Christmas Ham and Comte Pudding

By / Photography By Jennifer Bakos | October 28, 2016

Ingredients

  • 4 tablespoons butter
  • 6 1-inch thick slices of day old crusty bread
  • ½ cup thinly sliced shallots
  • 1½ cups chopped smoked Christmas ham
  • 1 teaspoon chopped thyme leaves
  • 2 cups half and half
  • 5 eggs
  • 2 teaspoons Dijon mustard
  • ½ teaspoon black pepper
  • 4 ounces grated Comte cheese

Preparation

Preheat oven to 350°.

Use one tablespoon butter to grease the bottom and sides of a 2-quart baking dish. Line the baking dish with bread slices.

In a skillet over medium high, melt remaining butter. Add shallots and saute for 3 minutes to soften. Remove from heat and add ham and thyme leaves. Stir to combine and then spread mixture over sliced bread.

In a large measuring cup, beat together half and half, eggs, mustard and pepper. Pour mixture over bread. Sprinkle Comte over the top. Bake until custard is set (45-50 minutes). Let dish rest 15-20 minutes before serving.

Ingredients

  • 4 tablespoons butter
  • 6 1-inch thick slices of day old crusty bread
  • ½ cup thinly sliced shallots
  • 1½ cups chopped smoked Christmas ham
  • 1 teaspoon chopped thyme leaves
  • 2 cups half and half
  • 5 eggs
  • 2 teaspoons Dijon mustard
  • ½ teaspoon black pepper
  • 4 ounces grated Comte cheese
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