Baked Ham and Cheese Bread Pudding

I am entering this in Dom's at http://belleaukitchen.blogspot.com.au/ Bloggers Challenge 'random recipes'.

As I am a novice at this I hope I have included all the correct components.

So............
 I randomly chose a cook book from my bookshelf -

I took down this beautiful book Apples for Jam by Tessa Kiros, that I have had for a long time, and can you believe it I have never opened it, not even flicked through it, let alone cooked anything from it.  The pages are still crisp and new albeit I could have owned it for more than 5 years!

The pages opened automatically where the lovely pink ribbon marker slept inside - Baked Ham and Cheese Bread Pudding with the cute childlike drawing on the corner. That was the challenge for tonight! 

It was too hot really to have the oven on but I persevered. The first words said "this quick tasty meal" so that gave me encouragement. I scanned the ingredients and I had everything so this was looking good. 

3 eggs

250ml (9 Fl oz/1 cup) Milk

250ml (9 Fl oz/1 cup) single cream

Freshly grated nutmeg - (I only had ground so I used that)

80g (2 3/4 oz) butter soft

1 white sliced loaf (14 thick slices) it said to remove crusts but as this was a soft shop bought loaf I left the crusts on

200g (7 oz) sliced ham - I had leg ham chopped up in the freezer left over from Christmas 

200g (7 oz) cheese coarsely grated - I used a combination of tasty cheddar and buffalo mozzarella 

60 g (2 1/4 oz) Parmesan cheese grated

Preheat oven to 180c (350F/Gas 4)

Grease with butter an ovenproof dish 30x20x5cm (12x8x2in)

I was very glad of the conversion to imperial measurements as I always struggle with pan sizes in metric. I think its called old age!

Whisk together eggs milk and cream, season with salt and nutmeg.

Butter bread on 1 side and lay half of them in the bottom of the dish, slightly overlapping (buttered side up). Pour over half the egg mixture. Leave until the mixture has soaked into the bread. Lay over half the ham and half the cheeses. Repeat with the rest of the ingredients. Press the bread down under the egg mixture (I used my hands but you could use an egg slice)

finishing with the cheese sprinkled on top.

Bake in the oven for 25-30 mins until the top is beautifully browned.  Turn off the oven, open the door, and leave the pudding in the oven to cool. I served this warm as directed and put the rest in the fridge to have for lunch cold.  

This serves 6 easily and was delish.

When I said to the man that this is what I was making for dinner tonight he groaned as he does not like bread and butter pudding, but when it came out of the oven all he could say was "WOW"!

I can't believe this little treasure has sat on my bookshelf all this time waiting patiently for Dom's challenge to inspire me to take it down. Think I might open Tess' book more often! 

Have a look for yourself on The Book Depository