Savory Bread Pudding with Easter Leftovers

By: Chef Walter
By: Chef Walter

Ingredients

5 cups day old bread cut into cubes (I use the Tuscan round loaves which
have a great crust)
2 to 3 cups ham, cubed
2 to 3 cups asparagus, cut into 1 inch pieces (leftover works fine)
1 10 oz pkg frozen chopped spinach, thawed and squeezed dry (or use
leftover)
2 cups cheddar cheese, grated
8 oz reduced fat cream cheese, softened
5 eggs
2 cups milk
½ tsp nutmeg
salt and pepper to taste

Directions

Toss the bread cubes, ham, asparagus, spinach and cheddar cheese together and spread evenly into a casserole dish. Beat the milk into the cream cheese and then beat that mixture with the eggs until completely mixed. Pour over the bread mixture and allow to stand at least 30 minutes before placing in a preheated 350 deg oven. Allow to bake until puffed and brown.
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