Breakfast Bread Pudding with Prosciutto, Tomato, and Basil

A delicious savory bread pudding of eggs, bread, prosciutto, tomatoes, basil, other herbs, and tons of fontina cheese. Great for breakfast, brunch, or any other meal.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 385 Calories

Ingredients

• 5 eggs
• 2 cups half-and-half
• salt and ground black pepper to taste
• 1 tablespoon dried parsley
• 1 tablespoon dried tarragon
• 2 small tomatoes, diced
• cooking spray
• 3 leaves fresh basil, chopped
• 5 slices crusty bread, cubed, or more to taste
• 3 cups shredded fontina cheese, divided
• 3 slices prosciutto, chopped, or more to taste

Recipe Instructions

Step 1

Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

Step 2

Spray the bottom and sides of an 8x8-inch baking dish with cooking spray.

Step 3

Place cubed bread into the prepared pan. Add 2 cups fontina cheese, prosciutto, tomatoes, and basil. Combine until ingredients are evenly distributed.

Step 4

Whisk eggs in a bowl and add half-and-half, parsley, tarragon, salt, and pepper. Pour egg mixture over bread mixture. Cover the baking dish with plastic wrap and chill 8 hours to overnight.

Step 5

Remove the baking dish from the refrigerator 20 minutes before baking.

Step 6

Remove the plastic wrap from the baking dish and top with remaining 1 cup fontina cheese. Cover with aluminum foil.

Step 7

Bake in the preheated oven until cheese has melted and beginning to brown, egg mixture is browned and bubbly, and a knife inserted into the center comes out clean, about 15 minutes. Let sit 5 minutes before serving.