Healthy Recipes - Ham, Gruyere & Spinach Bread Pudding

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Ham, Gruyere & Spinach Bread Pudding

By Katie Price Webster & Jessie Price

High-quality smoked ham is worth the cost. It infuses the pudding with a smoky flavor that complements the spinach, peppers, rosemary and Gruyere.

Servings: 6 servings
Total Time: 1 3/4 hours
Ease of Preparation: Easy
Cuisine: American
Health: Healthy Weight, Heart Healthy, High Calcium, Low Sat Fat, Low Calorie

Ingredients:

4 each large egg whites
4 each large eggs
1 cup skim milk
2 tablespoons Dijon mustard
1/4 teaspoon freshly ground pepper
1 teaspoon minced fresh rosemary
4 cups whole-grain bread , crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
5 cups chopped spinach , wilted
1/2 cup chopped jarred roasted red peppers
1 cup diced ham steak (5 ounces)
3/4 cup shredded Gruyere cheese

Steps:

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.

Nutrition: (Per serving)

Calories - 276
Carbohydrates - 25
Fat - 10
Saturated Fat - 4
Monounsaturated Fat - 3
Protein - 21
Cholesterol - 169
Dietary Fiber - 3
Potassium - 422
Sodium - 746
Nutrition Bonus - Vitamin A (70% daily value), Folate (37% dv), Calcium (30%dv), Vitamin C (20% dv).

Prepare the pudding through Step 3; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 4.

Related Links:

• Golden Polenta & Egg with Mustard Sauce
• EatingWell Recipe Collections

EatingWell

This news arrived on: 05/08/2007

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