Honey Challah

• Brunch
• Passing with dinner
• Using in recipes
• Serving at a festive occasion
• Gift giving

Recipe:

Ham, Spinach and Gruyere Bread Pudding

Adapted from Paula Deen’s Christmas 2009

¼ cup butter
2 leeks, thinly sliced (pale green parts only)
1 6-ounce package of fresh baby spinach
1 loaf of Breadsmith Honey Challah, cut in one-inch cubes
2 cups chopped cooked ham
2 cups shredded Gruyere cheese
1 5-ounce package shredded Parmesan cheese
2 tablespoons minced fresh thyme
5 large eggs
2 cups heavy whipping cream
½ cup whole milk
¼ cup Dijon mustard

In a large skillet, melt butter over medium heat. Add leeks, and cook for 3 to 4 minutes, or until leeks are tender. Add spinach, and cook for 2 to 3 minutes, or until spinach is wilted. Remove from heat, and set aside. Spray a 13x9-inch baking dish with nonstick cooking spray. Spread half of the bread cubes evenly over bottom of the prepared baking dish. Top evenly with half of ham. Spread half of spinach mixture evenly over ham.

In a medium bowl, combine Gruyere, Parmesan and thyme. Sprinkle half of cheese mixture evenly over spinach mixture. In a medium bowl, whisk together eggs, cream, milk and mustard. Pour half of egg mixture evenly over cheese mixture. Repeat layers, beginning with bread and ending with egg mixture. Let stand for 30 minutes, pressing bread down lightly with the back of a wooden spoon. Preheat oven to 375°. Bake for 45 minutes to 1 hour, or until center is set and top is golden brown. Let stand for 10 minutes before serving.

Honey Challah is available Fridays in Edina and Minnetonka, Thursdays and Fridays in St. Paul.

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