Cuisinart RTO-20C manual Savory Fontina Prosciutto Bread Pudding, Zesty Baked Carrots

Savory Fontina &

Prosciutto Bread Pudding

A great side dish, brunch dish, or even supper

when served with a green salad.

Makes 3 to 4 servings

cooking spray

1⁄2teaspoon extra virgin olive oil

1⁄2cup chopped onion

3slices prosciutto, cut in slivers

1⁄4teaspoon Italian herbs or herbes de Provence

2cups bread cubes (1/2-inch) from crusty French or Italian bread

1⁄2cup (2 ounces) shredded fontina cheese

1 tablespoon freshly grated Reggiano Parmigiano cheese

2large eggs (can use egg substitute)

1cup fat-free evaporated milk (can use half-and-half)

1⁄4teaspoon (or to taste) Tabasco® or other hot sauce

Lightly coat a 21⁄2 cup ovenproof ceramic dish with cooking spray. Heat olive oil in a 10-inch nonstick 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.

Preheat toaster oven to 375°F. Place covered bread pudding in preheated oven and bake for about 50 minutes. Uncover and bake for an additional

10 to 15 minutes. Let rest 10 minutes before serving.

Tabasco® is a registered trademark owned by McHenny Co.

Nutritional information per serving:

Calories 480 (28% from fat) • carb. 60g • pro. 26g • fat 15g

• sat. fat 7g • chol. 149mg • sod. 512mg • calc. 389mg • fiber 2g

Zesty Baked Carrots

A very good side dish with ham or pork.

Makes 3 to 4 servings

cooking spray or unsalted butter

8ounces shredded carrots

2tablespoons minced shallot

11⁄2 tablespoons lowfat mayonnaise

11⁄2 tablespoons sour cream

1tablespoon prepared horseradish

1⁄4teaspoon kosher salt

pinch teaspoon freshly ground black pepper

1slice good quality white or whole wheat bread, processed into breadcrumbs

1teaspoon unsalted butter, melted

Preheat toaster oven to 375°F. Lightly coat a shallow (about 11⁄2 inches deep) 21⁄2-cup ovenproof ceramic dish with butter or cooking spray.

Blanch carrots for 1 minute in boiling water. Drain, let cool and squeeze dry. Place in medium bowl with shallot, mayonnaise, sour cream, horseradish, salt and pepper. Stir to combine. Place in prepared dish. Combine bread- crumbs and melted butter. Sprinkle evenly over top of carrot mixture. Bake covered loosely with foil for 25 to 30 minutes covered. Uncover and bake for 10 minutes longer until breadcrumbs are browned and toasty. Serve hot.

Nutritional information per serving:

Calories 87 (37% from fat) • carb. 12g • pro. 2g • fat 4g

• sat. fat 1g • chol. 6mg • sod. 147mg • calc. 23mg • fiber 2g

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