Ham, Gruyère & Spinach Bread Pudding
High-quality ham is worth the cost. It infuses the pudding with a smoky flavor that compliments the spinach, peppers, rosemary and Gruyère.
4 large egg whites
4 large eggs
1 cup skim milk
2 tablespoons Dijon mustard
1 teaspoon minced fresh rosemary
1/4 teaspoon freshly ground pepper
4 cups whole-grain, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
5 cups chopped spinach, wilted (see Tip)
1 cup diced ham steak (5 ounces)
1/2 cup chopped, jarred roasted red peppers
3/4 cup shredded Gruyère cheese
1. Preheat oven to 375 F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
2. Whisk egg whites, eggs and milk in a medium bowl. Add mustard, rosemary and pepper; whisk to combine.
3. Toss bread, spinach, ham and peppers in a large bowl. Add the egg mixture and toss 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.
Makes 6 servings.
Nutritional Information:(per serving)
276 calories
10 g fat (4 g sat, 3 g mono)
169 mg cholesterol
25 g carbohydrate
21 g protein
3 g fiber
746 mg sodium
422 mg potassium
Nutrition Bonus:
Vitamin A (70% daily value)
Folate (37% daily value)
Calcium (30% daily value)
Vitamin C (20% daily value)
For Healthy Weight
Active Time: 30 minutes
Total: 1-3/4 hours
To Make Ahead: Prepare the pudding through Step 3; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 4.
Tip for Wilting Greens: Rinse greens thoroughly. Transfer them to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Squeeze out any excess moisture from the greens before adding them to the recipe.
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