Ham and Cheese Strata Recipe

From the Kitchen of Cheryl Qualls

Perfect for those chunks of ham leftover after Easter or Christmas dinner!

8 inch long piece of French or Italian bread, cubed (or whatever bread, english muffins, bagels you have laying around)
2 tablespoons of Dijon mustard
4 oz of ham cubed.
2 oz shredded cheese such as fontina, Swiss, or Cheddar, cut into thin strips or shredded (1/2 cup)
2 large eggs
1 cup low-fat milk
1/8 teaspoon ground black pepper

Heat the oven to 350. Lightly grease a 1 1/2 quart baking dish.
Spread one side of the bread with mustard. Arrange over the bottom of the prepared baking dish. Cut or tear the ham into strips and distribute evenly over the bread. Top with cheese. Press down gently.
In a small bowl, beat the eggs, milk and pepper until blended. Pour over the bread.
Bake for 40 to 50 minutes or until the custard is set and the edges of the bread are golden brown. Set the pan on a wire rack and let cool for 10 minutes before serving.