Ham, Fontina, and Spinach Bread Pudding

Ingredients

• 0.8 pound crusty baguette 
• 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

1. Preheat broiler.
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.
3. Preheat oven to 350°F.
4. Sauté onions in oil in a 12-inch nonstick skillet over moderately high heat, stirring occasionally, until golden.
5. Add ham and sauté, stirring occasionally, until ham is lightly browned.
6. Whisk eggs in a large bowl and whisk in milk, salt, nutmeg, and pepper to taste.
7. Add toasted bread and toss gently.
8. Transfer bread as saturated to a shallow 3-quart casserole, slightly overlapping slices.
9. Add any remaining egg mixture.
10. Tuck spinach and ham between slices, reserving a little ham to sprinkle over top.
11. Sprinkle cheese over pudding, lifting slices with a spatula to allow some to fall between them.
12. 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.
13. 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.