Prosciutto Lemon Egg Bread

This was delicious!  We enjoyed it for dinner, but it would be perfect for breakfast, brunch, or even as an appetizer, cut into smaller slices.  And if you want to save some pennies, I think thinly sliced black forest ham would work in place of the prosciutto.

• 1 baguette (15 inches long)

• 5 large eggs

• 1 teaspoon finely grated lemon zest

• 3 tablespoons whole milk

• 1/4 cup roughly chopped flat-leaf parsley leaves (I used several shakes of the dried stuff)

• 1/2 cup grated Parmesan cheese

• Coarse salt and freshly ground pepper

• 4 slices thinly sliced prosciutto (I think thinly sliced black-forest ham or something similar could also work)

Preheat oven to 350 degrees. Slice 1/4-inch off the top of the bread, and hollow out bottom, discarding the crumb (soft interior) of the loaf. Cut top into 1-inch pieces, and set aside.

In a medium bowl, whisk together eggs, zest, milk, parsley, and Parmesan. Season lightly with salt and pepper. Stir in 1/2 cup bread pieces.

Place hollowed-out bread on a parchment-lined baking sheet (I didn't use parchment paper). Press prosciutto slices along inside of bread to cover. Slowly pour egg mixture to the brim. Bake until eggs are puffed up and cooked through, 30 to 33 minutes.

Slice into 2-inch pieces. Serve immediately.