We are not big ham eaters in our house, but every once in a while we get a craving for it. And we do, it’s often so we can eat this glorious mixture of sweet pears, salty chunks of ham and melty, creamy Brie cheese, all baked together in a simple custard of milk, a little butter and an egg. Mixed throughout all of it are chunks of bread, and the whole thing is basically a casserole version of the best dang ham and cheese sandwich you ever ate meets French Toast, and then some.
This is obviously a fab use for leftover ham, but in our house it’s also a great use for leftover bread. You need a hearty bread for this recipe that is not going to totally disintegrate into your custard. Any kind of country bread will do – crusty french bread, a nice rye bread, etc – but I always use whatever I have left over of the Almost No Knead Bread I make every weekend. It’s the perfect consistency for this marvelous, easy peasy casserole.
So there you go…this is obviously a great, quick supper dish, but it makes a perfect brunch as well, especially if you are having a hungry crowd. (And in my experience, crowds are always hungry!) Here’s the recipe.
Ham, Brie and Pear Bake
Recipe adapted from BETTY CROCKER SMART COOK