Ham And Swiss Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 4 |
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It's a nice way to use leftover Easter ham, but we like this dish anytime. It's a lightened version that uses fat-free milk and egg substitute so we can enjoy its richness without guilt. Ingredients:
cooking spray |
1 1/4 cups chopped green onions |
3/4 cup chopped ham (about 3 ounces) |
2 garlic cloves, chopped |
7 (1-ounce) hawaiian bread rolls, cut into 1/2-inch cubes |
1 3/4 cups fat-free milk |
3/4 cup egg substitute |
2 tablespoons dijon mustard |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon ground nutmeg |
3/4 cup (3 ounces) shredded swiss cheese, divided |
Directions:
1. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add onions, ham, and garlic; sauté 5 minutes. Remove from heat; cool.
2. Preheat oven to 350°F.
3. Arrange bread cubes on a baking sheet. Bake at 350° F for 15 minutes or until lightly browned, turning occasionally.
4. Combine milk, egg substitute, mustard, salt, pepper, and nutmeg in a large bowl, stirring with a whisk until well blended. Stir in ham mixture. Add bread, tossing gently to coat.
5. Arrange half of bread mixture in an 8-inch square baking dish coated with cooking spray. Sprinkle with half of cheese; top with remaining bread mixture. Bake at 350° for 25 minutes. Sprinkle with remaining cheese; bake an additional 20 minutes or until set.
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