Ham, Gruyere & Spinach Bread Pudding
High-quality smoked ham is worth the cost. It infuses the pudding with a smoky flavor that complements the spinach, peppers, rosemary and Gruyere.
Make Ahead Tip: Prepare the pudding through Step 3; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 4.
Active Time: 30 Minutes
Total Time: 1 Hour 45 Minutes
"This is truly delicious and is very colorful. It has a unique flavor for typical brunch dish. I'll try adding fresh baby bella mushrooms next time. I think this dish could very easily be 8+ servings and I may try cutting in half next time. Thanks for submitting- it's a keeper."- Czwhiz
38 people want to try | 40 have favorited
|4 largeegg whites|
|1 cupskim milk|
|2 tablespoonsDijon mustard|
|1/4 teaspoonfreshly ground pepper|
|1 teaspoonminced fresh rosemary|
|For Bread ~~amp Filling:|
|4 cupswhole-grain bread; crusts removed if desired, cut into 1-inch cubes (about 1/2 pou|
|5 cupschopped spinach; wilted (see Tip)|
|1/2 cupchopped jarred roasted red peppers|
|1 cupdiced ham steak; (5 ounces)|
|3/4 cupshredded Gruyere cheese|
Ham, Gruyere & Spinach Bread Pudding Preparation
Preheat oven to 375 degrees F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add mustard, pepper and rosemary: whisk to combine.
Toss bread, spinach, roasted red peppers and ham in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.
Tip: To wilt greens, rinse greens thoroughly in cool water. Transfer them to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave on high until wilted, 2 to 3 minutes. Squeeze out any excess moisture from the greens before adding them to the recipe.
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