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Active Time: 30 Minutes
Total Time: 1 Hour 45 Minutes
Yield: 6 servings
High-quality smoked ham is worth the cost. It infuses the pudding with a smoky flavor that complements the spinach, peppers, rosemary and Gruyere.
Make Ahead Tip: Prepare the pudding through Step 3; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 4.
RECIPE INGREDIENTS
For Custard:
4 large egg whites
4 large eggs
1 cup skim milk
For Seasonings:
2 tablespoons Dijon mustard
1/4 teaspoon freshly ground pepper
1 teaspoon minced fresh rosemary
For Bread & filling:
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
5 cups chopped spinach, wilted (see Tip)
1/2 cup chopped jarred roasted red peppers
1 cup diced ham steak (5 ounces)
For Topping:
3/4 cup shredded gruyere cheese
Tip: To wilt greens, rinse greens thoroughly in cool water. Transfer them to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave on high until wilted, 2 to 3 minutes. Squeeze out any excess moisture from the greens before adding them to the recipe.
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1st Keep
 Patrice_Sartor
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jonica.widener
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