Ingredients:
- 2 Tbs. unsalted butter, plus more for greasing
- 1 yellow onion, chopped
- 2 Tbs. chopped fresh flat-leaf parsley
- 1 Tbs. snipped fresh chives
- 6 eggs
- 3 cups milk
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 3 cups loosely packed day-old brioche cubes
- 1/4 lb. Gruyère cheese, grated
- 4 to 6 thin slices prosciutto, about 2 oz. total
Directions:
In a fry pan over medium-high heat, melt the 2 Tbs. butter. Add the onion and cook, stirring, until softened but not browned, 3 to 5 minutes. Stir in the parsley and chives.
In a large bowl, whisk the eggs. Whisk in the milk, salt and pepper until blended.
Butter a 3-quart baking dish. Place half of the brioche cubes in the prepared dish. Sprinkle evenly with half of the onion mixture and half of the cheese. Repeat with the remaining bread cubes, onion mixture and cheese. Slowly pour the milk mixture evenly over the layers. Cover and refrigerate for at least 3 hours or up to overnight.
Preheat an oven to 375°F.
Lay the prosciutto slices in a single layer on top of the pudding. Bake until the pudding is puffed and golden brown, 45 to 50 minutes.
Remove the prosciutto slices from the bread pudding and set aside until cool enough to handle, about 5 minutes. Tear the prosciutto into large pieces. Serve the pudding garnished with pieces of the torn prosciutto. Serves 6.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
In a large bowl, whisk the eggs. Whisk in the milk, salt and pepper until blended.
Butter a 3-quart baking dish. Place half of the brioche cubes in the prepared dish. Sprinkle evenly with half of the onion mixture and half of the cheese. Repeat with the remaining bread cubes, onion mixture and cheese. Slowly pour the milk mixture evenly over the layers. Cover and refrigerate for at least 3 hours or up to overnight.
Preheat an oven to 375°F.
Lay the prosciutto slices in a single layer on top of the pudding. Bake until the pudding is puffed and golden brown, 45 to 50 minutes.
Remove the prosciutto slices from the bread pudding and set aside until cool enough to handle, about 5 minutes. Tear the prosciutto into large pieces. Serve the pudding garnished with pieces of the torn prosciutto. Serves 6.
Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).
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