A few days after Easter, we grew tired of ham. Tired of ham! Is it possible? Yes, unfortunately one even grows tired of a good thing. So, I wrapped up the ham bone, and diced up the remaining ham and tossed it in my freezer. I’ve read somewhere that ham doesn’t freeze well, but I’ve never had any problems, probably because it never lasts that long in the freezer! So, with a loaf of bread rapidly going stale, and a desire for something hearty, I searched and found some ideas which I used for this bread pudding. It was everything that I hoped it would be. Of course, with ham, goat cheese and kalamata olives, how could it be anything but delicious?!
Ham, Olives, and Goat Cheese Bread Pudding
4 cups cubed, stale bread
2 cups diced, cooked ham
4-6 oz crumbled goat cheese
1/2 cup pitted and diced kalamata olives
2 cups milk (I used 2 %)
salt and fresh ground pepper to taste
Preheat oven to 350. Spray a 2-3 quart baking dish with cooking spray (I used a shallow gratin dish because I like the crispy top part the best). Whisk together eggs, milk, salt and pepper together in a large bowl. Add the rest of the ingredients and toss to combine. Spread into prepared pan. Press on it to allow all of the bread to soak up some of the egg mixture. Bake at 350 for 45 minutes.