- 8
Ingredients
- 12 ounce loaf of Italian bread (soft crust)
- 3/4 pound deli turkey, sliced about 1/8 inch thick
- 3/4 pound deli smoked ham, sliced about 1/8 thick
- 10 ounces swiss cheese, grated
- 10 eggs
- 4 cups whole milk
- 3 Tablespoons Dijon mustard
- 1/2 teaspoon mustard powder
- 1 Tablespoon sugar
- salt to taste and generous grinds of black pepper
- powdered sugar for sprinkling
- strawberry jam for serving
Preparation
Step 1
Cut the bread into rough, bite-sized cubes and spread out on a baking sheet or tray. Leave to dry for a few hours (but not until crisp or hard).
Spray a 13 by 9 inch backing dish thoroughly with cooking spray.
Cut the turkey and ham into small pieces, then shuffle them through your fingers to separate them into a large bowl. Add the bread cubes and the cheese and toss to combine. Spread the bread mixture evenly in the prepared baking dish.
Mix the eggs, milk, Dijon mustard, mustard powder, sugar, salt and pepper together in a large bowl and whisk thoroughly, or blend until smooth in a blender. Pour the milk mixture over the bread cubes slowly, making sure it is evenly covering the bread cubes. Push them down under the liquid if needed. Cover the dish with foil and refrigerate 8 hours or overnight.
When ready to cook, preheat the oven to 400°. Take the dish out of the fridge to take the chill off while the oven is heating. Cook the bread pudding, covered, for 50 minutes to an hour until it is set and puffed up.
As soon as you remove the casserole from the oven, sprinkle a generous layer of powdered sugar through a sieve evenly over the top of the casserole. Serve warm with strawberry jam to spoon over each serving.