Round 2 Recipe Savory Bread Pudding With Ham

ROUND 2 RECIPE: BREAD PUDDING

Steps:

• Spray 4 (7-ounce) ramekins with nonstick cooking spray. Place onto a baking sheet and set aside.
• In a large bowl combine egg, milk, pumpkin pie spice, brown sugar and French Toast batter. Whisk together until well blended. Add bread and mix so that all the bread is coated. Cover and let sit for 30 minutes to 1 hour in the refrigerator.
• Preheat oven to 325 degrees F.
• Evenly divide the bread and batter mixture among the 4 ramekins. Place in the preheated oven and bake for 30 to 40 minutes or until set.
• Serve warm and top with Brown Sugar Banana Syrup.
• For Syrup:
• In a small saucepan, combine butter, pumpkin pie spice, molasses, brown sugar and 1/2 cup of water. Bring to a boil, add bananas then lower heat and let simmer for 3 minutes. Remove syrup from heat, cover and keep warm.* Serve over French toast.
• For French toast:
• Preheat oven to 400 degrees F.
• Slice bread into 12 slices. Reserve 2 slices plus the ends for the bread pudding Round 2 Recipe. Place remaining 8 slices on a baking sheet. Toast in oven for 3 minutes. Remove and lower oven temperature to 250 degrees F.
• In a large bowl whisk together the milk, eggs, flour, vanilla, brown sugar and salt.
• Spray a 12-inch skillet with nonstick cooking spray and place over medium heat. Working in batches of 4, dip the bread into the batter and soak both sides. Remove allowing excess to drip back into the bowl and place in the hot skillet. Cook until golden brown on both sides, about 3 minutes per side. Transfer the toast to a baking sheet fitted with a wire rack and keep warm in a 250 degree F oven. Repeat with remaining slices of bread.
• Serve hot with Brown Sugar Banana Syrup.

HAM AND CHEESE BREAD PUDDING

Steps:

• Spray an 8" pan with cooking spray (or butter bottom and sides of dish) and place bread cubes in pan.
• Heat oil in skillet, add onions and 1/2 tsp salt & 1/2 tsp black pepper. Saute onions over medium-high heat until translucent, continue cooking until onions are beginning to brown and caramelize.
• Add garlic and ham, cooking until ham is heated through and any moisture from ham has evaporated off.
• Remove from heat and let cool slightly.
• In a medium bowl, whisk together eggs, milk, mustard, rosemary, salt and black & white ground peppers.
• After combining thoroughly, mix in cheese.
• Spread onion and ham mixture uniformly over bread cubes.
• Evenly pour mixture over bread and ham, taking care to moisten bread in corners and at edges too.
• Cover pan with aluminum foil or plastic wrap and refrigerate 8 hours or overnight, but no longer than 24 hours hours or bread will disintegrate.
• Remove pan from refrigerator 1/2 hour before preheating oven.
• Preheat oven to 350°F.
• Bake pudding uncovered for about 40-50 minutes, or until a knife inserted in the middle comes out clean, but moist. It will be puffed up and edges and corners will be golden brown.
• Let rest 5 minutes before cutting.
• Leftovers reheat wonderfully.

SARAH'S SAVOURY BREAD AND CHEESE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Make 2 cheese sandwiches by placing cheese slice between 2 bread slices and pressing together. Cut each sandwich into 4 triangles and arrange in a lightly greased 9x13 inch baking dish.
• Mix together beaten eggs, milk, salt and pepper; pour mixture over sandwiches and sprinkle with grated cheese. (Note: Vary amounts if needed; sandwiches do not need to be totally covered in egg mixture, but egg should soak in and leave a little in the bottom of the dish.)
• Bake for 20 minutes or until golden brown, checking frequently.

HAM AND CHEESE BREAD PUDDING

Steps:

• Grease 11x7-inch baking dish.
• Spread 1 side of each bread slice with butter.
• Cut into 1-inch cubes and place on bottom of prepared dish.
• Top with ham and sprinkle with cheese.
• Beat eggs in medium bowl.
• Whisk in milk, mustard, salt and pepper.
• Pour egg mixture evenly over bread mixture.
• Cover; refrigerate at least 6 hours or overnight.
• Preheat oven to 350 degrees.
• Bake bread pudding, uncovered, 45 to 50 minutes or until puffed and golden brown and knife inserted into center comes out clean.
• Garnish, if desired and then cut into squares.
• Serve immediately.

BREAD PUDDING WITH HAM, LEEKS, AND CHEESE

Steps:

• Preheat oven to 325°. Butter a 9-by-13- inch casserole dish. Heat the butter in a medium skillet over medium heat. Cook leeks, covered, until softened, about 5 minutes. Season with salt and pepper, and transfer to a small bowl.
• Whisk together eggs and milk. Whisk in the salt and pepper. Set batter aside.
• Layer the bread, ham, reserved leeks, thyme, and cheeses shingle-style in the buttered dish. Pour batter over top; press gently so bread absorbs liquid.
• Bake until puffed and golden brown (tent with foil if edges brown too much before center is set), about 1 hour.

HAM & SWISS BREAD PUDDING

Steps:

• Pour 1/4 cup butter into a 13x9-in. baking dish; set aside. Spread both sides of bread with mustard. Arrange 9 slices in baking dish. , In a large skillet, saute the ham, mushrooms and garlic in remaining butter until mushrooms are tender. Add the onions; cook until crisp-tender, about 1 minute longer. Spoon over bread; sprinkle with cheese. Arrange remaining bread on top. In a large bowl, beat the eggs, cream, salt and pepper. Stir in parsley; pour over bread., Place dish in a larger roasting pan; add 1 in. of hot water to larger pan. Bake at 325° until a knife inserted in the center comes out clean, 50-60 minutes. Let stand for 5 minutes before serving. Drizzle with maple syrup if desired.