Today has been gray and drizzly. Although I generally don't like to bake in the summer, it just seemed to be the perfect day to make one of my favorite egg dishes - bread pudding. This Monte Cristo Bread Pudding is unique in that is a savory bread pudding instead of a dessert. A perfect rainy summer evening meal.
4 Fresh Duck Eggs (or 5 medium chicken eggs)
1 Cup Heavy Whipping Cream
1/2 Cup Milk
1 Tablespoon Deli-Style Mustard
Salt and pepper to taste
1 Loaf French Bread, cut into 1/2" cubes
1 lb. Turkey, cut into 1/2" cubes
1 lb. Ham, cut into 1/2" cubes
1 lb. Swiss Cheese, cut into 1/2" cubes
1 Tablespoon Fresh Thyme
1/2 Stick Butter
Whisk eggs, cream, milk, and mustard, salt and pepper in a 2 Cup measuring cup and set aside. Butter two 8" square casserole dishes (or one 13"x9" dish) and arrange half of the bread cubes in each dish, dividing evenly. Layer half of the meats and cheese in each dish on top of the bread. Sprinkle thyme over top, then cover with the remaining bread.
Carefully pour the egg mixture over the top, making sure to moisten all the bread.
Cover with plastic wrap, pressing down to soak the filling and refrigerate for at least 6 hours or overnight.
Bake at 350 degrees for 20 minutes, remove from oven, brush top with melted butter and return to oven for another 25 minutes or until cheese is bubbling and top is golden brown.
Serve immediately with a nice cold glass of crisp Chardonnay, light a few candles and enjoy the rain!