Ham, Fontina, and Spinach Bread Pudding

Ham, Fontina, and Spinach Bread Pudding
Photo by Alan Richardson


  • ¾ pound Fontina cheese, grated
  • 1 pound cooked ham
  • 1 large baguette
  • 6 cups spinach leaves
  • 2 tablespoons olive oil
  • 4 large eggs
  • 1 teaspoon salt
  • + 4 more ingredients
    • 2 onions
    • 1 quart whole milk
    • ¼ teaspoon freshly grated nutmeg
    • ½ stick unsalted butter

Preheat broiler. Diagonally cut baguette crosswise into 3/4-inch-thick slices and brush both sides with butter. Toast on a baking sheet under broiler 3 inches from heat until golden, about 30 seconds on each side. Preheat oven to 350°F. Sauté onions in oil in a 12-inch nonstick skillet over moder...

View full recipe at Epicurious


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