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Monte Cristo Bread Pudding


Today has been gray and drizzly.  Although I generally don't like to bake in the summer, it just seemed to be the perfect day to make one of my favorite egg dishes - bread pudding.

This Monte Cristo Bread Pudding is unique in that is a savory bread pudding instead of a dessert.  A perfect rainy summer evening meal.




What you Need


4 Fresh Eggs 
1 Cup Heavy Whipping Cream
1/2 Cup Milk
1 Tablespoon Deli-Style Mustard
Salt and pepper to taste
1 Loaf French Bread, cut into 1/2" cubes
1 lb. Turkey, cut into 1/2" cubes
1 lb. Ham, cut into 1/2" cubes
1 lb. Swiss Cheese, cut into 1/2" cubes
1 Tablespoon Fresh Thyme
1/2 Stick Butter
Powdered sugar

What you Do

Whisk eggs, cream, milk, and mustard, salt and pepper in a 2 Cup measuring cup and set aside.

Butter a 13"x 9" casserole dish and arrange the bread cubes in a single layer in the dish. Layer the meats and cheese on top of the bread. Sprinkle thyme over top, then cover with the remaining bread.

Carefully pour the egg mixture over the top, making sure to moisten all the bread. Cover with plastic wrap, pressing down to soak the filling and refrigerate for at least 6 hours or overnight.  

Bake at 350 degrees for 20 minutes, then remove from the oven, brush top with melted butter and return to oven for another 25 minutes or until cheese is bubbling and top is golden brown.  

Serve immediately dusted with a bit of powdered sugar and a nice cold glass of crisp Chardonnay, light a few candles and enjoy the rain! 







Monte Cristo Bread Pudding


Author:
Turn a classic Monte Cristo sandwich into a hearty savory bread pudding.

ingredients:

  • 4  Fresh Eggs
  • 1 Cup Heavy Whipping Cream
  • 1/2 Cup Milk
  • 1 Tablespoon Deli-Style Mustard
  • Salt and pepper to taste
  • 1 Loaf French Bread, cut into 1/2" cubes
  • 1 lb. Turkey, cut into 1/2" cubes
  • 1 lb. Ham, cut into 1/2" cubes
  • 1 lb. Swiss Cheese, cut into 1/2" cubes
  • 1 Tablespoon Fresh Thyme
  • 1/2 Stick Butter

instructions:

How to cook Monte Cristo Bread Pudding

  1. Whisk eggs, cream, milk, and mustard, salt and pepper in a 2 Cup measuring cup and set aside.
  2. Butter a 13"x 9" casserole dish and arrange the bread cubes in a single layer in the dish. Layer the meats and cheese on top of the bread. Sprinkle thyme over top, then cover with the remaining bread.
  3. Carefully pour the egg mixture over the top, making sure to moisten all the bread. 
  4. Cover with plastic wrap, pressing down to soak the filling and refrigerate for at least 6 hours or overnight.
  5. Bake at 350 degrees for 20 minutes, then remove from the oven, brush top with melted butter and return to oven for another 25 minutes or until cheese is bubbling and top is golden brown.
  6. Serve immediately.  Leftovers can be refrigerated, covered, and the reheated in the oven.
Created using The Recipes Generator


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