Ingredients for Goat Cheese And Prosciutto Savory Bread Pudding
- 1 loaf (about 1 pound) crusty bread, cut into 1-inch cubes
- 4 large eggs
- Egg Yolk
- Heavy Cream
- Whole Milk
- Chevre Cheese
- 4 ounces thinly sliced prosciutto, roughly chopped
- Fresh Thyme
- Shallots
- Cremini Mushrooms
- ½ cup pine nuts
- Fresh Ground Black Pepper
- Parmesan Cheese
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How to Make Goat Cheese And Prosciutto Savory Bread Pudding
- Preheat oven to 350°F (175°C).
- Cut 1 loaf (about 1 pound) of crusty bread into 1-inch cubes. Toast the bread cubes on a baking sheet for 10-12 minutes, stirring halfway through, until lightly golden.
- While bread toasts, roast 1 medium butternut squash, peeled, seeded, and cubed, at 400°F (200°C) for 20-25 minutes until tender.
- In a large bowl, whisk together 4 large eggs, 2 large egg yolks, 1 cup whole milk, and ½ cup heavy cream until well combined.
- In a separate bowl, combine the toasted bread cubes, 4 ounces thinly sliced prosciutto (roughly chopped), ½ cup finely chopped shallot, 1 cup roasted butternut squash, ½ cup pine nuts, 2 tablespoons fresh thyme leaves, and ½ teaspoon black pepper.
- Lightly grease a 9x9 inch baking dish. Add the bread mixture to the prepared dish, pressing gently to distribute evenly.
- Crumble 8 ounces whole milk ricotta cheese over the bread mixture and gently fold in.
- Pour the egg mixture evenly over the bread and ricotta.
- Sprinkle generously with ½ cup grated Parmesan or Gruyère cheese.
- Bake for 30-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Alternatively, bake until a thermometer inserted into the center reads 145°F (63°C).
- Let cool for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
20g
Fat
133g
Carbs
8g
