Ham and Swiss Bread Pudding

By tlshinnick

Ingredients

• Cooking spray
• 1 1/4 cups chopped green onions
• 3/4 cup chopped ham (about3 ounces)
• 2 garlic cloves -- chopped
• 7 Hawaiian bread rolls -- cut into 1 inch cubes
• 1 3/4 cups fat-free milk
• 3/4 cup egg substitute
• 2 tablespoons Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 1/2 cup shredded
• 3 ounces Swiss cheese -- divided

Preparation

Step 1

1. Heat a small nonstick skillet

coated with cooking spray over
medium-high heat. Add onions,
ham, and garlic; saute 5 minutes.
Remove from heat; cool.

2. Preheat oven to 350°.

3. Arrange bread cubes on a bak-
ing sheet. Bake at 350° for 15
minutes or until lightly browned,
turning occasionally.

4. Combine milk and next 5 in-
gredients (milk through nutmeg)
in a large bowl, stirring with a
whisk until well blended. Stir in
ham mixture. Add bread, tossing
gently to coat.

5. Arrange half of bread mixture
in an 8-inch square baking dish
coated with cooking spray.
Sprinkle with half of cheese; top
with remaining bread mixture.
Bake at 350° for 25 minutes.
Sprinkle with remaining cheese;

bake an additional 20 minutes or
until set

NOTES : Toasting gives the delicate bread a
firmer texture, so the milk and eggs
don't make it mushy. You can also
use toasted French bread cubes,
but the slight sweetness of the
Hawaiian bread brings out the salty
ham and nutty cheese flavors. Use
the remaining rolls to make mini
ham and cheese sandwiches.