Wednesday, June 27, 2012

Cold-Cuts Bread Pudding

A strange idea?  Maybe.  But delicious?  Oh yes!

Just roll with me on this, people: when you find yourself with a fridge stocked with a surplus of maple ham, smoked turkey, muenster cheese, sandwich bread (plus a few eggs), and little else, you'll be happy to have this in your back pocket.

Cold Cuts Bread Pudding
Serves 6

5 slices stale sandwich bread, cubed
1 bell pepper, stem and seeds removed and diced
4 slices smoked turkey, chopped
4 slices maple ham, chopped
4 slices deli cheese (swiss, muenster, cheddar, etc.)
4 eggs, beaten
3 cups low-fat milk
8 shakes of oregano
salt and pepper

- Preheat the oven to 325°F and grease a casserole (glass is nice).
- In a large bowl, toss together the bread, pepper and cold cuts and set aside
- In a separate bowl, whisk together the eggs and milk, and season with oregano and salt and pepper.
- Spread the dry ingredients evenly across the bottom of the casserole and pour the egg-milk mixture over.
- Lightly poke the bread that's at the surface into the liquid, ensuring everything is wet - otherwise, those pieces of bread will burn.
- Place the casserole on a sheet tray to catch any spills and place in the center of the preheated oven.  Bake for 1 hour, until the liquid is almost completely set.
- Remove from the oven and allow to cool and set up before serving, or cover and refrigerate for later.  This is best served at room temp.

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