Bristol House Bed & Breakfast

Bristol House Breakfast Casserole with Plum Sauce: Breakfast-Brunch

Servings: 8

Prep time:15 minutes

Ingredients:

• 

  1 loaf Portuguese sweet bread (can sub Hawaiian bread if not available)

• 

  1/2 lb Virginia Ham (sliced)

• 

  1 lb Sharp Provolone Cheese (sliced)

• 

  6 Eggs

• 

  2 cups Whole Milk

• 

  1 cup Half and Half

• 

  dash Salt

• 

  dash Pepper

• 

  1/2 teaspoon Nutmeg (freshly grated)

• 

  1 cup Parmesan Cheese (grated)

• 

  3 lb Plums (ripe)

• 

  1 Lemon (zested & juiced)

• 

  Bunch Thyme

• 

  1/2 cup Water

Step 1:

Casserole: 
Grease 13 x 9 deep baking pan with butter or nonstick spray
Layer sliced bread in bottom of pan in one layer
Top with 1/2 of ham and 1/2 of cheese
Repeat so that the cheese is the last layer on top

Step 2:

Mix together in blender: milk, half and half, salt, pepper and nutmeg
Pour over top of casserole (pressing down to ensure saturation) using all of liquid
Cover with non-stick aluminum foil and refrigerate overnight

Step 3:

Plum Sauce: 
In a large stock pot, combine whole plums (skins and pits), zest from one lemon, 1 tsp lemon juice, thyme sprigs (about 6-8) and water
Bring to boil. Boil for 10 minutes
Turn temperature down to simmer and simmer for 2 hours until thickened
Remove from heat
Refrigerate

Step 4:

Preheat oven to 350 degrees
Remove casserole and leave at room temperature for 30 minutes
Bake for 30 minutes




Step 5:

Reheat Plum Sauce over medium low heat
Remove foil, top with parmesan cheese and bake for an additional 15
Broil for an additional 3-5 minutes until top is golden brown
Let sit at room temperature for 10 minutes before cutting
Serves 8-10