When I have leftover ham, there are three things I do with it: ham fried rice, ham and swiss bread pudding, and then a bean soup with the hambone. I am not adventuresome with it comes to leftover ham. I have found what works and I am sticking with it. Like my sticky chicken earlier in the week, this recipe also comes from 2004, Cooking Light Annual Recipes 2004to be exact. And like my other book from 2004, it is no longer available new from Amazon – you have to purchase it from other sellers.
I try to pick up the Cooking Light Annuals cheaply whenever I can find them. Sometimes I find them at Marshall’s or HomeGoods, garage sales, used book stores. I have never paid full price for one. But I have to say, if I was going to pay full price, this 2004 version would be well worth it. Here are just a few of the recipes I’ve made from it: Orecchiette with Sausage, Peppers, and Feta, Roasted Sweet and Sour Beets and Carrots, Hot and Sour Chicken Noodle Soup, even Cranberry Liqueur! And much, much more! It seriously was a fantastic year for Cooking Light.
But back to this bread pudding. It is easy and wonderful. The Swiss cheese adds just the right amount of cheesy bite to the bread pudding. I always double the recipe, because you can not have too much of this! You can find the recipe online: Ham and Swiss Bread Pudding from Cooking Light, or in the 2004 Annual!
This will be my entry for Foodie Friday at Designs by Gollum!