Ham, Fontina And Spinach Bread Pudding Recipe

Name: Ham, Fontina And Spinach Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat broiler
2
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.
3
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.
4
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.
5
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.

745

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large baguette, 2 oz unsalted butter melted (1/2stick), 2 onions chopped, 2 tbsp olive oil, and more.

Yes, Ham, Fontina And Spinach Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ham, Fontina And Spinach Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions