Name: Ham, Fontina, and Spinach Bread Pudding
Cook time: 30 min
Total time: 1 1/4 hr
Yield: Makes 6 servings
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

Image may contain Food Pork Cutlery and Fork

Ham, Fontina, and Spinach Bread PuddingAlan Richardson

Cook's note:

Bread pudding can be assembled 1 day ahead and chilled, covered. Increase baking time to 1 hour and 10 minutes if bread pudding is cold when put in oven, and cover top with foil after 45 minutes to prevent overbrowning.

Recipe notes

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