Dining Downton Style: Abbey Brunch Pudding
BY PAMELA FOSTER
This is a great dish to make for brunch since it needs to be prepared ahead of time. Do most of the work the night before and bake the morning before serving. I typically serve with a spicy Tomato Sauce or with a Brown Sauce.
— 1 loaf quality whole wheat bread, cut into cubes
— 2 cups skim milk
— Kosher salt and freshly ground pepper, to taste
— 2 tbsp. of your favorite fresh herbs, minced (basil, oregano, parsley)
— 1 lb. cooked ham, cut into cubes
— 1 bunch green leafy vegetable: kale, spinach, torn into large pieces
— EVOO (Extra Virgin Olive Oil)
— 8 ounces fresh mushrooms, chopped
— 1 ¾ cups cheese, grated (cheddar, swiss)
1. Mix together eggs, milk and spices. Set aside.
2. Heat olive oil over medium-high heat, then add your green leafy vegetables. Cook for 2 minutes, or until slightly wilted. Remove from heat and set aside. Next, fry the mushrooms until lightly browned. Add to the other vegetables and add the herbs, and ham.