richard-in-cincy
Well-known member
I made this up this morning and it was very tasty, sort of a savory stuffed French toast casserole...
1 cup minced ham
1/4 cup minced onion
1 cup sliced fresh mushrooms
1 clove garlic, minced fine
8-10 slices caraway-seeded rye bread
3 eggs
1 cup whole milk
2 tbls. dijon mustard
8 oz. shredded swiss cheese
2 tsp. marjoram
1 tsp. paprika
Butter
Saute the ham, mushrooms, onion, and garlic with a little olive oil until onion just begins to brown. Remove from heat.
Beat eggs, mustard, and milk with salt and pepper to taste. Butter casserole (I used a medium-sized oval ceramic dish) heavily and line the bottom with a layer of bread, cut to fit in all the corners. Spread ham filling. Dust with marjoram and paprika. Spread half the cheese over the ham. Dip the remaining bread slices in the milk for a few seconds, stack together and let sit for a few minutes to soak in.
Arrange the bread in a single layer over the filling, cutting to fit all corners and junctures. Press down lightly so there are no corners sticking up. Pour the remaining custard evenly over the top of the pudding.
Bake at 350F. for 35 minutes. Remove from oven and sprinkle the remaining cheese evenly over the top. Return to the oven, increase the temperature to 400F, and bake until the pudding puffs up and the cheese browns nicely, about 10 more minutes.
1 cup minced ham
1/4 cup minced onion
1 cup sliced fresh mushrooms
1 clove garlic, minced fine
8-10 slices caraway-seeded rye bread
3 eggs
1 cup whole milk
2 tbls. dijon mustard
8 oz. shredded swiss cheese
2 tsp. marjoram
1 tsp. paprika
Butter
Saute the ham, mushrooms, onion, and garlic with a little olive oil until onion just begins to brown. Remove from heat.
Beat eggs, mustard, and milk with salt and pepper to taste. Butter casserole (I used a medium-sized oval ceramic dish) heavily and line the bottom with a layer of bread, cut to fit in all the corners. Spread ham filling. Dust with marjoram and paprika. Spread half the cheese over the ham. Dip the remaining bread slices in the milk for a few seconds, stack together and let sit for a few minutes to soak in.
Arrange the bread in a single layer over the filling, cutting to fit all corners and junctures. Press down lightly so there are no corners sticking up. Pour the remaining custard evenly over the top of the pudding.
Bake at 350F. for 35 minutes. Remove from oven and sprinkle the remaining cheese evenly over the top. Return to the oven, increase the temperature to 400F, and bake until the pudding puffs up and the cheese browns nicely, about 10 more minutes.