Breakfast- Ham Spinach Gruyere Cheese Bread Pudding
"Ham Spinach Bread Pudding This can be made in a 9X13 Pyrex casserole dish, or 8 individual 8 oz circular ramekins. The 9X13 is easier, the ramekins make for a beautiful presentation. Once you take the ramekins out of the oven, let them sit for 10 to 15 minutes, then run a thin spatula around the edges and slide the pudding out onto a plate. Stick a sprig of thyme in it and garnish with sautéed sweet red peppers...."
INGREDIENTS
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1/4 C butter
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1 large onion, peeled and diced (or 3 leeks)
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6 oz package fresh spinach ripped into course pieces
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1/2 loaf of challah bread cut into 1/2 inch cubes
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2 C chopped cooked ham
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4 oz of shredded Gruyere cheese, about 2 cups
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3 oz of fresh grated Romano or Parmesan cheese
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2 Tbsp fresh thyme stripped off stems
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5 large eggs
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2 C heavy whipping cream
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1/2 C milk
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1/4 C Dijon mustard
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