Ham and Swiss Bread Pudding

Ham and Swiss Bread Pudding Recipe
Photography: Randy Mayor; Styling: Jan Gautro
Toasting give the delicate bread a firmer texture, so the milk and eggs don't make it mushy. You can also use toasted French bread cubes, but the slight sweetness of the Hawaiian bread brings out the salty ham and nutty cheese flavors. Use the remaining rolls to make mini ham and cheese sandwiches.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 353
Caloriesfromfat 30 %
Fat 11.9 g
Satfat 5.7 g
Monofat 3.9 g
Polyfat 1.1 g
Protein 23.9 g
Carbohydrate 35.9 g
Fiber 1.4 g
Cholesterol 50 mg
Iron 2.9 mg
Sodium 993 mg
Calcium 384 mg

Ingredients

Cooking spray
1 1/4 cups chopped green onions
3/4 cup chopped ham (about 3 ounces)
2 garlic cloves, chopped
7 (1-ounce) Hawaiian bread rolls, cut into 1/2-inch cubes
1 3/4 cups fat-free milk
3/4 cup egg substitute
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
3/4 cup (3 ounces) shredded Swiss cheese, divided

Preparation

Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add onions, ham, and garlic; sauté 5 minutes. Remove from heat; cool.

Preheat oven to 350°.

Arrange bread cubes on a baking sheet. Bake at 350° for 15 minutes or until lightly browned, turning occasionally.

Combine milk and next 5 ingredients (milk through nutmeg) in a large bowl, stirring with a whisk until well blended. Stir in ham mixture. Add bread, tossing gently to coat.

Arrange half of bread mixture in an 8-inch square baking dish coated with cooking spray. Sprinkle with half of cheese; top with remaining bread mixture. Bake at 350° for 25 minutes. Sprinkle with remaining cheese; bake an additional 20 minutes or until set.

Note:

April 2003
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