Ingredients Weight Measure
Olive oil 1 oz. 2 Tbsp.
Garlic, minced 1 oz. 2 Tbsp.
Baby spinach, washed 32 oz.
Basil leaves 4 oz. 2 cups
Half-and-half 96 oz. 3 qts.
Eggs, beaten 30 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 2 cups
French bread, cut into 2" cubes 2-1/2 lbs.
Prosciutto ham, sliced paper thin 3 lbs.
Asiago cheese, grated l lb. 2 cups


  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 qt. half-and-half, eggs and TABASCO® Green Jalapeño Pepper Sauce. Blend well, cover and refrigerate until needed.
  3. Cover bottom of well-greased 2"-deep hotel pan 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; press bread cubes into egg mixture to saturate. Top with remaining cheese. Cover with plastic, then wrap in foil and refrigerate at least 3 hours before baking.
  5. Bake covered in preheated 350°F oven for 45 minutes. Uncover and continue baking for 25-30 minutes until egg mixture is firm.

Yield: 18-24 servings