Ham Swiss Bread Pudding Recipes

Steps:

• Pour 1/4 cup butter into a 13-in. x 9-in. baking dish; set aside. Spread both sides of bread with mustard. Arrange nine slices in baking dish.
• In a large skillet, saute the ham, mushrooms and garlic in remaining butter until mushrooms are tender. Add the onions; cook 1 minute longer or until onions are crisp-tender. Spoon over bread; sprinkle with cheese. Arrange remaining bread on top. In a large bowl, beat the eggs, cream, salt and pepper. Stir in parsley; pour over bread.
• Place dish in a larger baking pan. Fill larger pan with hot water to a depth of 1 inches Bake at 325° for 50-60 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Drizzle with maple syrup if desired.

Steps:

• Pour 1/4 cup of the melted butter into a 13x9 baking dish, set aside.
• Spread both sides of all of the bread with mustard. Arrange 9 slices in baking dish.
• In large skillet, saute the ham, mushrooms and garlic in the remaining 3 Tablespoons butter until mushrooms are tender. Add the onions and cook one minute longer til onions are crisp-tender.
• Spoon mixture evenly over bread slices, then sprinkle with all the cheese.
• Arrange rest of bread slices on top of the cheese layer.
• In large bowl, beat the eggs, then beat in the cream, salt, and pepper. Stir in the parsley.
• Carefully and evenly pour over the bread.
• Place dish in a larger baking pan or shallow roaster pan if needed. Fill larger pan with 1 inch of water.
• Bake at 325 degrees for 50-60 minutes, or until a knife inserted near the center comes out clean.
• Let stand 5 minutes before serving.
• Drizzle lightly with maple syrup if desired.

Steps:

• 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 350°F.
• Sauté onions in oil in a 12-inch nonstick skillet over moderately high heat, stirring occasionally, until golden. Add ham and sauté, 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.