Cuisinart TOB-50BCH TOB-50 Manual - Page 18

Savory Fontina & Prosciutto Bread Pudding Nutritional information per serving (based on 8 servings): Calories 480 (28% from fat) • carb. 60g • pro. 26g • fat 15g • sat. fat 7g • chol. 149mg • sod. 512mg • calc. 389mg • fiber 2g A great side dish, brunch dish, or even supper when served with a green salad. Makes 6 to 8 servings cooking spray 1 teaspoon extra virgin olive oil 1 cup chopped onion 6 slices prosciutto, cut into slivers ½ teaspoon Italian herbs or herbes de Provence 4 cups bread cubes (½-inch) from crusty French or Italian bread 1 cup (4 ounces) shredded fontina cheese 2 tablespoons freshly grated Reggiano Parmigiano cheese 4 large eggs (can use egg substitute) 2 cups fat-free evaporated milk (can use half-and-half) ½ teaspoon (or to taste) Tabasco® or other hot sauce Lightly coat an 8-cup (8-inch square, round or oval gratin) 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 on bake setting. Bake covered bread pudding for 50 to 55 minutes. Uncover and bake for an additional 15 minutes. Let rest 10 minutes before serving. Tomato-Potato Gratin A slight change from traditional potatoes au gratin, these are excellent served with grilled swordfish or steak. Makes 6 servings 1½ tablespoons extra virgin olive oil 2 medium onions, cut into thin slices (can use 3-mm slicing disc of Cuisinart® food processor) 1½ cups chopped plum tomatoes (3-4 tomatoes, cored and seeded) 3⁄4 teaspoon kosher salt 1 teaspoon fresh rosemary (½ teaspoon dried), chopped ½ teaspoon fresh thyme (¼ teaspoon dried), chopped ¼ teaspoon freshly ground black pepper 1⁄3 cup grated Parmesan or Asiago 1½ pounds baking potatoes, scrubbed, peeled if desired, cut into 1⁄8-inch slices (can use 3 or 4mm slicing disc of the Cuisinart® food processor) Place the rack in position B and preheat toaster oven to 400ºF on bake setting. Brush an 8 x 11-inch oval or 8 x 8-inch square baking dish with olive oil. In a 12-inch nonstick fry pan, heat the olive oil over moderately low heat. Add the onions and cook, stirring occasionally, until they are translucent, about 5 minutes. Remove from the heat and stir in the chopped plum tomatoes and 1⁄4 teaspoon of the salt. In a small bowl, combine the rosemary, thyme, remaining salt, pepper and cheese. Spread half the tomato/onion mixture in the prepared baking dish. Layer half the potato slices evenly on top. Sprinkle with half the herb and 16