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David Tanis loves good bread. In fact, he devotes an entire chapter to it in his new cookbook, One Good Dish. And while there are a few recipes calling for a fresh loaf, he finds most of his creativity in using older, staler loaves. This fact may sound strange, but I find it incredibly useful. I often have an "aged" end or two of bread that I bought with the good intentions of demolishing every slice in a single day, but eventually succumbed to the reality of an unpredictable diet. Take this ham and Gruyère bread pudding. It's a quick, easy recipe that makes use of some of the most easily staled bread (a baguette), transforming it from a doorstop to a creamy, rich, custardy meal. Cubes of smoked ham and two layers of melty Gruyère don't hurt either.
Why I picked this recipe: I often have stale bread around the house; why not turn it into a casserole of comfort?
What worked: Tanis's the ham, cheese, and butter bread pudding is like the demure French ham sandwich's loud, boisterous cousin—in a good way.
What didn't: I would have actually preferred a little less cheese (more like 4 ounces). I thought its presence slightly overwhelmed the rest of the dish.
Suggested tweaks: Tanis suggests adding a handful of steamed spinach or chard to the custard mix and/or sprinkling on a few different minced herbs with the scallions.
Reprinted with permission from One Good Dish: The Pleasures of a Simple Meal by David Tanis. Copyright 2013. Published by Artisan Books. All rights reserved. Available wherever books are sold.
Recipe Facts
Ingredients
- 4 tablespoons butter, softened
- 1 day-old French baguette, cut into 1/4-inch slices
- 1/4 pound good-quality smoked ham, diced
- 6 ounces Gruyère cheese, grated
- 3 large eggs
- 2 1/2 cups half-and-half
- Salt and pepper
- Grated nutmeg
- 6 scallions, finely slivered
Directions
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Heat the oven to 375°F. Lightly butter a shallow 2-quart rectangular baking dish. Spread the remaining butter thinly on the slices of baguette. Line the baking dish with half the baguette slices, butter side down.
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Arrange the ham and half the cheese over the bread. Top with the remaining baguette slices, butter side up, and sprinkle with the remaining cheese.
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Beat together the eggs and half-and-half, adding 1/2 teaspoon salt and pepper to taste. Grate in a little nutmeg, add the scallions, and whisk again. Pour the mixture into the baking dish, pushing down to submerge the bread if necessary.
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Bake for about 45 minutes, until the custard is set but still a bit wiggly and the top is nicely browned.