That’s right, it’s a savory bread pudding! You could serve this during a brunch or have it for dinner. I served this to some kids I was babysitting, and they gobbled it up and asked for seconds (they did pick out the onions, but hey, I still count it as a win)! Here’s the recipe:
Oil for the dish
4 large eggs
1 1/2 C. whole milk
1 T. Dijon mustard
1/8 tsp freshly grated or ground nutmeg
2 tsp. Kosher salt
1 tsp. pepper
1 12 oz. loaf French or Italian bread, cut into 1-in. pieces
1 small red onion, cut into 1/4-in.-thick wedges (go ahead and leave the layers together, imagine you are slicing an apple)
1 crisp, tart apple, cut into 1/4-in.-thick wedges (the original recipe calls for a red apple like gala or braeburn, but we found it to not have much flavor after baking, so try a tart apple like granny smith.)
4 oz. sliced ham, torn into pieces (I bought a packaged ham steak, so the ham was nice a thick)
2 C. shredded cheddar cheese
1. Heat oven to 350 degrees F. Oil a 2 1/2- 3 quart baking dish.
2. In a large bowl, whisk together the eggs, milk, mustard, nutmeg, 1 tsp. salt and 1/2 tsp. pepper.
3. Add the bread and let sit, tossing occasionally, for about 5 minutes.
5.Transfer to the prepared baking dish. Cover with foil or lid. Bake 30 minutes then remove foil or lid. Bake another 15-20 minutes until set (a knife inserted in the center comes out clean) and top is browned.
Source: adapted from Women’s Day Magazine