Prosciutto And Provolone Croissant Bread Pudding
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
40
Spice
41
Sweetness
54
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Grease an 8-inch loaf pan, and then set aside
2
In a deep bowl, beat together the eggs, milk and salt if using with a fork
3
Add half of the prosciutto and provolone, and all of the croissant pieces
4
Use a rubber spatula to stir until well mixed
5
Pour into the prepared pan
6
Press the croissants down with the spatula to help them absorb the milk mixture
7
Sprinkle the remaining cheese and prosciutto on top
8
Cover with foil, and refrigerate at least 2 hours or up to overnight
9
Preheat the oven to 350 degrees F
10
Bake for 20 minutes
11
Remove the foil, and bake until puffed and the cheese is golden, 30 minutes more
12
Serve hot