Ham And Cheese Bread Pudding - cooking recipe

Ingredients

4 -5 cups bread (maybe half a large loaf, cubed or torn into 1-inch pieces, leaving crusts on)
1 medium onion, cut in half and thinly sliced
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 garlic cloves, minced
8 ounces ham, finely chopped
4 eggs
1 1/2 cups milk
1 tablespoon spicy brown mustard, good quality
1 teaspoon dried rosemary, minced into small pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 white pepper (optional)
1/2 cup parmesan cheese, finely shredded

Preparation

Spray an 8\" pan with cooking spray (or butter bottom and sides of dish) and place bread cubes in pan.
Heat oil in skillet, add onions and 1/2 tsp salt & 1/2 tsp black pepper. Saute onions over medium-high heat until translucent, continue cooking until onions are beginning to brown and caramelize.
Add garlic and ham, cooking until ham is heated through and any moisture from ham has evaporated off.
Remove from heat and let cool slightly.
In a medium bowl, whisk together eggs, milk, mustard, rosemary, salt and black & white ground peppers.
After combining thoroughly, mix in cheese.
Spread onion and ham mixture uniformly over bread cubes.
Evenly pour mixture over bread and ham, taking care to moisten bread in corners and at edges too.
Cover pan with aluminum foil or plastic wrap and refrigerate 8 hours or overnight, but no longer than 24 hours hours or bread will disintegrate.
Remove pan from refrigerator 1/2 hour before preheating oven.
Preheat oven to 350\u00b0F.
Bake pudding uncovered for about 40-50 minutes, or until a knife inserted in the middle comes out clean, but moist. It will be puffed up and edges and corners will be golden brown.
Let rest 5 minutes before cutting.
Leftovers reheat wonderfully.