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.
Nutrition Facts : Calories 858 calories, Fat 69g fat (41g saturated fat), Cholesterol 415mg cholesterol, Sodium 1152mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 31g protein.
HAM & SWISS BAKED PENNE
As a kid I loved to the hot ham and Swiss sandwiches from a local fast-food restaurant. With its melty, gooey goodness, this bake makes me think of them. -Ally Billhorn, Wilton, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Cook pasta according to package directions for al dente; drain., Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk and cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Gradually stir in Swiss and Colby cheeses until melted. Add ham and pasta; toss to coat., Transfer to a greased 11x7-in. baking dish. In a small bowl, mix topping ingredients; sprinkle over pasta. Bake, uncovered, until bubbly, 15-20 minutes.
Nutrition Facts : Calories 559 calories, Fat 30g fat (18g saturated fat), Cholesterol 116mg cholesterol, Sodium 905mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 2g fiber), Protein 31g protein.
HAM, FONTINA, AND SPINACH BREAD PUDDING
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.
SAVORY HAM AND SWISS BREAD PUDDING
I started making this years ago when I worked at a little bistro in Indiana. It was a very popular lunch item, but would also be a great dish for a brunch or any special occasion! Hope you try it! (*Warning, it's very rich!)
Provided by Wildflour
Categories One Dish Meal
Time 1h30m
Yield 9 serving(s)
Number Of Ingredients 15
Steps:
- Pour 1/4 cup of the melted butter into a 13x9 baking dish, set aside.
- Spread both sides of all of the bread with mustard. Arrange 9 slices in baking dish.
- In large skillet, saute the ham, mushrooms and garlic in the remaining 3 Tablespoons butter until mushrooms are tender. Add the onions and cook one minute longer til onions are crisp-tender.
- Spoon mixture evenly over bread slices, then sprinkle with all the cheese.
- Arrange rest of bread slices on top of the cheese layer.
- In large bowl, beat the eggs, then beat in the cream, salt, and pepper. Stir in the parsley.
- Carefully and evenly pour over the bread.
- Place dish in a larger baking pan or shallow roaster pan if needed. Fill larger pan with 1 inch of water.
- Bake at 325 degrees for 50-60 minutes, or until a knife inserted near the center comes out clean.
- Let stand 5 minutes before serving.
- Drizzle lightly with maple syrup if desired.
Nutrition Facts : Calories 1026.1, Fat 67.5, SaturatedFat 38, Cholesterol 399.9, Sodium 1291.3, Carbohydrate 72.9, Fiber 4.5, Sugar 1.7, Protein 32.5
HAM AND CHEESE BREAD PUDDING
This is like a hot ham and cheese sandwich! Velvety comfort food in a dense cloak of eggs and bread, both creamy and crunchy in the same bites. I've been on a tangent to utilize ingredients I have on hand in a creative fashion and I came up with this savory bread pudding because of a need to use up some homemade bread that was starting to go stale. I used homemade beer bread, but you could use sourdough, wheat bread, or any other 'sturdy' bread just as well. I used 1% milk with great success, but please use whatever you have on hand. Gruyere or Swiss cheese could be used in place of the Parmesan. Prep time includes refrigeration time. Some might like this for brunch, but I've had it for breakfast, lunch, and dinner and it's very satisfying. It packs very well as a brown bag lunch for me to take to work too. If the ham were left out, it would make a fabulous side dish to your roasted pork loin or other roast meat.
Provided by bikerchick
Categories One Dish Meal
Time 9h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
ANNE'S HOT HAM AND SWISS DIP
My friend gave me this recipe for a hot, easy appetizer. It is very simple to make for get-togethers. If you like hot ham and Swiss sandwiches, you will love this!
Provided by KRISTLE
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 2h10m
Yield 8
Number Of Ingredients 6
Steps:
- In a slow cooker, combine the ham, cream cheese, cream of mushroom soup and cream of celery soup. Stir in the Swiss cheese. Cover, and cook on Low until cheese is melted, about 2 hours, stirring occasionally. Serve on cocktail rye slices.
Nutrition Facts : Calories 482.6 calories, Carbohydrate 11.6 g, Cholesterol 123.5 mg, Fat 35.6 g, Fiber 1 g, Protein 29.1 g, SaturatedFat 19.6 g, Sodium 1476.5 mg, Sugar 1.9 g
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