SMOKED HAM AND GRUYÈRE EGG BAKE

Soft in the middle and crunchy on top, this comforting breakfast dish is part strata and part pudding. The ham lends an alluring smoky taste, while the Gruyère, an excellent melting cheese, adds a slightly nutty note.

Ingredients

6 cups cubed (1/2 inch) day-old artisan-style Italian bread (from 12-oz. loaf)
1 cup slivered or finely chopped baked ham (about 5 oz.)
2 cups shredded Gruyère cheese (8 oz.)
4 eggs
3 cups low-fat milk (2%)
1 Tbs Dijon mustard
1/2 tsp hot sauce or to taste

Steps

Step 1
1. Coat 13×9-inch (3-quart) shallow glass or ceramic baking dish with cooking spray. Arrange bread in bottom; sprinkle with ham and cheese.
1. Whisk eggs in large bowl until blended; whisk in all remaining ingredients. Pour over bread mixture, pressing down with back of spatula to keep bread submerged. Cover and refrigerate 5 hours or overnight.
1. Heat oven to 350°F. Bake, uncovered, 50 to 60 minutes or until golden brown and knife inserted in center comes out moist but clean. Let stand 10 minutes before serving.

SMOKED HAM AND GRUYÈRE EGG BAKE

Ingredients

Steps

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