Description
This Cheesy Prosciutto Breakfast Casserole is a savory, layered dish combining crusty French bread, creamy Fontina cheese, flavorful prosciutto, fresh Roma tomatoes, and aromatic pesto. Perfectly baked to a golden finish, it offers a rich and satisfying start to your day, ideal for brunch or a hearty breakfast with family and friends.
Ingredients
Scale
Base
- 6 slices French bread (1/2 inch thick)
Cheese and Meat
- 1/4 lb Fontina cheese (sliced thin)
- 1/4 lb prosciutto (sliced thin)
- 2 Tbsp grated Parmesan cheese
Vegetables and Herbs
- 4 Roma tomatoes (sliced thin)
- 1/4 cup prepared pesto
Egg Mixture
- 4 large eggs
- 1/2 cup heavy cream
- 1/4 tsp ground black pepper
Instructions
- Prepare the Baking Dish: Spray a 1-1/2 quart baking dish with non-stick cooking spray to prevent sticking. Then arrange the French bread slices evenly across the bottom to form a base layer.
- Layer Cheese: Place half of the thinly sliced Fontina cheese over the bread, ensuring even coverage for a creamy texture.
- Add Prosciutto: Layer half of the prosciutto slices on top of the cheese, distributing them evenly to impart a savory flavor.
- Tomato Layer: Arrange all the sliced Roma tomatoes over the prosciutto, adding freshness and moisture to the casserole.
- Drizzle Pesto: Evenly drizzle half of the prepared pesto over the tomatoes to infuse an herby, aromatic element.
- Repeat Layers: Top the tomatoes and pesto with the remaining Fontina cheese slices followed by the remaining prosciutto slices, building extra flavor layers.
- Egg Mixture: In a small bowl, whisk together the eggs, heavy cream, and ground black pepper until smooth. Pour this mixture evenly over the casserole. Use a pancake turner or spatula to gently press down on the casserole, helping the bread absorb the egg mixture thoroughly.
- Top Seasoning: Drizzle the remaining pesto over the egg mixture and sprinkle the grated Parmesan cheese evenly over the top to add a flavorful crust after baking.
- Chill: Cover the casserole and refrigerate for several hours or overnight to allow the flavors to meld and the bread to soak up the custard.
- Bake: Preheat your oven to 350°F (175°C). Remove the cover and bake the casserole uncovered for 45 minutes, or until the top is golden brown and the dish is cooked through. Allow the casserole to rest for five minutes before serving hot or at room temperature.
Notes
- Use a 1-1/2 quart baking dish for the perfect casserole thickness and baking consistency.
- Preparing the casserole the night before enhances flavor as ingredients meld together.
- Ensure to press down the egg mixture into the bread for a moist and cohesive texture.
- If French bread is not available, a similar crusty bread loaf cut to thickness will work.
- This casserole can be served warm or at room temperature, making it great for make-ahead brunches.
