Description
A make-ahead savory bread pudding featuring prosciutto and asparagus, perfect for a simple breakfast or brunch.
Ingredients
Scale
- 8 cups cubed day-old bread (about 1 pound)
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 4 ounces thinly sliced prosciutto, torn into pieces
- 1 cup shredded Gruyere cheese
- 1 cup shredded Swiss cheese
- 6 large eggs
- 2 cups milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Lightly grease a 9×13 inch baking dish.
- Arrange half of the bread cubes in a single layer in the bottom of the dish.
- Blanch the asparagus pieces in boiling water for 2 minutes, then immediately transfer to ice water. Drain well.
- Scatter half of the blanched asparagus, half of the prosciutto, and half of the Gruyere and Swiss cheese over the bread layer.
- Top with the remaining bread cubes, asparagus, prosciutto, and cheeses.
- In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper.
- Pour the egg mixture evenly over the bread and cheese layers. Press down gently to submerge the bread.
- Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Remove the plastic wrap and bake for 45 to 55 minutes, or until the strata is puffed, golden brown, and a knife inserted near the center comes out clean.
- Let stand for 10 minutes before slicing and serving.
Notes
- Use bread that is slightly stale for the best texture.
- You can substitute Gruyere with sharp white cheddar if desired.
- If the top browns too quickly during baking, loosely cover it with aluminum foil.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4
- Sodium: 650
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 2
- Protein: 18
- Cholesterol: 150
Keywords: breakfast strata, overnight casserole, prosciutto, asparagus, savory bread pudding, make-ahead breakfast