Creamy Spring Soup With Goats Cheese Prosciutto Toasts Food

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GOAT CHEESE AND PROSCIUTTO SAVORY BREAD PUDDING



Goat Cheese and Prosciutto Savory Bread Pudding image

A wonderful, savory bread pudding. I have subbed the mushrooms for roasted butternut squash and the chevre with whole milk ricotta with tasty results.

Provided by Raquel Grinnell

Categories     Breakfast

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 13

3 cups bread, cubed
4 large eggs
1 egg yolk
1 cup heavy cream
1/2 cup whole milk
6 ounces chevre cheese, finely crumbled
3 ounces prosciutto, diced
1 teaspoon fresh thyme
2 shallots, minced
4 cremini mushrooms, sliced
1/4 cup pine nuts, toasted
fresh ground black pepper
1/4 cup parmesan cheese, freshly grated (or gruyere)

Steps:

  • Toast bread cubes in 350 degree oven for 10 minutes or so, stirring halfway through. Leave oven on at 350.
  • In a bowl, mix together eggs, yolk, milk, and cream until thoroughly blended.
  • In another bowl, toss together bread cubes, prosciutto, shallot, mushrooms, pine nuts, thyme, and pepper.
  • Spray or lightly butter a 9x9 square baking pan and pour in the bread mixture, pat to distribute evenly. Crumble the chevre over all and mix in slightly with hands.
  • Pour egg mixture over bread cubes. Sprinkle with shredded cheese such as parmesan or gruyere, for a golden crust.
  • Bake in a 350 degree oven for 30-40 minutes, or it springs back when you poke it in the middle. Alternately, when a thermometer inserted into center reads above 145 degrees it is done.

Nutrition Facts : Calories 648.1, Fat 50.2, SaturatedFat 26.7, Cholesterol 351.2, Sodium 598.6, Carbohydrate 25.7, Fiber 1.3, Sugar 5, Protein 25.2

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