Description
This Cheesy Prosciutto Breakfast Casserole is a savory, layered breakfast dish featuring French bread, Fontina cheese, prosciutto, fresh tomatoes, and pesto, all baked to golden perfection. Ideal for family mornings or brunch gatherings, this casserole combines rich flavors and creamy textures for a delicious and satisfying meal.
Ingredients
Scale
Base
- 6 inch 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
Produce
- 4 Roma tomatoes (sliced thin)
Other
- 1/4 cup prepared pesto
- 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 ensure the casserole doesn’t stick during baking. Layer the 1/2-inch thick French bread slices evenly across the bottom of the dish.
- First cheese layer: Place half of the thinly sliced Fontina cheese evenly over the bread slices, creating a rich, creamy base.
- First prosciutto layer: Arrange half of the thinly sliced prosciutto on top of the Fontina cheese layer to add savory, salty flavors.
- Tomato layer: Distribute all the sliced Roma tomatoes over the prosciutto, adding freshness and slight acidity.
- Pesto drizzle: Evenly drizzle half of the prepared pesto over the tomato layer to infuse the casserole with aromatic basil flavor.
- Second cheese and prosciutto layers: Top the pesto with the remaining Fontina cheese slices followed by the remaining prosciutto slices, building layers of flavor and texture.
- Egg mixture preparation: In a small bowl, whisk together the eggs, heavy cream, and ground black pepper until well combined. Pour this mixture evenly over the casserole layers. Use a pancake turner or spatula to gently press down on the casserole, helping the bread absorb the egg mixture for a cohesive bake.
- Finish toppings: Drizzle the remaining pesto evenly over the top of the casserole and sprinkle the grated Parmesan cheese all over for a flavorful crust.
- Chill: Cover the baking dish with plastic wrap or foil and refrigerate for several hours or preferably overnight. This allows the flavors to meld and the bread to soak up the custard mixture.
- Bake: Preheat the 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 casserole is cooked through and set.
- Rest and serve: Let the casserole sit for five minutes after baking to set further. Serve warm or at room temperature for a delicious breakfast or brunch dish.
Notes
- Allowing the casserole to rest overnight helps improve flavor and texture by soaking the bread thoroughly with the egg mixture.
- You can substitute Fontina with other mild melting cheeses like mozzarella or Gruyere if preferred.
- Use fresh pesto for best flavor, or store-bought pesto works fine as a convenient alternative.
- To make it easier to serve, use a sturdy spatula to cut and lift portions out after baking.
- This recipe can be prepared the night before and baked fresh in the morning for easy entertaining.
