Ham And Gruyere Bread Pudding Food

HAM-AND-CHEESE BRIOCHE PUDDING

Steps:

• Heat oven to 375 degrees. Butter an 11-by-11-inch baking dish. Fill dish with brioche cubes and set aside.
• In a large bowl, beat eggs well. Whisk in half-and-half, salt, pepper, nutmeg, cayenne and scallions. Pour mixture over cubes in baking dish.
• Sprinkle ham and cheese on top of mixture, and press down to make sure everything is submerged. Set baking dish on a rimmed baking sheet.
• Transfer baking dish and baking sheet to the middle shelf of the oven, and bake for 45 minutes, or until a skewer inserted in the middle of the dish emerges dry. Let rest for 10 minutes or so before serving.

SAVORY GRUYèRE BREAD WITH HAM

Steps:

• Heat the oven to 350ºF. Butter and flour a metal 9 × 5-inch loaf pan and set it aside.
• In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions if using, thyme, and 1¾ cups (7 ounces) of the Gruyère (reserving the rest for topping). In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.
• Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining ¼ cup (1 ounce) cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes.
• Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack.

HAM AND GRUYERE BREAD PUDDING

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.

LEEK AND GRUYERE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch (10-cup) round baking dish. Melt butter in a medium saucepan over medium heat. Add leeks and garlic; cook, stirring often, until soft, about 10 minutes. Add wine; bring to a boil. Cook until reduced by half. Transfer half of the leek mixture to a bowl, and reserve.
• Whisk cream, milk, nutmeg, cayenne, salt, and pepper into leek mixture in pan; bring to a simmer. Add 1/2 cup hot cream-leek mixture to eggs and yolks in a medium bowl, whisking. Whisk in another cup cream-leek mixture; return egg-leek mixture to pan. Cook, whisking, until thickened, 4 to 5 minutes.
• Arrange 8 or 9 pieces of bread in prepared dish. Pour 2 cups egg-leek mixture over bread. Sprinkle half the reserved leeks and half the cheeses over bread. Let stand 10 minutes. Arrange remaining bread in a slightly overlapping circle on top, and then add remaining egg-leek mixture. Sprinkle with remaining leeks and cheeses. Let stand 10 minutes.
• Cover dish loosely with foil, and place in a small roasting pan. Add enough hot water to reach halfway up sides of dish. Bake until golden brown and set, about 55 minutes. Remove foil, and bake until deep golden brown, about 20 minutes more. Let cool in dish on a wire rack. Serve warm or at room temperature.

BREAD PUDDING WITH HAM, LEEKS, AND CHEESE

Steps:

• Preheat oven to 325°. Butter a 9-by-13- inch casserole dish. Heat the butter in a medium skillet over medium heat. Cook leeks, covered, until softened, about 5 minutes. Season with salt and pepper, and transfer to a small bowl.
• Whisk together eggs and milk. Whisk in the salt and pepper. Set batter aside.
• Layer the bread, ham, reserved leeks, thyme, and cheeses shingle-style in the buttered dish. Pour batter over top; press gently so bread absorbs liquid.
• Bake until puffed and golden brown (tent with foil if edges brown too much before center is set), about 1 hour.

CARAMELIZED ONION & GRUYERE BREAD PUDDING

Steps:

• Preheat oven to 350°F.
• Lightly butter 8x8x2" glass baking dish, or 12 individual 4 oz. ceramic ramekins.
• Heat butter in a heavy large pot over medium heat.
• Add onions, garlic, parsley and thyme and saute until onions are tender and lightly browned.
• Remove pot from heat and season mixture to taste with salt and pepper.
• Whisk eggs, cream, milk, 1/4 cup Parmesan, Gruyere, salt and pepper in a large bowl to blend.
• Add the bread cubes and allow to stand 10 minutes.
• Stir in the sauteed onions.
• Transfer to prepared dish or ramekins.
• Sprinkle with the remaining Parmesan.
• Place the dish or ramekins in a hot water bath, cover with aluminum foil and bake until the pudding is browned, puffed and set in the center (about 1-1.5 hours). Remove foil and allow the tops of the puddings to color.
• Serve warm.

HAM AND CHEESE BREAD PUDDING

Steps:

• Spray an 8" pan with cooking spray (or butter bottom and sides of dish) and place bread cubes in pan.
• Heat oil in skillet, add onions and 1/2 tsp salt & 1/2 tsp black pepper. Saute onions over medium-high heat until translucent, continue cooking until onions are beginning to brown and caramelize.
• Add garlic and ham, cooking until ham is heated through and any moisture from ham has evaporated off.
• Remove from heat and let cool slightly.
• In a medium bowl, whisk together eggs, milk, mustard, rosemary, salt and black & white ground peppers.
• After combining thoroughly, mix in cheese.
• Spread onion and ham mixture uniformly over bread cubes.
• Evenly pour mixture over bread and ham, taking care to moisten bread in corners and at edges too.
• Cover pan with aluminum foil or plastic wrap and refrigerate 8 hours or overnight, but no longer than 24 hours hours or bread will disintegrate.
• Remove pan from refrigerator 1/2 hour before preheating oven.
• Preheat oven to 350°F.
• Bake pudding uncovered for about 40-50 minutes, or until a knife inserted in the middle comes out clean, but moist. It will be puffed up and edges and corners will be golden brown.
• Let rest 5 minutes before cutting.
• Leftovers reheat wonderfully.

SAVORY HAM AND GRUYèRE BREAD

Steps:

• Center a rack in the oven and heat to 350 degrees. Or, if making mini muffins, position 2 racks in upper third of the oven and heat to 425 degrees. Generously brush a loaf pan or four 12-portion mini muffin pans with butter.
• In a large bowl, whisk flour with baking powder, salt and pepper.
• In a medium bowl, lightly whisk eggs, then whisk in milk and olive oil.
• Using a rubber spatula, fold wet ingredients into dry until barely mixed. Fold in ham and cheese.
• Scrape batter into loaf pan and smooth top, or using your finger, push a tablespoon of batter into each muffin cup.
• Bake loaf until golden and a toothpick inserted in center comes out with a few crumbs attached, 40 to 50 minutes. Or bake muffins until golden, about 15 minutes, switching pans between racks halfway through.
• Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters. Muffins can be served warm or at room temperature.