Ham and Cheese Puff
A ham and cheese bread pudding casserole perfect for serving anytime of the day—breakfast, brunch or supper.
1 (1-pound) loaf Italian bread, cut into 1-inch cubes
3 cups cubed fully-cooked ham
2 1/2 cups shredded Monterey Jack or Muenster cheese
2 tablespoons butter or margarine
1 small onion, finely chopped
8 large eggs
3 1/2 cups milk
2 tablespoons prepared mustard
Salt and freshly ground pepper to taste
- Toss bread, ham and cheese; place in a greased 13 x 9 x 2-inch baking dish.
- In a skillet, saute onion in butter until tender; transfer to bowl; cool. Add eggs, milk and mustard; mixing well. Pour over bread mixture. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking.
- Bake, uncovered, in a preheated oven at 350°F (175°C) for 55 to 65 minutes or until a knife inserted near the center comes out clean. Serve immediately.
Makes 8 servings.