Green Eggs and Ham

My version of Green Eggs and Ham in honor Dr. Suess. It's actually Bread Pudding with Ham, Fontina and Pesto Sauce, a bit more decadent than the offerings of Sam I Am. But I hope the Doctor appreciates it all the same.

I also wrote a horrid little poem in recognition of the Sneetch that lurks in me (just for your amusement). May we learn to be humble and recognize that we are each special in our own extraordinarily peculiar way. 

The Star-Bellied Baker

In case you don’t know, I am better than you.
My belly is starred (plus it looks like I’m due).

I suggest you assume I am right in this matter.
A star-bellied chef makes superior batter.

My eggs will be fluffier. My cheese will be creamy.
Because of my star—every plate will be dreamy.

Zanzibar Buck Buck McFate only wishes.
He had my mark and the key my dishes.

It’s true; the star-bellied cooks are quite gifted.
Because of my star, my soufflé double-lifted.

WHAT!?! That’s not a star, it’s a SCAR on my belly?
My appendix was ripe and my tummy was hell-y!

I’m an average Sneetch—like the rest of you folk?
I can’t do much more with a plain old egg yolk?

Well, just so we’re clear, and no feelings are hurt.
I think I’ll pull down the top of my shirt.

The Yeast I Can Do is for regular cooks.
Thank you, dear readers, for not judging on looks.

Let's start with some bread.

Bread cubed.

The cheese.

Try shoving that in your cheese drawer.

Lovely, lacy shredded goodness.

It's a ham, cheese and bread party.

Eggstremely handsome.

Seriously, look at those freckles! 

Milk and eggs.

A bevy of beautiful bread pudding.

Oh yes, don't forget the green!

Will you eat them in a car?

Eat them! Eat them! Here they are.

Ingredients:

• 3-4 large slices of artisan bread or a small baguette (cut into cubes)
• 1/4 pound cooked ham, cut into 1/2-inch cubes
• 3 large eggs
• 1.5 cups of whole milk
• 1 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1/2 pound Fontina cheese, grated
• 3-4 tablespoons of Pesto

Preparation:

Preheat oven to 350°F.

Mix bread, ham and cheese into a large bowl. reserving about 1/2 cup of cheese. 

Whisk eggs in a large bowl and whisk in milk, salt, nutmeg, and pepper to taste. Add bread mixture and toss gently. 

Transfer bread as saturated to a shallow well-greased 3-quart casserole (or 4 individual ramekins).

Pour any remaining egg mixture into the casserole dishes.

Sprinkle reserved cheese over pudding, lifting cubes with a spatula to allow some to fall between them. 

Bake in middle of oven 45 minutes to 1 hour, or until puffed and edges of bread are golden and custard is set in middle.

Spoon pesto generously onto bread pudding. Enjoy!