Slice bread into long slices, about 1/3" thick.
You should have 6 or 7 slices.
Arrange 3 of the slices in one layer in the buttered pan.
Top with half the corned beef.
Cover with half the cheese, onions and half the herbs.
Arrange 3 more slices of bread over this (it doesn't matter of the bread doesn't fit snugly, although you can use the extra slice to fill in any gaps).
Arrange remaining gruyere, cheese and herbs over bread.
In a mixing bow
Whisk eggs until combined.
Add milk, mustard, salt and pepper and whisk until light and frothy.
Pour egg mixture evenly over bread, using the entire mixture.
Cover with plastic wrap and refrigerate overnight.
When ready to bake, pre-heat oven to 350? F.
Bake the pudding on the bottom rack in the pre-heated oven for 1 1/2 hours until puffed and browned.
Let pudding rest for 15 minutes before cutting into squares.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (238g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 349 (46%)|
|Amt Per Serving||% DV|
|Total Fat 38.8g||52 %|
|Saturated Fat 13.5g||67 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 455mg||140 %|
|Sodium 1213.4mg||42 %|
|Potassium 449mg||12 %|
|Total Carbohydrate 67.3g||20 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 64.3g|
|Protein 36.6g||52 %|
Powered by: USDA Nutrition Database
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: 762
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