-- Custard --
4 large Egg white
4 large Eggs
1 cup Skim milk
2 tablespoon Dijon mustard
1/4 teaspoon Pepper ground
-- Bread and Filling --
4 cups Whole wheat bread cubed
5 cups Spinach chopped and wilted
1/2 cup Red peppers roasted
1 cup Ham diced
-- Topping --
3/4 cup Gruyere shredded
Instructions
Preheat oven to 375°. Coat glass baking dish or casserole with Pam.
Whisk egg whites, eggs and milk in a medium bowl. Add mustard, pepper and rosemary; whisk again.
Toss bread, spinach, roasted (canned) red peppers and ham in a large bowl. "Add custard and toss well to coat. Transfer to the cooking dish and cover (with foil or lid). Bake until the custard has set, 45 minutes. Uncover, sprinkle with cheese and continue baking until pudding is puffed and golden on top, which takes 20 minutes more. Cool on a wire rack for 15 minutes before serving.
To wilt the spinach, rinse them in cool water and nuke for 2-3 minutes in a microwave; squeeze out any excess moisture
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Yields: 6 Servings
Food Network
notes:
Cuisine:
Main Ingredient: Ham
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