Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive

  2. 2 tablespoons 30ml Minced garlic

  3. 2 lbs 908g / 32oz Baby spinach - washed

  4. 2 cups 80g / 2.8oz Basil leaves

  5. 2 cups

  6. 3 Half-and-half

  7. 30 Eggs - beaten

  8. 2 cups 474ml Tabasco brand Green Pepper Sauce

  9. 2 1/2 lbs 1135g / 40oz French bread - cut 2" cubes

  10. 3 lbs 1362g / 48oz Prosciutto ham - sliced paper thin

  11. 2 cups 292g / 10oz Grated Asiago cheese

Instructions Jump to Ingredients ↑

  1. In a large skillet heat olive oil. Add garlic and cook until pale brown, then add spinach and basil and cook until just wilted. Let cool.

  2. Transfer spinach mixture to a blender or food processor, add 1 quart half-and-half, eggs and Tabasco brand Green Pepper Sauce. Blend well, cover and refrigerate until needed.

  3. In well-greased 2-inch deep hotel pan, cover the bottom with half of the bread cubes, then layer with prosciutto and 1 cup of cheese. Cover with remaining bread cubes.

  4. Remove egg mixture from refrigerator, stir very well and pour evenly over the bread mixture; top with remaining cheese. Press bread cubes into egg mixture to saturate. Cover with plastic, then wrap in foil and refrigerate at least 3 hours before baking.

  5. Bake covered in preheated 350 degree oven for 45 minutes. Uncover and continue baking for 25 to 30 minutes until egg mixture is firm.

  6. This recipe yields 18 to 24 servings.


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