Mustard & prosciutto savoury bread puddings

Cooking Appetiziers Mustard & prosciutto savoury bread puddings

Eggs and toast go from breakfast to dinner in this delicious, stylish dish with rich sour cream and Dijon sauce.

Lables: Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 180ºC. Spread both sides of the bread with butter. Divide bread among six 310ml (1 1/4-cup) capacity ramekins.
  2. Whisk the milk, sour cream, egg and mustard in a large jug until combined. Season with salt and pepper. Pour the egg mixture evenly among the ramekins. Top with prosciutto.
  3. Place the ramekins on a baking tray and bake for 15-20 minutes or until golden and just set. Serve with mixed salad leaves.

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18 slices crusty sourdough baguette
40g butter, at room temperature
250ml milk
125g sour cream
6 eggs, lightly whisked
3 tsp Dijon mustard
75g thinly sliced prosciutto, torn
Mixed salad leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Appetiziers
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