Cuisinart TOB-50 - Manual (Page 18)

Savory Fontina &
Prosciutto Bread Pudding
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.
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
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
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