Breakfast Bread Pudding

• 1 loaf bread Farmhouse, 24 oz crusts trimmed
• ham pound shaved
• 4 cups shredded cheddar cheese shredded
• 1/2 cup chives chopped
• 1/2 cup fresh basil chopped
• 8 eggs
• 4 cups whole milk
• 2 tablespoons mustard grainy-style
• 1 tablespoon kosher salt or to taste
• 2 teaspoons freshly ground black pepper or to taste

1. Slice bread into long slices, about 1/3-inch thick. You should have 6 or 7 slices. Arrange 3 of the slices in one layer in the buttered pan. Top with half the ham. Cover with half the cheese and half the herbs. Arrange 3 more slices of bread over this (it doesn't matter if the bread doesn't fit snugly, although you can use the extra slice to fill in any gaps). Arrange remaining ham, cheese and herbs over bread.
2. In a mixing bowl, whisk eggs until combined. Add milk, mustard, salt and pepper and whisk until light and frothy. Pour egg mixture evenly over bread, using the entire mixture. Cover with plastic wrap and refrigerate overnight.
3. When ready to bake, pre-heat oven to 325 degrees. Bake the pudding on the bottom rack in the pre-heated oven for 1 1/2 hours until puffed and browned. Let pudding rest for 15 minutes before cutting into squares.

bread, ham pound shaved, cheddar cheese, chives, fresh basil, eggs, milk, kosher salt, freshly ground black pepper

Taken from www.yummly.com/recipe/Breakfast-Bread-Pudding-1650042 (may not work)