If you think that bread pudding is just a dessert, I’m about to change your mind in a delicious and surprising way. Imagine a savory soufflé-like bread pudding with a good quality ham (smoked is delightful), the sweet and slightly salty flavor of Gruyère cheese, fresh sautéed spinach and roasted red peppers all baked to perfection. This dish is so appetizing and versatile it can be enjoyed as a main meal or sliced in wedges for the perfect holiday party appetizer. Where did I find this sumptuous selection? In the Sing For Your Supper Cookbook compiled by the Sounds of the Southwest Singers. This 85-plus member non-profit volunteer choir has been singing in the Valley since 2010, performing a variety of music in concerts throughout the year. Members have sung at Carnegie Hall and Lincoln Center in New York City, and by the recipes in this cookbook, it’s apparent that this group can cook as well as they can sing! Make this dish and you’ll be singing for your supper too!
| Servings |
- 4 large eggs
- 4 large egg whites
- 1 cup milk
- 2 tablespoons Dijon mustard
- 1/4 teaspoons freshly ground pepper
- 1 teaspoons minced fresh rosemary
- 4 heaping cups whole grain (or other) bread, cut into 1-inch cubes (crusts removed)
- 5 heaping cups fresh spinach, wilted (plus 1-2 tablespoons olive oil if sautéing)
- 1/2 cup chopped jarred roasted red peppers (drained)
- 1 cup diced ham steak (approximately 5 ounces)
- 3/4 cups shredded Gruyere cheese
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups whole milk
- 1 cup grated gruyere cheese
- sea salt to taste
- dash of white pepper or to taste
Ingredients For the Bread Pudding:
For the Gruyere Cheese Sauce:
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- Grease an approximately 11-by-7-inch (or 2-quart casserole) glass baking dish. Wilt spinach by putting in steamer over boiling water for 2-3 minutes, or sautéing in 1-2 tablespoons of olive oil until wilted. In a medium bowl, whisk together eggs, egg whites and milk. Add mustard, pepper and rosemary, whisking to combine. (The more you whisk, the lighter the custard.) In a large bowl, toss bread, spinach, roasted red peppers and ham. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil. Bake at 375 degrees 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. Remove from oven and cool for 15 to 20 minutes before serving. Serve with Gruyere Cheese Sauce drizzled on top of wedge of bread pudding.
- Melt butter in small saucepan over medium-low heat. Add flour; stir until dissolved (do not brown). Gradually whisk in 1 1/2 cups milk. Bring to boil, then reduce heat to medium and simmer until mixture is thickened, stirring constantly, about 4 minutes. Remove from heat. Add cheese, stir until melted. Season with salt and pepper.
