Best 3 Ham Fontina And Spinach Bread Pudding Recipes

Ham fontina and spinach bread pudding is an excellent way to combine hearty ham, creamy fontina cheese, spinach, and bread into a single dish. This dish can be served as an appetizer, main course, or side dish at your table. Its distinct flavor and texture will please everyone who tries it. If you're looking for a recipe that will bring joy to your table, look no further!

Here are our top 3 tried and tested recipes!

HAM, FONTINA, AND SPINACH BREAD PUDDING

Ham, Fontina, and Spinach Bread Pudding image

Categories Cheese Pork Vegetable Broil Winter Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

1 large baguette (about 3/4 pound)
1/2 stick unsalted butter, melted
2 onions, chopped
2 tablespoons olive oil
1 pound cooked ham, cut into 1/2-inch cubes
4 large eggs
1 quart whole milk
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
6 cups spinach leaves (about 1 bunch), coarsely chopped
3/4 pound Fontina cheese, grated

Steps:

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 moderately high heat, stirring occasionally, until golden. Add ham and sauté, stirring occasionally, until ham is lightly browned.
Whisk eggs in a large bowl and whisk in milk, salt, nutmeg, and pepper to taste. Add toasted bread and toss gently. Transfer bread as saturated to a shallow 3-quart casserole, slightly overlapping slices. Add any remaining egg mixture.
Tuck spinach and ham between slices, reserving a little ham to sprinkle over top. Sprinkle cheese over pudding, lifting slices with a spatula to allow some to fall between them. Sprinkle reserved ham over pudding and bake in middle of oven 45 minutes to 1 hour, or until puffed and edges of bread are golden and custard is set in middle.

HAM, FONTINA AND SPINACH BREAD PUDDING

HAM, FONTINA AND SPINACH BREAD PUDDING image

Categories Egg Brunch Bake

Yield 6

Number Of Ingredients 12

Ingredients

1 large baguette
2 oz unsalted butter melted (1/2stick)
2 onions chopped
2 tbsp olive oil
1lb cooked ham, cut into 1/2 inch cubes
4 large eggs
4 C whole milk
1 tsp salt
1/4 tsp freshly grated nutmeg
Freshly ground black pepper
6 C spinach leaves (1 bunch) coarsely chopped
3/4 lb fontina grated

Steps:

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 over to 350 degrees. Cook onions in oil in 12 inch nonstick skillet over moderately high heat, stirring occasionally until golden. Add ha and cook, stirring occasionally, until ham is slightly browned. Whisk eggs in a large bowl and whisk in milk, salt nutmeg and pepper. Add toasted bread and toss gently. When bread is saturated, transfer it to a shallow 3 qt. casserole, slightly overlapping slices. Add any remaining egg mixture. Tuck spinach and ham between slices, reserving a little ham to sprinkle over the top. Sprinkle cheese over pudding, lifting slices with spatula to allow some to fall between them. Sprinkle reserved ham over pudding and bake in middle of oven until puffed and edges of bread are golden and custard is set in middle, about 45 minutes to 1 hour.

HAM, SPINACH AND FONTINA (OR GRUYERE) STRATA

Ham, Spinach and Fontina (Or Gruyere) Strata image

A rich and delicious strata that would be a nice feature dish at a brunch. This can be assembled a day ahead. Just cover and refrigerate before baking. This is another recipe from the Best of Bridge ladies. They are legends from my home town. Enjoy!

Provided by Nif_H

Categories < 4 Hours

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 large baguette
1/4 cup butter, melted
2 tablespoons olive oil
2 medium onions, chopped
1 lb ham, cut into 1/2-inch cubes
4 large eggs
4 cups milk
1/4 teaspoon nutmeg, grated
salt & freshly ground black pepper
6 cups fresh spinach, coarsely chopped (about 2 bunches)
3/4 lb Fontina cheese or 3/4 lb gruyere cheese, grated

Steps:

Preheat broiler. Cut baguette diagnoally into 3/4" thick slices. Brush both sides with butter and toast on baking sheet 3" from heat until golden, about 30 seconds each side.
Heat oil in frying pan over medium-high heat. Add onions and stir until golden. Add ham and saute until lightly browned. Set aside.
In large bowl whisk together eggs, milk, salt, nutmeg and pepper. Add toasted bread and toss gently. Transfer saturated bread to shallow 3 quart casserole, slightly overlapping slices. Place spinach and ham mixture between slices. Pour remaining egg mixture over all.
Sprinkle cheese over strata, slightly lifting baguette slices with a spatula to allow cheese to fall between all slices. Preheat oven to 350°F Bake strata in middle of oven for 45 minutes to 1 hour, or until puffed and edges of bread are golden and eggs are set.

Tips for Making Ham Fontina and Spinach Bread Pudding:

- For a richer flavor, use day-old bread cubes instead of fresh bread. - Make sure to use a good quality ham that is not too salty. - If you don't have fontina cheese, you can substitute another type of melting cheese, such as Gruyère or Emmental. - Fresh spinach is best for this recipe, but you can also use frozen spinach if you thaw it and squeeze out the excess moisture before using. - To make the bread pudding ahead of time, assemble it and then cover and refrigerate for up to 24 hours. When you're ready to bake it, let it come to room temperature for 30 minutes before baking. - Serve the bread pudding warm with a side of your favorite salad or soup.

Conclusion:

Ham fontina and spinach bread pudding is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. It is also a great way to use up leftover ham and bread. With its combination of savory ham, creamy cheese, and fresh spinach, this bread pudding is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting way to enjoy ham, give this recipe a try!