550g loaf Sourdough Bread, cut into 4cm pieces
350g leftover Colcom Ham, coarsely chopped (left over from Christmas glazed ham)
1 cup strong, mature Cheddar Cheese, or half Gruyere and Cheddar, grated
½ cup Kefalotiri, grated
1 ½ cups Milk
½ cup thick Cream
1 ½ Tbls Dijon Mustard
Chopped Chives or Spring onions
Salt, Pepper and Garlic Salt to season
Watercress or Baby Herbs to serve
- Preheat the oven to 180°C. Grease an oven proof dish well with butter.
- Spread half the bread cubes over the base of the prepared dish. Top with ¾ of the ham. Sprinkle with half the cheeses. Top with remaining bread pieces and scatter over the remaining ham.
- Whisk the eggs, milk cream, spring onions and seasonings together in a large jug. Pour over the egg mixture evenly over the dish. Allow to stand for 30 minutes to soak. Sprinkle with remaining cheeses. Bake for 1 hour or until golden and set. Cover with foil if overbrowning. Stand for 10 minutes. Sprinkle with Watercress or Baby Herbs.