Wednesday, October 8, 2014

Ham and Cheese Bread Pudding

Since moving to Utah it has snowed on my birthday, Monday was my birthday and we had blue skies, no clouds and it was in the 70's, it was a beautiful fall day.  The day started with my husband and I walking down to the paved road and back which was around 5 miles and coming back was all up hill. Thank goodness I have been walking diligently since June it wasn't bad at all.

My husband had his post-op appointment  for his knee. We got there almost an hour early (his doctor is 43 miles away) and found out he was running an hour behind. We decided to go have lunch came back to the doctors office and he is now running 1 1/2 hours behind schedule. I left Bill in the doctors office and ran errands which I had planned to do after his appointment.  By the time he got out of the doctors office it was almost 4pm.  His appointment went well and he doesn't have to go back until the one year check up, good news.  I had just enough time to change and head off to bowling.  Not the birthday I had expected but that is okay when we go to California to visit our daughter we are going to go out for a Family dinner for all of our birthdays.

I had made this Ham & Cheese Bread Pudding for breakfast and Bill enjoyed it and decided to warm it up for dinner.

Ham and Cheese Bread Pudding

4 Eggland's Best large eggs
2 cups half and half
2 tablespoons dijon mustard
2 teaspoons fresh sage, minced
1/2 teaspoon salt
1/2 teaspoon pepper
pinch of cayenne pepper
1 1/2 cups cooked ham, diced small
2/3 cup gruyere cheese, grated
2/3 cup parmesan cheese, grated
4 croissants, torn into bite size pieces

Whisk together eggs, half and half, dijon mustard, salt, pepper and cayenne pepper.  Fold in ham and cheese.  Butter an 8 x 8 baking dish, place half the pieces of the croissants into the baking dish and pour half of the egg mixture over the bread, press down making sure all of the bread is covered.  Repeat with the remaining croissants and egg mixture.  Cover with foil and allow to sit for 45 minutes while the bread absorbs the egg mixture.   Pre-heat oven to 350 degrees, place in oven for 45 to 60 minutes; or until toothpick comes out clean.  Allow to sit for 10 minutes before serving.

1 comment:

  1. That looks like it would be a great brunch dish for the Holidays.


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