1 pound finely-chopped ham cooked cut into 1/2-inch cubes
4 large eggs
0.8 pound fontina grated
0.3 teaspoon nutmeg freshly grated
2 tablespoons olive oil
2 onion chopped
1 teaspoon salt
6 cups pkt spinach coarsely chopped ( 1 bunch)
0.5 stick butter unsalted melted
1 quart milk whole
Equipment
bowl
frying pan
baking sheet
oven
whisk
aluminum foil
broiler
spatula
Directions
Preheat broiler.
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.
Preheat oven to 350°F.
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.
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.
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.
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.