This souffle-like breakfast treat is swirled with spinach pesta and studded with bits of smoked ham, and it oozes melted Gruyere cheese. It’s a dish to serve for brunch or on any morning when you’re not feeling rushed.
SERVES 6
INSTRUCTIONS:
SPINACH PESTO
- 1 cup packed baby spinach leaves
- 2 tablespoons pine nuts
- ½ cup freshly grated Parmigiano-Reggiano cheese
- 1 garlic clove
- ½ cup extra-virgin olive oil
- Salt and freshly ground black pepper
BREAD PUDDING
- 2 cups torn stale white crustless bread cubes
- 1 cup diced smoked ham (½-inch dice)
- 1 cup diced Gruyère cheese (½-inch dice)
- 6 large eggs
- 1 cup heavy cream
- 6 drops of Tabasco or another hot sauce
- 2 cups water
INSTRUCTIONS:
- To make the pesto: In a food processor, process the spinach, pine nuts, cheese, and garlic until they are broken up. With the machine running, pour in the oil and process until the mixture forms a paste. Season the pesto with salt and pepper and set aside.
- To make the bread pudding: In a large mixing bowl, combine the bread, ham, and cheese. In a small mixing bowl, whisk together the eggs, cream, and Tabasco. Pour the egg mixture over the bread mixture and press down to soak it.
- Coat the insides of six 4-ounce ramekins with nonstick cooking spray. Scoop ¼ cup of the egg mixture into each ramekin, top with 1 tablespoon of the spinach pesto, and then with a few tablespoons more of the egg mixture, filling the ramekins to within ¼ inch of the rim. Cover each ramekin tightly with aluminum foil. Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom and stack the ramekins in the basket. Lock the lid in place and cook at high pressure for 7 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Carefully remove the ramekins from the pressure cooker. Remove the foil and blot any excess water on top of each bread pudding. Tip a ramekin out onto each plate and serve.
