• 4 large egg whites
• 4 large eggs
• 1 cup skim milk
• 2 Tbs. Dijon Mustard
• 1 tsp. minced fresh rosemary
• 4 cups whole grain bread cut into 1” cubes
• 5 cups chopped greens, wilted
• 1 cup diced ham
• ¾ cup shredded Gruyere

To wilt the greens rinse thoroughly in cold water.  Transfer into a large microwaveable bowl with a cover.  Microwave on high 2-3 minutes until greens are wilted.  Squeeze out any excess moisture before using greens in recipe.

Preheat oven to 375°.  Grease an 11 x 8 inch baking dish or 2 qt. casserole.  Whisk together egg whites, eggs and milk in a medium bowl.  Add mustard, rosemary, and salt and pepper to taste.  Toss bread cubes, ham and wilted greens together in a large bowl, add egg mixture and stir well to coat the bread.  Transfer to baking dish and push down to compact.  Cover with foil.  Bake until custard has set; 40-45 minutes.  Uncover, sprinkle with Gruyere and continue baking until the pudding is puffed and golden on top; 15-20 minutes.

Adapted from Eating Well April/May 2006.