COMPLETE OUTDOOR LIVING COOKBOOK

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Savory Bread Pudding with Goat Cheese and Ham

Chopped fresh herbs, if available, can be stirred into the beaten egg mixture just before the pudding goes into the oven.

2 tablespoons unsalted butter, at room temperature 24 slices day-

old French or Italian bread, ¼ inch (6 mm) thick

¼ lb (125g) fresh goat cheese, crumbled

I thick slice boiled ham, about ¼ lb (125 g), finely diced

½ cup (2 ½ oz/75 g) pitted black olives, preferably Niçoise, coarsely

chopped

6 eggs, lightly beaten

2 cups (16 f1 oz/500 ml) milk

½ teaspoon salt

¼ teaspoon ground pepper

boiling water, as needed

2 tablespoons grated Parmesan cheese

Preheat the oven to 350°F (I80°C). Butter a 2-qt (2-1) baking dish.

Spread a small amount of the butter over one side of each bread slice. Arrange one third of the bread slices, buttered side up, on the bottom of the prepared baking dish. Scatter half of the goat cheese over the top. Top with half of the ham and half of the olives. Top with half of the remaining bread slices and then layer all of the remaining goat cheese, ham, and olives. Place the remaining bread slices on top.

ln a large bowl, whisk together the eggs, milk, salt, and pepper. Ladle or pour the egg mixture over the contents of the baking dish. Cover with aluminum foil. Set the pudding dish in another, larger baking dish and place in the oven. Pour boiling water into the larger baking dish to reach halfway up the sides of the pudding dish.

Bake for 30 minutes. Remove the foil and sprinkle with the Parmesan cheese. Continue to bake until the top is golden brown and the center is set, about 30 minutes longer. Remove from the oven and let cool slightly. Spoon onto individual plates and serve warm.

From Williams-Sonoma Complete Outdoor Living Cookbook