8largeSourdough or Italian bread slices, day-old recommended, pre-sliced or cut into ½-inch-thick slices
3-4TablespoonsDijon mustard
3-4Tablespoonsbutter, softened
16slicesdeli Black Forest ham, about 8 ounces (225 grams)
1 1/2cupsshredded Gruyère, Swiss, Emmental, Jarlsberg or old, white Cheddar, DIVIDED
2 1/2cupsmilk, preferably whole milk (3% b.f.)
5largeeggs
Salt and freshly ground black pepper
For serving:
Icing/Confectioners’ sugar
Raspberry Jam
Arugula, optional
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Instructions
Grease a shallow baking dish, approximately 2.5 quarts, such as this roughly 9x13-inch oval baker. A 9x13-inch rectangle may be too big. A 10-inch top diameter cast-iron skillet would work well or alternately a 9-inch cake tin. You want the bread pieces to be very tightly together in the pan.
If your bread is fresh, lay out the slices ahead and let them stand on the counter for a couple of hours to dry out or alternately, place on a baking sheet and pop into a 325F for 3-5 minutes, then let cool.
Lay bread slices out. Spread 1/2 of the slices with Dijon mustard and the other 1/2 of the slices with soft butter.
Working with the slices with the mustard, top with about 4 slices of ham, ruffling them up a bit, rather than laying flat. Sprinkle with about 1/4 cup of the shredded cheese. Top with the buttered slice of bread, with the un-buttered side up (like you're making a sandwich). Repeat with the remaining slices.
Cut the "sandwiches" into small pieces (see Step-by-Step photos above this recipe card to see how I cut my slices). Place the sandwich pieces into your prepared dish, nestling them up very close to each other and with the pointed ends or crust side up. Set aside.
In a large bowl or measuring cup, whisk together the milk, eggs, salt and pepper. Slowly pour the egg mixture over the sandwiches, being sure to pour a bit over each bit of bread. Sprinkle top with the remaining 1/2 cup-ish of shredded cheese. Cover the pan with plastic wrap and chill at least 1 hour or overnight.
Preheat the oven to 350°F. Uncover the dish and bake until golden and the egg mixture is set, about 35-40 minutes. Remove and let cool 10 minutes. Sprinkle with icing/confectioners’ sugar. Top with a dollop of jam and arugula.
Notes
This bread pudding is drier than some bread puddings. As written, about 1/2 of the bread is soft and creamy and the top half is toasted and crispy. It complements the "sandwich" aspect of this dish nicely.That said, you can certainly add more egg/milk mixture if you prefer a wetter/softer bread pudding. Simply make more of the mixture using the basic formula of 1 egg for each 1/2 cup of milk. In all cases though, the top part of the bread should be above the level of the liquid.If your bread slices are smaller than the ones shown here, simply make more of the "sandwiches". If slicing the bread yourself, slice into no more than 1/2-inch slices. You don't want the bread slices too thick.Be sure to read the notes above the Recipe Card for more tips on making this recipe. You will also find Step-by-Step photos there, that you might find helpful when assembling this bread pudding.Freezes and re-heats beautifully!