Ingredients
-
6 ounce dry rye bread, cut into small cubes (4 cups)*
-
1 medium fennel bulb
-
6 ounce thinly sliced, cooked ham, chopped (1 1/4 cups)
-
1 large Granny Smith apple, cored and chopped (1 1/2 cups)
-
4 ounce Havarti cheese, shredded (1 cup)
-
½ cup thinly sliced green onions
-
6 eggs, lightly beaten
-
2 cup milk
-
¼ teaspoon black pepper
-
Sliced green onions (optional)
Directions
-
Preheat oven to 325°F. Grease a 2-qt. rectangular baking dish. Spread half of the bread cubes in the dish. If desired, snip some of the green feathery tops from the fennel bulb and reserve for a garnish. Trim, core, and chop fennel bulb; measure 1 cup. Sprinkle fennel evenly over bread in dish. Top with ham, apple, cheese, and 1/2 cup green onions. Top with remaining bread.
-
In a medium bowl whisk together eggs, milk, and pepper. Drizzle evenly over bread mixture in dish. Press down lightly with the back of a large spoon until all the bread is moistened.
-
Bake, uncovered, about 1 hour or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. If desired, sprinkle top with reserved fennel fronds and/or additional sliced green onions.
*To Dry Bread:
Let bread cubes stand at room temperature, uncovered, 6 hours. Or, bake cubes bread in a 300°F oven 8 to 10 minutes or until dry.
Nutrition Facts (per serving)
| 242 | Calories |
| 11g | Fat |
| 19g | Carbs |
| 16g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 242 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 5g | 25% |
| Cholesterol 167mg | 56% |
| Sodium 523mg | 23% |
| Total Carbohydrate 19g | 7% |
| Total Sugars 7g | |
| Protein 16g | 32% |
| Vitamin C 4.9mg | 5% |
| Calcium 202mg | 16% |
| Iron 1.7mg | 9% |
| Potassium 435mg | 9% |
| Folate, total 56.6mcg | |
| Vitamin B-12 0.7mcg | |
| Vitamin B-6 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
