Ham, Gruyère and Spinach Bread Pudding

By á-830

Ingredients

• CUSTARD:
• 4 large eggs whites
• 4 large eggs
• 1 cup skim milk
• SEASONINGS:
• 2 tbsp Dijon mustard
• 1/4 tsp ground pepper
• 1 tsp minced fresh rosemary
• BREAD & FILLING:
• 4 cups whole grain bread, crusts removed if desires, cut into 1 inch cubes
• 5 cups chopped spinach, wilted
• 1/2 cup chopped jarred roasted red peppers
• 1 cup diced ham steak
• TOPPING
• 3/4 cup shredded Gruyère cheese

Details

Servings 6

Preparation

Step 1

Preheat oven to 375 degrees. Coat an 11 by 7 glass baking dish or 2-quart casserole with cooking spray.

To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add mustard, pepper and rosemary; whisk to combine.

Toss bread, spinach, roasted red peppers and ham in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.

Bake until the custard has set, 40-45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15-20 minutes more. Transfer to a wire rack and cool for 15-20 minutes before serving.