Savory Dijon Ham and Gruyere Bread Pudding with Rosemary
- 3 Eggs
- 1/2 C Shredded Gruyere
- 1/2 C Ham Steak chopped
- 1/2 C light cream or half and half
- 1 T bold dijon mustard
- 3 Sprigs Rosemary
- 4 C cubed day old bread
Prepare an oval baker with olive oil or 4 ramekins. Set aside. In a bowl, whisk together mustard, eggs and cream. Stir in the rosemary, cheese and ham. Pour over the cubed bread. Let sit for an hour in the refrigerator. Scoop into the prepared baker or ramekins. Top with some more cheese and rosemary.
Bake 25 minutes at 350 degrees. Tops should be bubbly and golden.