Good morning, and Happy Easter Sunday! I hope you all have lovely days planned with family and friends? Today I have an adaptation of a Sainsburys recipe for an amazing brunch: Ham and Mozzarella bread pudding. The children are waking REALLY early since it’s gotten lighter in the morning (hello, 5.15am), so despite a good breakfast and a snack, they are often ravenous by late morning- cue the need for great brunch ideas!
This brunch is super-tasty, and feels just that bit fancy, despite it really taking no effort at all.
The original recipe uses spinach (which is what I would usually choose to use), but I swapped it for blanched peas instead, as Freddie and Sasha won’t go near the stuff. I served this with some salad, and a bit of tomato ketchup on the side (natch).
You will need:
- 260g bag young spinach.
- 300ml semi-skimmed milk.
- 4 large eggs.
- 15g fresh chives (or flat-leaf parsley), snipped.
- 1 tsp smoked paprika.
- 10 slices medium white bread, cut into triangles
- 100g ham, chopped.
- 2 tomatoes, thinly sliced.
- 125g pack mozzarella, drained and torn.
- Preheat the oven to 200°C,fan 180°C, gas 6. Pierce the bag of spinach and microwave on high for 1 minute, until wilted. Set aside.
- In a large bowl, whisk together the milk, eggs, most of the chives, 1⁄2 tsp of the paprika and some freshly ground black pepper.
- Line a 1.5-litre ovenproof dish with a layer of the bread triangles, overlapping slightly. Top with 1⁄2 the ham, spinach and tomatoes, then pour over 1⁄2 the egg mixture. Repeat with the remaining ham, spinach, tomatoes and egg mixture.
- Top with the mozzarella and sprinkle over the remaining paprika and chives. Bake for 20-25 minutes until set and golden.
- Serve with the salad.