Recipe courtesy of Michele Urvater
Cheese Bread Pudding
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 444
- Total Fat
- 31
- Saturated Fat
- 17
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 29
- Cholesterol
- 254
- Sodium
- 1523
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
Ingredients
8inch long French or Italian bread cut into 1/2-inch thick slices
1 cup milk
2 cups tomato sauce, fresh or jarred
8 ounces to 1 pound grated or sliced Fontina or Mozzarella cheese
4 ounces smoked black forest ham, torn into strips
4 eggs, lightly beaten
1/4 cup freshly grated Parmesan cheese
2 tablespoons butter cut into pieces
Salt and freshly ground black pepper
Directions
- Preheat the oven to 350 degrees.
- Soak the bread in the milk for 15 minutes. Line the bottom of a 2 to 2 1/2 quart shallow casserole with a layer of bread soaked bread. Top with a layer of tomato sauce and mozzarella and some strips of ham. Continue layering, finishing last layer with bread topped with tomato sauce.
- Beat the eggs with Parmesan and pour the mixture over the bread. With a fork, pierce through layers until egg mixture is absorbed by bread. Dot the top with butter and bake for 45 minutes or until top if browned and puffed.
- While this is baking make a nice vegetable salad to accompany this dish.