- 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.