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Categories:Viewed: 23 - Published at: 8 years ago
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
Method
- Preheat broiler.
- 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 oven to 350F.
- Saute onions in oil in a 12-inch nonstick skillet over moderately high heat, stirring occasionally, until golden.
- Add ham and saute, stirring occasionally, until ham is lightly browned.
- Whisk eggs in a large bowl and whisk in milk, salt, nutmeg, and pepper to taste.
- Add toasted bread and toss gently.
- Transfer bread as saturated to a shallow 3-quart casserole, slightly overlapping slices.
- Add any remaining egg mixture.
- Tuck spinach and ham between slices, reserving a little ham to sprinkle over top.
- Sprinkle cheese over pudding, lifting slices with a spatula to allow some to fall between them.
- 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.
