A great side dish, brunch dish, or even supper when served with a green salad.
1teaspoon extra virgin olive oil
1cup chopped onion
6slices prosciutto, cut into slivers
½teaspoon Italian herbs or herbes de Provence
4cups bread cubes (½-inch) from crusty French or Italian bread
1cup (4 ounces) shredded fontina cheese
2tablespoons freshly grated Reggiano Parmigiano cheese
4large eggs (can use egg substitute)
2cups fat-free evaporated milk (can use half-and-half)
½teaspoon (or to taste) Tabasco® or other hot sauce
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
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 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 on bake setting. Bake covered bread pudding for 50 to 55 minutes. Uncover and bake for an additional 15 minutes. Let rest 10 minutes before serving.