Ham, Fontina, and Spinach Bread Pudding
This recipe serves 6. This recipe covers 34% of your daily requirements of vitamins and minerals. One serving contains 722 calories, 42g of protein, and 43g of fat. 1 person found this recipe to be scrumptious and satisfying. A mixture of salt, butter, nutmeg, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 25 hours.
Instructions
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.
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.
Bread pudding can be assembled 1 day ahead and chilled, covered. Increase baking time to 1 hour and 10 minutes if bread pudding is cold when put in oven, and cover top with foil after 45 minutes to prevent overbrowning.