“Why, sometimes I’ve believed as many as six impossible things before breakfast.” Lewis Carroll
Every savvy hostess needs an overnight egg casserole dish that she can stick in the oven and have ready to serve a breakfast crowd with no hands on time. This make-ahead savory casserole has it all: salty hit from the prosciutto enveloped in a puffed up cheesy bread base, nice colors and tons of healthy kale with aromatic rosemary and shallots for spicing it up just right. I made it a month ahead, froze it, thawed it overnight in the refrigerator then baked it to golden perfection in 45 minutes. Easy clean up and the dish just needed a side salad to make it a complete meal. Ours was served with a simple fresh tomato and basil side salad.
Cheesy Kale Prosciutto Breakfast Bread Pudding
1 loaf of French bread broken up in chunks
butter to grease pan
4 c kale, torn
2 shallots, chopped
1 T olive oil
4 oz of prosciutto
2 c milk
2 t Dijon mustard
1 t dried rosemary
2 c grated white cheese( I used a mixture of aged Gouda and Asiago)
1/4 t black pepper
pinch of red pepper flakes
Butter a 11 X 14″ pan. Spread the bread across. In a sauté pan heat the oil and cook the shallots and kale. Let cool to room temperature. Add the kale, shallots and prosciutto to the bread and toss with your hands to distribute evenly. Whisk the eggs, milk, salt, pepper, red pepper, mustard and rosemary together. Pour over the brea misture, using a spatula to press down and ensure the liquid is soaked up evenly by the bread. Sprinkle the cheese across the top. At this point the bread pudding can be frozen and baked at a later date. Or it can be left overnight in the refrigerator. To bake, preheat oven to 350 F. Bake in the middle rack for 40 minutes until bubbly.