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Wednesday, April 4, 2012

Ham, Cheddar, and Red Onion Bread Pudding

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I liked this way better than I thought I would. To be honest, I ripped it out of a recent issue of Woman's Day because I had some ham in the freezer that I needed to use up, and I feel like I rarely see recipes featuring ham. It was a pleasant surprise, then, to dig into this and find it far exceeded my expectations!
Despite swapping out the whole milk for skim, this was perfectly rich. The bread was soft and moist but not soggy. The flavors meshed perfectly, no one standing out above the others. This would be perfect for Easter brunch if you don't want to make a giant ham. Or, save some Easter ham leftovers and enjoy breakfast for dinner the week after Easter!

Looking for another savory bread pudding? Here's one that features chicken, mushrooms, and asparagus!

One Year Ago: Latin Nacho Bowls

Ham, Cheddar, and Red Onion Bread Pudding
from Woman's Day
*serves 6

-oil for the dish
-4 large eggs
-1 1/2 cups whole milk (I used skim)
-1 tbsp Dijon mustard
-1/8 tsp ground nutmeg
-kosher salt & pepper
-1 (12 oz) loaf French or Italian bread, cut into 1-inch pieces (I used whole wheat)
-1 small red onion, cut into 1/4-inch thick wedges
-1 crisp red apple, cut into 1/4-inch thick wedges
-4 oz sliced ham, torn into 2-inch pieces
-4 oz sharp Cheddar cheese, shredded (about 1 cup)

1. Preheat oven to 350F. Oil a 2 1/2 to 3 quart baking dish and set aside.
2. In a large bowl, whisk together the eggs, milk, mustard, nutmeg, and 1/4 tsp salt and pepper. Add the bread and allow to sit, tossing occasionally, for 5 minutes.
3. Fold the onion, apple, ham, and cheese into the bread mixture. Transfer the mixture to the prepared baking dish. Bake until set and a knife inserted in the center comes out clean (cover with foil if it browns too quickly), 45-50 minutes. Serve warm.