Description
A savory and indulgent Cheesy Prosciutto Breakfast Casserole featuring layers of crusty French bread, Fontina cheese, prosciutto, fresh Roma tomatoes, and fragrant pesto, all soaked in a rich egg and cream custard, then baked to golden perfection. Perfect for a hearty brunch or special breakfast gathering.
Ingredients
Scale
Main Ingredients
- 6 slices of French bread, 1/2 inch thick
- 1/4 lb Fontina cheese, sliced thin
- 1/4 lb prosciutto, sliced thin
- 4 Roma tomatoes, sliced thin
- 4 large eggs
- 1/2 cup heavy cream
- 1/4 teaspoon ground black pepper
- 2 tablespoons grated Parmesan cheese
- 1/4 cup prepared pesto
Instructions
- Prepare Baking Dish: Spray a 1-1/2 quart baking dish with non-stick cooking spray to prevent sticking. Arrange the 1/2-inch thick French bread slices evenly on the bottom of the dish forming the base layer.
- Layer Fontina Cheese: Place half of the thinly sliced Fontina cheese slices evenly over the bread layer to add creamy richness.
- Add Prosciutto: Layer half of the thinly sliced prosciutto over the cheese, adding a savory and slightly salty flavor.
- Layer Tomatoes: Arrange all the thinly sliced Roma tomatoes on top of the prosciutto to add freshness and acidity.
- Add Pesto: Drizzle half of the prepared pesto evenly over the tomatoes to infuse herbal and garlicky notes.
- Repeat Cheese and Prosciutto Layers: Top the pesto with the remaining Fontina cheese slices followed by the remaining prosciutto slices to build more flavor and texture.
- Mix and Pour Egg Custard: In a small bowl, whisk together the eggs, heavy cream, and ground black pepper until smooth. Pour this egg mixture evenly over the casserole. Use a pancake turner to gently press down on the casserole to help the bread soak up the custard.
- Finish with Pesto and Parmesan: Drizzle the remaining pesto over the top of the casserole, then sprinkle the grated Parmesan cheese evenly to create a flavorful, golden crust when baked.
- Chill Before Baking: Cover the dish and refrigerate for several hours or overnight. This resting time allows flavors to meld and the bread to fully absorb the custard.
- Bake the Casserole: Preheat the oven to 350°F (175°C). Bake the casserole uncovered for 45 minutes or until it is cooked through and the top is golden brown. Let the casserole sit for five minutes before serving. Enjoy it hot or at room temperature.
Notes
- For best results, use fresh prosciutto and good-quality pesto.
- Letting the casserole chill overnight enhances the flavor and texture by allowing the custard to soak thoroughly.
- You can prepare this casserole the night before for a convenient make-ahead breakfast or brunch dish.
- Make sure to press down the egg mixture into the layers to ensure even soaking of the bread.
- Serve with a light salad or fresh fruit for a balanced meal.
