Ham And Spinach Bread Pudding Food

HAM & SWISS BREAD PUDDING

Steps:

• Pour 1/4 cup butter into a 13x9-in. baking dish; set aside. Spread both sides of bread with mustard. Arrange 9 slices in baking dish. , In a large skillet, saute the ham, mushrooms and garlic in remaining butter until mushrooms are tender. Add the onions; cook until crisp-tender, about 1 minute longer. Spoon over bread; sprinkle with cheese. Arrange remaining bread on top. In a large bowl, beat the eggs, cream, salt and pepper. Stir in parsley; pour over bread., Place dish in a larger roasting pan; add 1 in. of hot water to larger pan. Bake at 325° until a knife inserted in the center comes out clean, 50-60 minutes. Let stand for 5 minutes before serving. Drizzle with maple syrup if desired.

HAM AND SPINACH BREAD PUDDING

Steps:

• 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. Preheat oven to 350 degrees F.
• 3) Whisk eggs in a large bowl and whisk in milk, salt, nutmeg, and pepper. Add toasted bread and toss gently. When the bread is saturated, transfer it to a shallow 3-quart casserole, slightly overlapping slices. Add any remaining egg mixture.
• 4) 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 until puffed and edges of bread are golden and custard is set in middle, about 45 minutes to 1 hour.

HAM AND CHEESE BREAD PUDDING

Steps:

• Grease 11x7-inch baking dish.
• Spread 1 side of each bread slice with butter.
• Cut into 1-inch cubes and place on bottom of prepared dish.
• Top with ham and sprinkle with cheese.
• Beat eggs in medium bowl.
• Whisk in milk, mustard, salt and pepper.
• Pour egg mixture evenly over bread mixture.
• Cover; refrigerate at least 6 hours or overnight.
• Preheat oven to 350 degrees.
• Bake bread pudding, uncovered, 45 to 50 minutes or until puffed and golden brown and knife inserted into center comes out clean.
• Garnish, if desired and then cut into squares.
• Serve immediately.

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.

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.

HAM, SPINACH AND GRUYERE BREAD PUDDING

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.

SPINACH SALAD WITH HAM AND EGG

Steps:

• In a medium-size saucepan, heat olive oil over medium-high. Add onion. Remove from heat, and stir in vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
• In a large bowl, combine spinach, ham, and radishes. Drizzle onion mixture over salad, and toss to coat evenly. Garnish with hard-cooked eggs, and serve.