Ham Fontina And Spinach Bread Pudding Food

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HAM, FONTINA, AND SPINACH BREAD PUDDING



Ham, Fontina, and Spinach Bread Pudding image

Categories     Cheese     Pork     Vegetable     Broil     Winter     Gourmet

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, FONTINA AND SPINACH BREAD PUDDING



HAM, FONTINA AND SPINACH BREAD PUDDING image

Categories     Egg     Brunch     Bake

Yield 6

Number Of Ingredients 12

1 large baguette
2 oz unsalted butter melted (1/2stick)
2 onions chopped
2 tbsp olive oil
1lb cooked ham, cut into 1/2 inch cubes
4 large eggs
4 C whole milk
1 tsp salt
1/4 tsp freshly grated nutmeg
Freshly ground black pepper
6 C spinach leaves (1 bunch) coarsely chopped
3/4 lb fontina 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 over to 350 degrees. Cook onions in oil in 12 inch nonstick skillet over moderately high heat, stirring occasionally until golden. Add ha and cook, stirring occasionally, until ham is slightly browned. Whisk eggs in a large bowl and whisk in milk, salt nutmeg and pepper. Add toasted bread and toss gently. When bread is saturated, transfer it to a shallow 3 qt. casserole, slightly overlapping slices. Add any remaining egg mixture. Tuck spinach and ham between slices, reserving a little ham to sprinkle over the top. Sprinkle cheese over pudding, lifting slices with 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.

BREAD PUDDING WITH HAM, LEEKS, AND CHEESE



Bread Pudding with Ham, Leeks, and Cheese image

Using both Gruyere and fontina gives this savory Bread Pudding with Ham, Leeks, and Cheese complex flavor-and they melt beautifully. Serve it with our Wilted Baby Spinach with Crispy Shallots.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 11

2 tablespoons unsalted butter, plus more for dish
1 bunch leeks (4 to 6), white and palegreen parts only, halved lengthwise, cut into 1/4-inch-thick half-moons, and rinsed well (about 3 heaping cups)
1 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper, plus more for seasoning
8 large eggs
1 quart milk
8 slices challah or brioche (1/2 inch thick)
6 ounces thinly sliced ham
2 tablespoons thyme leaves
1 cup grated Gruyere cheese (4 ounces)
1 cup grated fontina cheese (4 ounces)

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.

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