aeonflow.top

Prep Time:

25 mins

Bake Time:

1 hr

Stand Time:

10 mins

Total Time:

1 hr 35 mins

Servings:

8

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.