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Savoury 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
⁄2 teaspoon (2 ml) extra virgin olive oil
1
⁄2 cup (125 ml) chopped onion
3 slices prosciutto, cut in slivers
1
⁄4 teaspoon (1 ml) Italian herbs or herbes de Provence
2 cups (500 ml) bread cubes (1/2-inch [1.25 cm]) from crusty French
or Italian bread
1
⁄2 cup (125 ml) [2 ounces (60 g)] shredded fontina cheese
1 tablespoon (15 ml) freshly grated Reggiano Parmigiano cheese
2 large eggs (can use egg substitute)
1 cup (250 ml) fat-free evaporated milk (can use half-and-half)
1
⁄4 teaspoon (1 ml [or to taste]) Tabasco
®
or other hot sauce
Lightly coat a 2
1
⁄2 cup (625 ml) ovenproof ceramic dish with cooking spray.
Heat olive oil in a 10-inch (25 cm) 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 (190ºC). 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
8 ounces (227 g) shredded carrots
2 tablespoons (30 ml) minced shallot
1
1
⁄2 tablespoons (25 ml) lowfat mayonnaise
1
1
⁄2 tablespoons (25 ml) sour cream
1 tablespoon (15 ml) prepared horseradish
1
⁄4 teaspoon (1 ml) kosher salt
pinch teaspoon freshly ground black pepper
1 slice good quality white or whole wheat bread,
processed into breadcrumbs
1 teaspoon (5 ml) unsalted butter, melted
Preheat toaster oven to 375°F (190ºC). Lightly coat a shallow [about 1
1
⁄2
inches (3.75 cm) deep] 2
1
⁄2-cup (625 ml) 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