Ham, Fontina and Spinach Bread Pudding
Source of Recipe
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List of Ingredients
1 large baguette (about 3/4 lb)
1/2 stick unsalted butter, melted
2 onions, chopped
2 tablespoons olive oil
1 lb cooked ham, cut into 1/2-inch cubes
4 large eggs
1 quart whole milk
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
6 cups spinach leaves (about 1 bunch), coarsely chopped
3/4 lb Fontina cheese, grated Recipe
Preheat broiler.
Diagonally cut baguette crosswise into 3/4-inch-thick slices and brush
both sides with butter. Toast on a baking sheet under broiler 3 inches
from heat until golden, about 30 seconds on each side. Preheat oven to
350F.
Saute onions in oil in a 12-inch nonstick skillet over moderately high
heat, stirring occasionally, until golden.
Add ham and saute, stirring occasionally, until ham is lightly browned.
Whisk eggs in a large bowl and whisk in milk, salt, nutmeg, and pepper
to taste. Add toasted bread and toss gently. Transfer bread as
saturated to a shallow 3-quart casserole, slightly overlapping slices. Add any
remaining egg mixture.
Tuck spinach and ham between slices, reserving a little ham to sprinkle
over top. Sprinkle cheese over pudding, lifting slices with a spatula
to allow some to fall between them. Sprinkle reserved ham over pudding*.
Bake in middle of oven 45 minutes to 1 hour, or until puffed and edges
of bread are golden and custard is set in middle.
Cooks' note:
•Bread pudding can be assembled 1 day ahead and chilled, covered.
Increase baking time to 1 hour and 10 minutes if bread pudding is cold when
put in oven, and cover top with foil after 45 minutes to prevent
overbrowning.
Source: Gourmet Magazine
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