1. Preheat oven to 325?F. Butter a 13x9x2 casserole dish. Heat the butter in a medium skillet over medium heat. mCook leeks, covered, until softened, about 5 minutes. Season with salt and pepper, and transfer to a small bowl.
2. Whisk together eggs and milk. Whisk in 1 teaspoon salt and 1/4teaspoon pepper. Set batter aside.
3. Layer bread and ham shingle-style in the buttered dish, scattering leeks, thyme, and cheeses on top. Pour batter over top; press down gently so bread absorbs liquid.
4. Bake until puffed and golden brown (tent with foil if edges brown too much before center is set), about 1 hour.
You can assemble most of this dish up to one day ahead and refrigerate, covered: add the batter and bake.
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|Serving Size: 1 Serving (391g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 448 (66%)|
|Amt Per Serving||% DV|
|Total Fat 49.8g||66 %|
|Saturated Fat 23.3g||117 %|
|Monounsaturated Fat 16.9g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 957.1mg||294 %|
|Sodium 4676.1mg||161 %|
|Potassium 550.8mg||14 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 6.9g|
|Protein 50.5g||72 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 681
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