18
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)
