Ham, Gruyere and Spinach Bread Pudding  

Sunday, June 21, 2009


4 large eggs
4 large egg whites
3/4 cup shredded Gruyere cheese
1 cup skim milk
2 tablespoons Dijon mustard
1/2 cup chopped jarred roasted red peppers
1 teaspoon minced fresh rosemary
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes
5 cups chopped spinach, wilted
1/4 teaspoon freshly ground pepper
1 cup diced ham steak


1. Preheat oven to 375 degrees F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
2. To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add mustard, pepper and rosemary: whisk to combine.
3. Toss bread, spinach, roasted red peppers and ham in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
4. Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.


Protein: 20 g
Carbohydrates: 20 g
Dietary Fiber: 3 g
Fat: 13 g
Calories: 273 kcal
Sugars: 4 g

Servings: 6

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