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Savory Fontina &
Prosciutto Bread Pudding
A great side dish, brunch dish, or even supper when served with a green salad..
Makes 6 to 8 servings
cooking spray
1teaspoon extra virgin olive oil
1cup chopped onion
6slices prosciutto, cut into slivers
½ teaspoon Italian herbs or herbes de Provence
4cups bread cubes
1cup (4 ounces) shredded fontina cheese
2tablespoons freshly grated Reggiano Parmigiano
4 large eggs (can use egg substitute)
2cups
Lightly coat an
Place bread cubes in a medium bowl with cheeses.. Stir to combine.. Add cooled onion mixture and combine.. Transfer to the prepared baking dish.. In the bowl, whisk the eggs until smooth.. Add the evaporated milk and whisk until blended.. Add hot sauce and blend.. Slowly pour over bread mixture.. Press mixture lightly with the back of a spoon and allow to rest for at least 1 hour before baking (can be prepared several hours ahead or the night before).. Lightly coat a sheet
of aluminum foil with cooking spray and cover dish loosely, sprayed side down..
Using rack position A, preheat toaster oven to 375°F.. Bake covered bread pudding for 50 to 55 minutes.. Uncover and bake for an additional 15 minutes.. Let rest 10 minutes before serving..
Nutritional information per serving (based on 8 servings):
Calories 480 (28% from fat) • carb. 60g • pro. 26g • fat 15g • sat. fat 7g
• chol. 149mg • sod. 512mg • calc. 389mg • fiber 2g
Tomato-Potato Gratin
A slight change from traditional potatoes au gratin, these are excellent served with grilled swordfish or steak..
Makes 6 servings
1½ tablespoons extra virgin olive oil
2medium onions, cut into thin slices
(can use
1½ cups chopped plum tomatoes
¾teaspoon kosher salt
1teaspoon fresh rosemary (½ teaspoon dried), chopped ½ teaspoon fresh thyme (¼ teaspoon dried), chopped ¼ teaspoon freshly ground black pepper
¹⁄3 cup grated Parmesan or Asiago
1½ pounds baking potatoes, scrubbed, peeled if desired, cut into
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