HAM, FONTINA AND SPINACH BREAD PUDDING

HAM, FONTINA AND SPINACH BREAD PUDDING image

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.