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 (about 3/4 pound); 1/2 stick unsalted butter, melted; 2 onions, chopped; 2 tablespoons olive oil; 1 pound cooked ham, cut into 1/2-inch cubes; 4 large eggs; 1 quart whole milk; 1 teaspoon salt; 1/4 teaspoon freshly grated nutmeg; 6 cups spinach leaves (about 1 bunch), coarsely chopped; 3/4 pound Fontina cheese, grated

Servings: persons

1 large baguette (about 3/4 pound)
1/2 stick unsalted butter, melted
2 onions, chopped
2 tablespoons olive oil
1 pound cooked ham, cut into 1/2-inch cubes
4 large eggs
1 quart whole milk
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
6 cups spinach leaves (about 1 bunch), coarsely chopped
3/4 pound Fontina cheese, grated

1
Preheat broiler.
2
Diagonally cut baguette crosswise into 3/4-inch-thick slices and brush both sides with butter.
3
Toast on a baking sheet under broiler 3 inches from heat until golden, about 30 seconds on each side.
4
Preheat oven to 350F.
5
Saute onions in oil in a 12-inch nonstick skillet over moderately high heat, stirring occasionally, until golden.
6
Add ham and saute, stirring occasionally, until ham is lightly browned.
7
Whisk eggs in a large bowl and whisk in milk, salt, nutmeg, and pepper to taste.
8
Add toasted bread and toss gently.
9
Transfer bread as saturated to a shallow 3-quart casserole, slightly overlapping slices.
10
Add any remaining egg mixture.
11
Tuck spinach and ham between slices, reserving a little ham to sprinkle over top.
12
Sprinkle cheese over pudding, lifting slices with a spatula to allow some to fall between them.
13
Sprinkle reserved ham over pudding and bake in middle of oven 45 minutes to 1 hour, or until puffed and edges of bread are golden and custard is set in middle.

883

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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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 large baguette (about 3/4 pound), 1/2 stick unsalted butter, melted, 2 onions, chopped, 2 tablespoons 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