Ham & Gruyere Bread Pudding
March 5, 2014
- 4 tbsps butter, softened
- 1 French baguette, cut into 1/2 inch slices
- 1/4 lb smoked ham
- 6 ozs Gruyere cheese, grated
- 3 large eggs
- 2 1/2 cups half & half
- 1/4 cup dry white wine (Andis Semillon)
- salt, pepper & nutmeg
- 6 scallions, finely slivered
Lightly butter the slices of baguette and toast under a low broiler, turning to toast both sides. Turn oven to 375. Lightly butter a 2 quart rectangular baking dish. Line baking dish with half the baguette slices. Arrange the ham and half the Gruyere cheese over the bread. Top with remaining baguette slices.
Beat together the eggs and half and half, adding ½ t salt and pepper to taste. Grate in a little nutmeg, add the scallions and wine, and whisk again. Pour mixture into the baking dish, pushing down to mostly submerge the bread.
Bake for about 45 minutes until the custard is set but still a bit wiggly and the top is nicely browned.
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