1. Preheat the oven to 375°F.   
  2. Place bread cubes in a large bowl and pour ½ cup melted Kerrygold Sundried Tomato and Basil Butter Blend over cubes. Toss to coat.  
  3. Arrange bread cubes on a large sheet pan in a single layer. Bake for 15 minutes or until toasted, stirring once. Remove toasted bread cubes from the oven and let cool. Turn the oven down to 350°F. 
  4. Place the prosciutto in a large pan and cook until crispy. Remove from pan and set aside. 
  5. Add the Kerrygold Salted Butter to the same pan and heat until melted. Stir in shallots and cook until soft.  
  6. Add the kale, sun dried tomatoes, and one cup of chicken broth, and cook until the kale is wilted. Stir in the salt and pepper. 
  7. Place the bread cubes in a large bowl and pour the kale and sundried tomato mixture over the top. Add the prosciutto and stir to combine. Pour the remaining 1 cup chicken broth over the top and stir to combine.  
  8. Place bread cube mixture in a 3-quart baking dish and drizzle with remaining melted Kerrygold Sundried Tomato & Basil Butter Blend. 
  9. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 30 minutes. Remove from oven and serve immediately. 

Recipe by Garnish with Lemon.