Savory Fontina Prosciutto Bread Pudding

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 (½-inch) from crusty French or Italian bread

1cup (4 ounces) shredded fontina cheese

2tablespoons freshly grated Reggiano Parmigiano

4 large eggs (can use egg substitute)

2cups fat-free evaporated milk (can use half-and-half) ½ teaspoon (or to taste) Tabasco® or other hot sauce

Lightly coat an 8-cup (8-inch square, round or oval gratin) ovenproof ceramic dish with cooking spray.. Heat olive oil in a 10-inch non-stick skillet over medium heat and add chopped onion and prosciutto to pan.. Cook, stirring, over medium heat until onion is translucent and prosciutto just begins to curl.. Stir in herbs and let cool..

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 3-mm slicing disc of Cuisinart® food processor)

1½ cups chopped plum tomatoes (3-4 tomatoes, cored and seeded)

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 ¹⁄8-inch slices (can use 3 or 4mm slicing disc of the Cuisinart food processor)