Best Ham Spinach And Gruyere Bread Pudding Recipes

Ham, Fontina, and Spinach Bread Pudding image

Yield Makes 6 servings

Number Of Ingredients 11

1 large baguette (about 3/4 pound)
1/2 stick unsalted butter, melted
2 onions, chopped
2 tablespoons olive oil
1 pound cooked ham, cut into 1/2-inch cubes
4 large eggs
1 quart whole milk
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
6 cups spinach leaves (about 1 bunch), coarsely chopped
3/4 pound Fontina cheese, grated

Steps:

Preheat broiler.
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.
Preheat oven to 350°F.
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.
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.
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.

Ham and Gruyere Bread Pudding image

Provided by iewe7726

Categories Breakfast

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 large egg whites
4 large eggs
1 cup milk
2 tablespoons Dijon mustard
1/4 teaspoon fresh ground pepper
1 teaspoon fresh rosemary, minced
4 cups bread, cut into 1-inch cubes
5 cups spinach, chopped and wilted
1/2 cup roasted red pepper, chopped
1 cup ham, diced
3/4 cup gruyere cheese, shredded

Steps:

Preheat oven to 375 degrees F. Coat 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, about 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.

Nutrition Facts : Calories 375.2, Fat 17.4, SaturatedFat 7.7, Cholesterol 260.5, Sodium 1345, Carbohydrate 24, Fiber 2.2, Sugar 2.6, Protein 29.9

HAM, SPINACH AND GRUYERE BREAD PUDDING image

Categories Side

Yield 10

Number Of Ingredients 12

¼ cup butter
2 leeks, thinly sliced (pale green parts only)
1 (6-ounce) package fresh baby spinach
1 (18-ounce) loaf challah bread, cut into small cubes
2 cups chopped cooked ham
2 cups shredded Gruyere cheese
1 (5-ounce) package shredded Parmesan cheese
2 tablespoons minced fresh thyme
5 large eggs
2 cups heavy whipping cream
½ cup whole milk
¼ cup Dijon mustard

Steps:

In large skillet, melt butter over medium heat. Add leeks and cook 3 to 4 minutes. Add spinach and cook another 2 to 3 minutes, or until spinach is wilted. Remove from heat and set aside. Spread half of bread cubes evenly over bottom of greased 13-by-9-inch casserole dish. Top evenly with half of ham. Spread half of spinach mixture over ham. In medium bowl, combine cheeses and thyme. Sprinkle half of this mixture over spinach. In another medium bowl, whisk together eggs, cream, milk and mustard. Pour half of egg mixture evenly over casserole. Repeat layers, beginning with bread and ending with egg mixture. Cover and refrigerate overnight. When ready to bake, let sit out 30 minutes. Bake at 375 degrees, uncovered, for 45 to 60 minutes.