Cheese Bread Pudding (mf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Eggs | French | Casserole-m, Cheese-md, Oven-md, Pork/ham-md | 4 | Servings |
INGREDIENTS
| 1 | Loaf french or italian bread | |
| 8 inch long cut into | ||
| 1/2-inch thick slices | ||
| 1 | c | Milk |
| 2 | c | Tomato sauce |
| 1/2 | lb | Fontina or mozzarella |
| cheese up to 1 grated | ||
| or | ||
| sliced | ||
| 4 | oz | Smoked black forest ham |
| torn in strips | ||
| 4 | Eggs, lightly beaten | |
| 1/4 | c | Freshly grated parmesan |
| cheese | ||
| 2 | T | Butter, cut into pieces |
| Salt and freshly ground | ||
| black pepper | ||
| 2 1/2 | art shallow casserole with a layer of bread soaked, art shallow casserole with a layer of bread soaked bread. Top |
INSTRUCTIONS
Preheat the oven to 350 degrees. Soak the bread in the milk for 15 minutes. Line the bottom of a 2 to with a layer of tomato sauce and mozzarella and some strips of ham. Continue layering, finishing last layer with bread topped with tomato sauce. Beat the eggs with Parmesan and pour the mixture over the bread. With a fork, pierce through layers until egg mixture is absorbed by bread. Dot the top with butter and bake for 45 minutes or until top if browned and puffed. While this is baking make a nice vegetable salad to accompany this dish. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer <4paws@netrax.net> by TVFN Website on May 11, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6683 Posted to MC-Recipe Digest V1 #607 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 576
Calories From Fat: 335
Total Fat: 38.1g
Cholesterol: 286.5mg
Sodium: 2211mg
Potassium: 678.4mg
Carbohydrates: 13.7g
Fiber: 1.9g
Sugar: 9.3g
Protein: 45.1g