Ham, Fontina and Spinach Bread Pudding. Made this week also. DH loves it.
I like to use Italian Fontina, but it's hard to find here, I used Swedish Fontina this time and it was really good.
* Exported for MasterCook 4 by Living Cookbook *
Ham, Fontina & Spinach Bread Pudding
Recipe By : Gourmet December 1999
Serving Size : 6 Preparation Time: 0:00
Categories : *Favorite Ham
Main Dish
Amount Measure Ingredient -- Preparation Method
1 large baguette (about 3/4 lb)
1/4 cup (1/2 stick)unsalted butter, melted
2 onions, chopped
2 Tbs olive oil
1 lb cooked ham, cut into 1/2-inch cubes
4 large eggs
1 quart whole milk
1 tsp salt
1/4 tsp freshly grated nutmeg
6 cups spinach leaves (about 1 bunch), coarsely chopped
3/4 lb Fontina cheese, grated
1. Preheat broiler.
2. 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.
3. Preheat oven to 350°F.
4. Sauté onions in oil in a 12-inch nonstick skillet over moderately high
heat, stirring occasionally, until golden. Add ham and sauté, stirring
occasionally, until ham is lightly browned.
5. 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.
6. 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 and 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.
Cooking Tip: 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.
Recipe Source: Gourmet December 1999
- - - - - - - - - - - - - - - - - -http://www.epicurious.com/recipes/food/views/Ham-Fontina-and-Spinach-Bread-Pudding-102734
I like to use Italian Fontina, but it's hard to find here, I used Swedish Fontina this time and it was really good.
* Exported for MasterCook 4 by Living Cookbook *
Ham, Fontina & Spinach Bread Pudding
Recipe By : Gourmet December 1999
Serving Size : 6 Preparation Time: 0:00
Categories : *Favorite Ham
Main Dish
Amount Measure Ingredient -- Preparation Method
1 large baguette (about 3/4 lb)
1/4 cup (1/2 stick)unsalted butter, melted
2 onions, chopped
2 Tbs olive oil
1 lb cooked ham, cut into 1/2-inch cubes
4 large eggs
1 quart whole milk
1 tsp salt
1/4 tsp freshly grated nutmeg
6 cups spinach leaves (about 1 bunch), coarsely chopped
3/4 lb Fontina cheese, grated
1. Preheat broiler.
2. 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.
3. Preheat oven to 350°F.
4. Sauté onions in oil in a 12-inch nonstick skillet over moderately high
heat, stirring occasionally, until golden. Add ham and sauté, stirring
occasionally, until ham is lightly browned.
5. 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.
6. 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 and 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.
Cooking Tip: 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.
Recipe Source: Gourmet December 1999
- - - - - - - - - - - - - - - - - -http://www.epicurious.com/recipes/food/views/Ham-Fontina-and-Spinach-Bread-Pudding-102734
