Active Time

　　30 min

　　Total Time

　　1 1/4 hr

　　

Ingredients

Makes 6 servings

　　1 large baguette (about 3/4 pound)

　　1/2 stick unsalted butter, melted

　　2 onions, chopped

　　2 tablespoons olive oil

　　1 pound cooked ham, cut into 1/2-inch cubes

　　4 large eggs

　　1 quart whole milk

　　1 teaspoon salt

　　1/4 teaspoon freshly grated nutmeg

　　6 cups spinach leaves (about 1 bunch), coarsely chopped

　　3/4 pound Fontina cheese, grated

　　

Step 1

Preheat broiler.

　　

Step 2

Diagonally cut baguette crosswise into 3/4-inch-thick slices and brush both sides with butter. Toast on a baking sheet under broiler 3 inches from heat until golden, about 30 seconds on each side.

　　

Step 3

Preheat oven to 350°F.

　　

Step 4

Sauté onions in oil in a 12-inch nonstick skillet over moderately high heat, stirring occasionally, until golden. Add ham and sauté, stirring occasionally, until ham is lightly browned.

　　

Step 5

Whisk eggs in a large bowl and whisk in milk, salt, nutmeg, and pepper to taste. Add toasted bread and toss gently. Transfer bread as saturated to a shallow 3-quart casserole, slightly overlapping slices. Add any remaining egg mixture.

　　

Step 6

Tuck spinach and ham between slices, reserving a little ham to sprinkle over top. Sprinkle cheese over pudding, lifting slices with a spatula to allow some to fall between them. Sprinkle reserved ham over pudding and bake in middle of oven 45 minutes to 1 hour, or until puffed and edges of bread are golden and custard is set in middle.

　　Cook's note:

　　Bread pudding can be assembled 1 day ahead and chilled, covered. Increase baking time to 1 hour and 10 minutes if bread pudding is cold when put in oven, and cover top with foil after 45 minutes to prevent overbrowning.