Ham, Gruyere & Spinach Bread Pudding

Make Ahead Tip: Prepare the pudding through Step 3; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step

Ham, Gruyere & Spinach Bread Pudding

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  • Prep Time


  • Total Time


  • Servings



  • For Custard:

  • 4

    large egg whites

  • 4

    large eggs

  • 1

    cup skim milk

  • For Seasonings:

  • 2

    tablespoons Dijon mustard

  • ¼

    teaspoon freshly ground pepper

  • 1

    teaspoon minced fresh rosemary

  • For Bread & filling:

  • 4

    cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about ½ pound, 4-6 slices)

  • 5

    cups chopped spinach, wilted (see Tip)

  • ½

    cup chopped jarred roasted red peppers

  • 1

    cup diced ham steak (5 ounces)

  • For Topping:

  • ¾

    cup shredded gruyere cheese


Preheat oven to 375 degrees F. Coat an 11-by-7-inch glass baking dish or a 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 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.


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