Bread pudding with ham and peas

budino di pane con prosciutto e piselli alta def
  • Preparation:
  • Difficulty: Bassa

  • 150 g of slightly dry bread
  • 100 g of boiled peas
  • 100 g cooked ham in one slice
  • 2 tablespoons grated Parmesan
  • 1/2 mozzarella Fior di latte
  • 1 egg yolk
  • milk
  • salt pepper
  • melted butter and breadcrumbs for stencils

These puddings are really excellent and they provide a very clever way to use the leftover bread.
First of all place with your assistant all your weighed ingredients on the working table. Start by dicing the mozzarella, here’s the trick to get it perfect: cut the mozzarella first into slices, then into sticks and finally into small dices. Now it’s the turn of the ham! Here too, first make sticks from it and then dices. Finally the bread: remove the crust, then smash it to get large crumbs; put them in a bowl and spill some milk over them to soften them. First add the egg and mix with a spoon, then the peas, ham, mozzarella and a good pinch of salt and pepper. Mix everything with a spoon until mixture is smooth. Pour the mixture into r 4 disposable aluminium foil cups, that your helper will have previously buttered and breaded. Spread the surface of puddings with grated grana and bake them for 20-25 minutes at 180° degrees. They are best served at room temperature with a nice green salad or cherry tomatoes.

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