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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
1 teaspoon extra virgin olive oil
1 cup chopped onion
6 slices prosciutto, cut into slivers
½ teaspoon Italian herbs or herbes de Provence
4 cups bread cubes (½-inch) from crusty French or Italian
bread
1 cup (4 ounces) shredded fontina cheese
2 tablespoons freshly grated Reggiano Parmigiano
4 large eggs (can use egg substitute)
2 cups 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
2 medium 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)
¾ teaspoon kosher salt
1 teaspoon 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)