Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Savory Brioche Pudding with Prosciutto


Posts : 26734
Thanked : 1361
Join date : 2013-01-12

Savory Brioche Pudding with Prosciutto

Post by Lobo on Sat 30 Jan 2016, 8:38 pm

Savory Brioche Pudding with Prosciutto

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 6
The light and airy texture of brioche blends well with more hearty ingredients like prosciutto and Gruyère cheese. Look for brioche in well-stocked markets or bakeries.

  • 96


  • 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


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).

    Current date/time is Mon 20 Nov 2017, 8:34 pm