudding with Prosciutto, Tomato, and Basil
Prep time: 20 min
Cook time: 15 min
Total time: 8 h 60 min
Yield: 1 8-inch square baking dish
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

Directions

Step 1

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

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Step 2

Place cubed bread into the prepared pan. Add 2 cups fontina cheese, prosciutto, tomatoes, and basil. Combine until ingredients are evenly distributed.
Step 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.
Step 4

Remove the baking dish from the refrigerator 20 minutes before baking.
Step 5

Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
Step 6

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

385 calories; protein 21g; carbohydrates 12.8g; fat 27.8g; cholesterol 200.8mg; sodium 697mg. Full Nutrition

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Ingredients

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Nutrition Facts

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Ingredients

Directions

Nutrition Facts