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Casserole: Breakfast Bread Pudding

Source of Recipe

Susan Goss


List of Ingredients

1 1/2 lb. loaf Farmhouse Bread, crusts trimmed
1/3 lb. ham, shaved
4 C cheddar cheese, shredded
1/2 C chopped chives
1/2 C fresh basil, chopped
8 large eggs
4 C whole milk
2 T grainy style mustard
1 T kosher salt, or to taste
2 tsp. black pepper, or to taste



Recipe

Butter or spray a 9" x 11" casserole.

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 ham. Cover with half the cheese ad 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 ham, cheese and herbs over bread.

In a mixing bowl, 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 325° 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.

YIELD: 8 Servings