Easy Sourdough Prosciutto Benedict Bake

Spring is the ultimate brunching season and this Sourdough Prosciutto Benedict Bake will be the best brunch recipe you ever make! It is hearty, soft, cheesy and absolutely to die for.

If you ask me, brunch is the best meal of the day. It is kind of that meal where anything goes! It can be sweet, savoury, light and fruit or packed full of meat. With so many options to choose from it can be hard to decide what to serve when hosting a brunch. Well, your decision making is over, because this Sourdough Prosciutto Benedict Bake is absolutely what you need to be making!!

This breakfast bake is extremely easy to make but looks fancy. You start with a loaf of sourdough bread and cut that into cubes. It can be homemade or bought. Then, the bread cubes get coated in a savoury egg and milk mixture. Spread the bread cubes into a baking dish and layer them with shredded cheese and salt prosciutto. Once that’s prepared all you have to do is bake it until golden and serve with a silky homemade hollandaise sauce.

I love this recipe because it gives you those same flavours in eggs Benedict that everyone loves, but is so much easier to make, especially when serving a crowd. You can swap out the cheese for almost any kind you like and sub the prosciutto with your favorite meat. This bake can be made ahead of time and also makes delicious leftovers making it the perfect holiday dish!

Tips for Making Perfect Sourdough Prosciutto Benedict Bake

1. This may seem strange, but using bread that isn’t super fresh is best for this recipe. Using bread that is slight stale, helps ensure your bread doesn’t go soggy. I like to use a loaf of bread that was baked 4-5 days prior.
2. When slicing the bread, you want nice bite sized chunks. This makes it easiest to eat, and also allows a ton of little creases for the cheese to sink into.
3. For baking this Benedict Bake you want it to be nice and golden on top, and also ensure that the egg mixture has cooked through. If you can gently touch a few spots of the bread in the centre and feel that they are still quite soft or wet, bake it a bit longer.
4. At the time of serving, be sure to keep the hollandaise sauce nice and warm. As it cools it with thicken and not give you that lovely silky pour consistency.

Sourdough Prosciutto Benedict Bake Ingredients

Sourdough Bread– As mentioned above this can be a loaf of homemade sourdough ot bought sourdough from a bakery.

Eggs– This helps hold it all together and give you that French toast kind of texture.

Milk– You can use 2% or whole milk. Whichever you prefer.

Cheese– I like a combination of aged white cheddar and old cheddar but you can use gruyere, Swiss, or almost any cheese you like.

Prosciutto– This adds a delicious saltiness and also goes crispy on top which is delicious. You can sub with ham or pre cooked bacon.

Rosemary– You can use fresh or dried.

Garlic Powder– Not garlic salt, granulated garlic.

Hollandaise Sauce– You can follow my 5 minute recipe in the recipe card or use hollandaise sauce packets from the store.

The Steps

1. Preheat your oven to 375F and grease a 9×13 baking dish.
2. Start by slicing the bread into roughly 2 inch size cubes and place in a large bowl.
3. Next, whisk together the milk, eggs, salt, pepper, and spices in a medium sized bowl.
4. Take the egg mixture and pour it over the bread cubes. Gently toss it all together with a large spoon to get all of the bread coated.
5. Then, lay about 2/3 of the bread into the baking dish. Tuck half of the slices of prosciutto or ham throughout the bread. You can cut your meat into smaller pieces or keep it larger.
6. Sprinkle half of the shredded cheese over top, then layer over the remaining bread, and pour any of the excess egg mixture over top.
7. Finish it off by tucking the remaining pieces of prosciutto or ham throughout and sprinkling over the remaining cheese.
8. Bake the dish in the preheated oven for about 35-40 minutes or until golden brown on top and set in the center.
9. While it bakes, make the hollandaise. Start by adding the egg yolks, lemon juice, dijon mustard and salt to a blender or jar with a hand blender. Blend this mixture for a few seconds until combined.
10. Then, with the blender running, slowly pour the hot melted butter into continue to blend until you have a nice smooth sauce. Keep warm until serving.
11. Allow the Benedict Bake to cool for a few minutes before slicing and serving with the fresh hollandaise sauce on top and a garnish of green onion. Enjoy!

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more tasty brunch recipes to try?

https://cmbarndominium.com/how-to-make-homemade-venison-mcgriddles/

https://cmbarndominium.com/easy-hearty-venison-shakshuka/

https://cmbarndominium.com/easy-apple-cream-cheese-sourdough-french-toast-bake/

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