Sunday, November 24, 2013
Gruyere and spinach bread pudding
Ingredients
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- 4 large egg whites
- 4 large eggs
- 1 cup(s) skim milk
- 2 tablespoon(s) Dijon mustard
- 1/4 teaspoon(s) freshly ground pepper
- 1 teaspoon(s) minced fresh rosemary
- 4 cup(s) whole-grain bread, crusts removed if desired and cut into 1-inch cubes
- 5 cup(s) chopped spinach, wilted
- 1/2 cup(s) chopped jarred roasted red peppers
- 1 cup(s) diced ham steak (5 ounces)
- 3/4 cup(s) shredded Gruyère cheese
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.
# posted by Chelsea @ 11:18 AM 
