Prosciuttoandprovoloneonsourdoughbread Recipes

PROSCIUTTO AND PROVOLONE CROISSANT BREAD PUDDING

Prosciutto and Provolone Croissant Bread Pudding image

Leftover croissants may seem like a stretch, but there's an easy work around to ensure you can enjoy this savory bread pudding. Some bakeries offer 2-for-1 deals on pastries after 4:00 p.m., so stock up on them then.

Provided by Jennifer Perillo

Time 3h

Yield 6 servings

Number Of Ingredients 7

Ingredients

Butter or cooking spray, for greasing
3 eggs
1 cup milk
1/4 teaspoon sea salt, optional
2 ounces prosciutto, cut into strips
2 ounces provolone, shredded
4 day-old croissants, cut or torn into 1/2-inch pieces

Steps:

Grease an 8-inch loaf pan, and then set aside.
In a deep bowl, beat together the eggs, milk and salt if using with a fork. Add half of the prosciutto and provolone, and all of the croissant pieces. Use a rubber spatula to stir until well mixed. Pour into the prepared pan. Press the croissants down with the spatula to help them absorb the milk mixture. Sprinkle the remaining cheese and prosciutto on top. Cover with foil, and refrigerate at least 2 hours or up to overnight.
Preheat the oven to 350 degrees F. Bake for 20 minutes. Remove the foil, and bake until puffed and the cheese is golden, 30 minutes more. Serve hot.

PROSCIUTTO AND PROVOLONE ON SOURDOUGH BREAD

Prosciutto and Provolone on Sourdough Bread image

Recipe created by chef Charlie Trotter Grill the bread, that is the only cook time!!! Saw this on Oprah the other day, made it and it was great with a glass of wine!!!!!!!

Provided by seahorse73

Categories Broil/Grill

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces prosciutto, thinly sliced
4 slices provolone cheese
1 1/2 cups watercress, cleaned and thick stems discarded
8 slices sourdough bread
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 clove garlic, minced
salt & freshly ground black pepper

Steps:

Combine the olive oil, balsamic vinegar and garlic and brush on the sourdough bread.
Grill the sourdough bread over a moderate flame until the bread is toasted.
Arrange some of the proscuitto, cheese and watercress in between two slices of bread and sprinkle with salt and freshly ground black pepper.
Cut in half on the diagonal.

Nutrition Facts : Calories 532.7, Fat 16.6, SaturatedFat 6.3, Cholesterol 19.3, Sodium 908, Carbohydrate 73.7, Fiber 3.1, Sugar 3.9, Protein 22.6

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