Servings: 6
Ease of Preparation: Medium
This recipe is part of the One BIG Holiday Recipe
Ingredients:
- ½ loaf challah with crust, cut into ½-inch (1.25 cm) cubes (about 7 cups/1.5 L)
- 1 link fresh andouille sausage, crumbled
- 2 shallots, small dice
- 2 tablespoons (30 ml) minced garlic
- Pepper
- 4 tablespoons (60 ml) butter
- 2 tablespoons (30 ml) chopped fresh summer savoury
- 1½ cups (350 ml) chicken broth, warm or at room temperature
- 1 egg, beaten
- 6 slices prosciutto
- Oil, for the muffin tin
Special equipment:
6-cup muffin tin
Method:
Lay the cubed challah out on a tray to dry, at least 1 hour.
Preheat oven to 325 F (160 C).
Add the crumbled sausage to a skillet over medium heat and sizzle about 5 minutes, until rendered and brown.
Add the shallots and garlic to the sausage and sauté in the rendered fat for about 3-5 minutes or until the vegetables are soft. Season with pepper.
Add the butter and allow to melt, then remove from the heat.
Lightly oil a 6-cup muffin tin, then line each cup with a slice of prosciutto, forming a neat prosciutto cup.
Combine the bread cubes and sausage-vegetable mixture in a medium bowl.
Mix the savoury, chicken broth, and egg.
Add the broth-egg mixture to the bowl with the bread and veggies and stir until the mixture is well combined.
Scoop the mixture into the prosciutto lined muffin tin and bake for 30-40 minutes, until set and golden brown on top.
Serve warm.
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