Goat Cheese and Prosciutto Savory Bread Pudding

A wonderful, savory bread pudding. I have subbed the mushrooms for roasted butternut squash and the chevre with whole milk ricotta with tasty results.

• Ready In: 1 hr
• Serves: 4
• Yields: 4

Ingredients

• 3  cups  bread, cubed
• 4  large eggs
• 1  egg yolk
• 1  cup heavy cream
• 1⁄2 cup  whole milk
• 6  ounces  chevre cheese, finely crumbled
• 3  ounces prosciutto, diced
• 1  teaspoon fresh thyme
• 2  shallots, minced
• 4  cremini mushrooms, sliced
• 1⁄4 cup pine nuts, toasted
•  fresh ground black pepper
• 1⁄4 cup parmesan cheese, freshly grated (or gruyere)

Directions

1. Toast bread cubes in 350 degree oven for 10 minutes or so, stirring halfway through. Leave oven on at 350.
2. In a bowl, mix together eggs, yolk, milk, and cream until thoroughly blended.
3. In another bowl, toss together bread cubes, prosciutto, shallot, mushrooms, pine nuts, thyme, and pepper.
4. Spray or lightly butter a 9x9 square baking pan and pour in the bread mixture, pat to distribute evenly. Crumble the chevre over all and mix in slightly with hands.
5. Pour egg mixture over bread cubes. Sprinkle with shredded cheese such as parmesan or gruyere, for a golden crust.
6. Bake in a 350 degree oven for 30-40 minutes, or it springs back when you poke it in the middle. Alternately, when a thermometer inserted into center reads above 145 degrees it is done.