Ham, Gruyere and Spinach Bread Pudding

Prep Time: -
Cook Time: -
Serves: 6

Recipe Provided By: EatingWell.com

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Ingredients

4 large egg whites
4 large eggs
1 cup skim milk
2 tablespoons Dijon mustard
1/4 teaspoon freshly ground pepper
1 teaspoon minced fresh rosemary
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes
5 cups chopped spinach, wilted (see Tip)
1/2 cup chopped jarred roasted red peppers
1 cup diced ham steak
3/4 cup shredded Gruyere cheese

Nutrition Info

Per Serving

Calories: 273 kcal
|
Carbohydrates: 20 g
|
Dietary Fiber: 3 g
|
Fat: 13 g
|
Protein: 20 g
|
Sugars: 4 g

About: Nutrition Info

Cooking Directions

Preheat oven to 375 degrees F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add mustard, pepper and rosemary: whisk to combine.
Toss bread, spinach, roasted red peppers and ham in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

Yield: 6 servings

3. Still Hungry?

High-quality smoked ham is worth the cost. It infuses the pudding with a smoky flavor that compliments the spinach, peppers, rosemary and Gruyere.

Notes:

Tip

To wilt greens, rinse greens thoroughly in cool water. Transfer them to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave on high until wilted, 2 to 3 minutes. Squeeze out any excess moisture from the greens before adding them to the recipe.

Make Ahead Tip

Prepare the pudding through Step 3; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 4.

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2 reviews

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UGH
Lauren P - February 4, 2009 05:01:02 PM PST
I usually really like Eating Well recipes, I am a subscriber to the magazine. But this.... ugh. I did not like the way these flavors combine. Unfortunately, I think it\\'s going to end up in the trash... a waste of money and time. Don\\'t bother!

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not too shabby
kccook - December 22, 2008 02:45:29 PM PST
graciella: egg subsitute

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