Subj : BH&G 2709
To   : All
From : Dave Drum
Date : Fri May 14 2021 11:29:10

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ham & Brie Bread Pudding
 Categories: Pork, Breads, Cheese, Dairy, Herbs
      Yield: 6 Servings
 
           Nonstick spray
      4 lg Eggs
      3 c  Milk, half & half, or light
           - cream
      2 cl Garlic; minced
      1 ts Dried thyme; crushed
    1/4 ts Ground black pepper
      6 c  Cubed herbed focaccia; dried
  1 1/2 c  Chopped cooked ham
  4 1/2 oz Brie; in 1/2" pieces
    1/3 c  Snipped dried tomatoes (not
           - oil-pack)
 
  Lightly coat the inside of a 3 1/2 or 4 quart slow cooker
  with cooking spray; set aside.
  
  In a large bowl whisk together eggs, milk, garlic, thyme,
  and pepper. Gently stir in bread cubes, ham, Brie, and
  dried tomatoes. Spoon into prepared cooker.
  
  Cover and cook on low-heat setting for 3 1/2 to 4 hours or
  until a knife inserted in center comes out clean (mixture
  will puff), giving crockery liner a half turn halfway
  through cooking, if possible. Turn off cooker. If
  possible, remove crockery liner from cooker. Let stand,
  covered, for 30 minutes before serving (pudding will fall
  slightly as it cools).
  
  * To make dried focaccia cubes, heat oven to 300ºF/150ºC.
  Cut focaccia in 1/2" cubes. Spread in a single layer in a
  15" x 10" x 1" baking pan. Bake for 10 to 15 minutes or
  until cubes are dry, stirring twice; cool. (Or let bread
  cubes stand, loosely covered, at room temperature for 8 to
       12    hours.)
  
  FOR EASY CLEANUP: Line your slow cooker with a disposable
  slow cooker liner. Add ingredients as directed in recipe.
  Once your dish is finished cooking, spoon the food out of
  your slow cooker and simply dispose of the liner. Do not
  lift or transport the disposable liner with food inside.
  
  Servings: 6
  
  Better Homes & Gardens | April 2015
  
  MM Format by Dave Drum - 05 April 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

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