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12
Savory Fontina &
Prosciutto Bread Pudding
A great side dish, brunch dish, or even supper
when served with a green salad.
Makes 3 to 4 servings
cooking spray
1
⁄2 teaspoon extra virgin olive oil
1
⁄2 cup chopped onion
3 slices prosciutto, cut in slivers
1
⁄4 teaspoon Italian herbs or herbes de Provence
2 cups bread cubes (1/2-inch) from crusty French or Italian bread
1
⁄2 cup (2 ounces) shredded fontina cheese
1 tablespoon freshly grated Reggiano Parmigiano cheese
2 large eggs (can use egg substitute)
1 cup fat-free evaporated milk (can use half-and-half)
1
⁄4 teaspoon (or to taste) Tabasco
®
or other hot sauce
Lightly coat a 2
1
⁄2 cup ovenproof ceramic dish with cooking spray. Heat
olive oil in a 10-inch nonstick skillet over medium heat, and add chopped
onion and prosciutto to pan. Cook, stirring, over medium heat until onion is
translucent and prosciutto just begins to curl. Stir in herbs and let cool.
Place bread cubes in a medium bowl with cheeses. Stir to combine. Add
cooled onion mixture and combine; transfer to the prepared baking dish. In
the bowl, whisk the eggs until smooth. Add the evaporated milk and whisk
until blended. Add hot sauce and blend. Slowly pour over bread mixture.
Press mixture lightly with the back of a spoon and allow to rest for at least
1 hour before baking (can be prepared several hours ahead or the night
before). Lightly coat a sheet of aluminum foil with cooking spray and cover
dish loosely, sprayed side down.
Preheat toaster oven to 375°F. Place covered bread pudding in preheated
oven and bake for about 50 minutes. Uncover and bake for an additional
10 to 15 minutes. Let rest 10 minutes before serving.
Tabasco
®
is a registered trademark owned by McHenny Co.
Nutritional information per serving:
Calories 480 (28% from fat) • carb. 60g • pro. 26g • fat 15g
• sat. fat 7g • chol. 149mg • sod. 512mg • calc. 389mg • fiber 2g
Zesty Baked Carrots
A very good side dish with ham or pork.
Makes 3 to 4 servings
cooking spray or unsalted butter
8 ounces shredded carrots
2 tablespoons minced shallot
1
1
⁄2 tablespoons lowfat mayonnaise
1
1
⁄2 tablespoons sour cream
1 tablespoon prepared horseradish
1
⁄4 teaspoon kosher salt
pinch teaspoon freshly ground black pepper
1 slice good quality white or whole wheat bread,
processed into breadcrumbs
1 teaspoon unsalted butter, melted
Preheat toaster oven to 375°F. Lightly coat a shallow (about 1
1
⁄2 inches
deep) 2
1
⁄2-cup ovenproof ceramic dish with butter or cooking spray.
Blanch carrots for 1 minute in boiling water. Drain, let cool and squeeze dry.
Place in medium bowl with shallot, mayonnaise, sour cream, horseradish,
salt and pepper. Stir to combine. Place in prepared dish. Combine bread-
crumbs and melted butter. Sprinkle evenly over top of carrot mixture. Bake
covered loosely with foil for 25 to 30 minutes covered. Uncover and bake
for 10 minutes longer until breadcrumbs are browned and toasty. Serve hot.
Nutritional information per serving:
Calories 87 (37% from fat) • carb. 12g • pro. 2g • fat 4g
• sat. fat 1g • chol. 6mg • sod. 147mg • calc. 23mg • fiber 2g
RTO20 IB-5947 4/30/05 10:01 AM Page 14
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