Goat Cheese and Prosciutto Savory Bread Pudding

Name: Goat Cheese and Prosciutto Savory Bread Pudding
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 , 4 serving(s)
Ingredients: 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)

Submitted by Raquel Grinnell

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

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photo by Outta Here

Ready In:: 1hr
Ingredients:: 13
Serves:: 4

ingredients

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)

directions

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.

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Reviews

WOW!!! This is absolutely wonderful. Wouldn't change a thing. Great flavors and went very well with a roast chicken. Will be making this again!

Outta Here

RECIPE SUBMITTED BY

Raquel Grinnell

Crownsville, Maryland

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"

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