Bristol House Breakfast Casserole with Plum Sauce

Tempo di cottura: 15 minutes
Porzioni: 8


  • 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

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

Bristol House Bed & Breakfast

Più info

  • Prezzo per notte $109 - $249
  • Recensioni (26) 4,9
  • Camere 4
  • Buoni Acquisto accettati

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