Friday, December 5, 2008

Ham and spinach bread pudding

The housemate really wanted me to write this one down, so here it is. 4 cups of half and half can be substituted for milk and cream.

1 large onion, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
5 oz ham, cut into 1/4 cubes
1 T canola oil
10 oz. frozen spinach, thawed
3 cups heavy cream
1 cup milk
4 eggs, lightly beaten
1/4 tsp nutmeg
3/4 tsp kosher salt
pepper to taste
1 baguette, cut into 1 inch cubes
3/4 cup shredded gruyere
1/2 cup shredded parmesan

Preheat oven to 350F.

In large frying pan, cook ham over medium heat until lightly browned. Remove ham from pan. In same pan saute onion, bell pepper and celery until onion is translucent. Add garlic and continue sauteing for another minute or so. Mix in spinach and ham and remove from heat.

In a large mixing bowl, combine cream, milk, eggs, nutmeg, salt, pepper, and half each of parmesan and gruyere. Add bread and stir to combine.

Layer bread mixture with vegetable mixture ending with bread mixture ina 13x9 glass baking dish. Top with remaining cheeses.

Bake at 350F for 45-50 minutes until puffed golden brown.

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