Recipe

Ham And Swiss Bread Pudding Recipe

	Nikchick / All my dishes 1 year, 3 months ago It's a nice way to use leftover Easter ham, but we like this dish anytime. It's a lightened version that uses fat-free milk and egg substitute so we can enjoy its richness without guilt. Prep:5m Cook:65m Servings:4	Nikchick
	easy ham breadpudding

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Ingredients

Cooking spray

1 1/4 cups chopped green onions

3/4 cup chopped ham (about 3 ounces)

2 garlic cloves, chopped

7 (1-ounce) Hawaiian bread rolls, cut into 1/2-inch cubes

1 3/4 cups fat-free milk

3/4 cup egg substitute

2 tablespoons Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground nutmeg

3/4 cup (3 ounces) shredded Swiss cheese, divided

Directions

Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add onions, ham, and garlic; sauté 5 minutes. Remove from heat; cool.

Preheat oven to 350°F.

Arrange bread cubes on a baking sheet. Bake at 350° F for 15 minutes or until lightly browned, turning occasionally.

Combine milk, egg substitute, mustard, salt, pepper, and nutmeg in a large bowl, stirring with a whisk until well blended. Stir in ham mixture. Add bread, tossing gently to coat.

Arrange half of bread mixture in an 8-inch square baking dish coated with cooking spray. Sprinkle with half of cheese; top with remaining bread mixture. Bake at 350° for 25 minutes. Sprinkle with remaining cheese; bake an additional 20 minutes or until set.

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