All the way back in July, I made this awesome bread pudding.
Remember that big project I hinted about?
I know I posted about it on Facebook, but I never did a full post about the whole shebang here – and it’s way overdue!
It was definitely one experience I will never forget.
Lights. Camera. Action. Make up. Someone else picking out my clothes – it was awesome.
When the people from Moovision contacted me about doing a cooking video for the launch of their new website, I was 50% psyched and 50% terrified.
Video? Me? I don’t even like the sound of my own voice on answer machines.
But I knew I couldn’t pass up an opportunity like this, and I’m so, so glad I didn’t.
The crew was fantastic and I made some great new friends. The filming went so smoothly, and everyone made me so comfortable that I got over my nerves pretty fast.
All in all? We had a blast. I can’t even say that it felt like work – it was fun, hanging out with other bloggers, cooking together, getting to know the crew in between takes. I was so sad to leave when filming was over, and I hope I get to work with everyone again in the future.
I made the recipe a few times at home before the video shoot and it was SO hard for me to keep it to myself! But now – I can spill the beans.
This bread pudding is the opposite of a sugary sweet version – it’s full of nutty Gruyere cheese, salty ham, and tangy Dijon mustard. Baked into a golden puffy casserole, this is good for breakfast, brunch, or dinner.
Tangy Ham and Cheese Bread Pudding
Makes: 9-12 servings
- 6 slices of bread, diced
- 1/2 cup lean ham, diced
- 1 cup aged Gruyere cheese, shredded (could also use swiss)
- 3 eggs
- 1 and 1/2 cups Lactaid Reduced Fat 2% milk or Lactaid Whole Milk
- 1 tsp dijon mustard
- 1 tsp salt
- 1/2 tsp pepper
- Preheat oven to 350 degrees.
- Spray or grease an 8×8 baking dish and place half of the cubed bread in the bottom of the dish.
- Place the diced ham and the cheese on top of the layer of bread.
- Top with the remaining bread cubes.
- In a separate bowl, beat the eggs. Stir in the milk, dijon, salt, and pepper.
- Pour the milk mixture over the bread, pressing down to let the milk soak into the bread.
- Bake at 350 for 30-35 minutes or until the top is golden and the the bread pudding is set.
- Cool 5 minutes before serving.