Savory Bread Pudding

From the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis

Introduction

Known as “strata,” this is one of our favorite brunch dishes, especially for company. You put it all together the night before, refrigerate it, and bake an hour or so before serving. You may want to make two for a large group because people will come back for seconds. Serve this dish with fresh fruit or juice and freshly baked bread and sweet rolls. Your guests will leave singing your praises. Strata means “layer,” but has been attached to a casserole dish made with layered bread and other ingredients.

Ingredients

Steps

1. Butter a 9x13-inch baking dish. Butter bread slices and cut into 1-inch cubes. Place half the bread cubes in the bottom of the prepared baking dish. Sprinkle with half the cheese and chilies, then all the ham. Top with the remaining bread cubes, cheese, and chilies. Press down lightly with your hand.
2. In a large bowl, beat eggs with a whisk, then beat in milk, salt, and pepper to blend well and pour over the bread mixture. Cover tightly with plastic wrap and refrigerate overnight.
3. Next morning, about 1½ hours before you want to serve the casserole, preheat the oven to 350°F and remove the bread pudding from the refrigerator to warm it up slightly. Bake until pudding is set in the middle and doesn’t appear runny when shaken gently, about 1 hour. Allow to stand for 10 to 15 minutes before serving.

Notes

• The number served depends on how you divide the dish. If you cut it in half lengthwise and crosswise into 4 sections, you will get 8 pieces. If you cut it lengthwise into 3 sections and crosswise into 4, it will yield 12 portions.
• You can halve this recipe and bake it in an 8-inch square baking dish to serve 4 to 6 as a family supper with a green salad.
• Here’s an opportunity to use your pretty oven-to-table baking dishes, or a glass baking dish rather than aluminum.
• Black Forest ham is a gourmet ham that is cured with special seasonings in a German style. It is found in specialty markets and gourmet shops. If you can’t find it, any good quality baked ham will do.

This content is from the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis.