Prep 10 mins
Cook 50 mins
This sounds interesting. I grabbed it from a cookbook on my mother's shelf called 'Grandma's Casserole '. I wanted to put in on here so I have it when I am back in the UK. It sounds like it would be a nice brunch dish and maybe especially good for an Easter breakfast or something like that. Coking time doesn't include chilling time since it could be 6 hours or it could be overnight.
- 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.
I made this for xmas brunch and LOVED It. I plan to make for easter on Sunday as well. Excellent dish for brunch. I think the key ingredient is dry mustard...who knew?! (maybe everyone besides me?).
Made for ZWT6 + a family brunch on tap for tomorrow, so I did a quick-fix of a sml portion for this review & the rest is soaking overnite to be served at brunch tomorrow. This is tasty & rich w/o being overly so. I expect my guests will be pleased to be so well-fed. Thx for helping me to make that happen by posting your recipe. ~ Orig reviewed on 6/21 & *Edited to Add* on 6/23: As I predicted, this proved to be a big hit w/my guests. What you shared w/us, I shared w/them. :-)