Recipe(tried): Ham, Spinach and Gruyere Bread Pudding

Hello Everyone!

For my first posting of 2010, I am going to share with you a most savory bread pudding. I found this in Paula Deen's Christmas magazine and it is incredible! Instead of Gruyere, I used sharp cheddar cheese and I used 3 minced garlic when sauteeing the onions.

I served it for dinner with blueberry muffins but I would say this is great for breakfast, brunch, a ladies' luncheon, Bunko, or a shower. I have some leftover and I am going to re-heat it and cut it into little squares, skewer each with a toothpick and bring as an appetizer to a party. They are amazing!

Enjoy!

Gina

HAM, SPINACH AND GRUYERE BREAD PUDDING
Source: Paula Deen's Christmas Magazine 2009
Makes 8-10 servings

1/4 cup butter
2 leeks, thinly sliced (pale green parts only)
1 (6 oz) package fresh baby spinach
1 (18 oz) loaf challah bread, cut into 1 inch cubes
2 cups chopped cooked ham
2 cups shredded Gruyere cheese
1 (5 oz) package shredded Parmesan cheese
2 TB minced fresh thyme
5 large eggs
2 cups heavy (whipping) cream
1/2 cup whole milk
1/4 cup Dijon mustard

In a large skillet, melt butter over medium heat. Add leeks, and cook for 3 to 4 minutes, or until leeks are tender.

Add spinach, and cook for 2 to 3 minutes, or until spinach is wilted. Remove from heat, and set aside.

Spray a 13x9-inch baking dish with nonstick cooking spray. Spread half of bread cubes evenly over bottom of prepared baking dish. Top evenly with half of ham. Spread half of spinach mixture evenly over ham.

In a medium bowl, combine Gruyere, Parmesan and thyme . Sprinkle half of cheese mixture evenly over spinach mixture.

In a medium bowl, whisk together eggs, cream, milk, and mustard. Pour half of egg mixture evenly over spinach mixture. Repeat layers, beginning with bread and ending with egg mixture. Let stand for 30 minutes, pressing bread down lightly with the back of a wooden spoon.

Preheat oven to 375 degrees F.

Bake for 45 minutes to 1 hour, or until center is set and top is golden brown. Let stand for 10 minutes before serving.