Ham & Swiss Bread Pudding

I love breakfast casseroles. Stone-ground mustard, mushrooms and green onions flavor the classic combination of ham and swiss cheese in this dish. Recipe is from Taste of Home.

• Ready In: 1 hr 30 mins
• Serves: 9

Ingredients

• 1⁄4 cup butter, melted, divided
• 3  tablespoons butter, melted, divided
• 18  slices  day-old French bread, divided (3/4 inch thick)
• 1⁄2 cup stone ground mustard
• 1 1⁄2 cups  cubed fully cooked ham
• 1  cup  sliced fresh mushrooms
• 2  garlic cloves, minced
• 1⁄4 cup  chopped green onion
• 2  cups  shredded swiss cheese
• 8  eggs
• 4  cups heavy whipping cream
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 2  tablespoons  minced fresh parsley
•  warm maple syrup (optional)

Directions

1. Pour 1/4 cup butter into a 13-in. x 9-in. baking dish; set aside. Spread both sides of bread with mustard. Arrange nine slices in baking dish.
2. In a large skillet, saute the ham, mushrooms and garlic in remaining butter until mushrooms are tender. Add the onions; cook 1 minute longer or until onions are crisp-tender. 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.
3. Place dish in a larger baking pan. Fill larger pan with hot water to a depth of 1 inches Bake at 325° for 50-60 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Drizzle with maple syrup if desired.