Wednesday, 24 October 2012

Baked Cheese & Ham Bread Pudding

If you have a leftover loaf (not the fake sliced Hovis stuff please), this is a great way to use it up.  I made this for my bro & served it up alongside some of my yummy Dr Pepper Ribs.
The recipe is from one of my fave cookbooks Apples for Jam by Tessa Kiros.

3 eggs
250ml milk
250ml pouring cream
freshly grated nutmeg
80g softened butter
1 loaf sliced 1cm thick, crusts removed
200g finely sliced ham or bacon
200g edam, grated
60g parmesan, grated

Preheat your oven to 180oC/Gas 4, & lightly butter a 30 x 20 5 cm ovenproof dish.
Whip the eggs in a bowl, then whisk in the milk & cream.  Season with nutmeg & salt.
Butter the bread slices on one side only.  Lay half of them, buttered side up, in the dish in a slightly overlapping layer.  Pour over half of the egg mixture & leave for five minutes for the bread to soak some of it up.
Layer half the ham over the bread & sprinkle with half the edam & parmesan.
Repeat the bread & butter layer then cover with the remaining egg mixture & the rest of the ham.  
Press down gently on the ham so some of the egg mixture leaks through, the finish off with the rest of the cheese.
Bake in the oven for 25-30 minutes, until the top is golden & crusty.

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