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"  My pal @VDog is always Twittering about making bread puddings for dinner and after she linked me to a recent NY Times article on what to do with leftover bread, I decided to make some myself. I love sweet bread puddings, but I find that savory bread puddings are more versatile since they can be served for breakfast, lunch, or dinner, and they are great packed in school lunches. I don&amp;#039;t make bread puddings very often (even though I love them) and I realized it is because we just don&amp;#039;t eat a lot of artisan-style bread in our house. Sure we eat toast in the morning, and my kid takes a sandwich to school most days, but that&amp;#039;s whole grain sliced wheat bread, which I buy two loaves at a time. I do buy bread when we have parties (which we recently did and why I had leftovers) or if I am making stuffing, but other than that, it&amp;#039;s just not a food product we regularly consume. Recently, we happened to have some great bread on hand\u2014an Acme Bakery ciabatta and herb slab, a rosemary-scented bread--so I decided to make some bread pudding. Once you have the basic procedure down, the bread puddings are a cinch to make. For both sweet and savory recipes start with:  a preheated 350\u00BA oven a buttered 9x11 pan 4 eggs, beaten 2 cups of milk + a little more for soaking hard bread if needed (not low fat and if you want to be indulgent, use half-n-half or cream)  For the savory bread pudding use:  enough sliced or cubed leftover bread to fill the pan (half a ciabatta + 1/3 of an herb slab) 8 slices of Serrano ham** 1 cup of Gruyere (or Gouda or whatever you like), grated 2 tomatoes, sliced 1/2 onion, finely chopped 1 clove of garlic, finely minced a handful of your favorite chopped fresh herbs (I used basil and thyme) 1/2 cup Parmesan cheese pepper to taste (No salt because the cheeses and ham are salty)  Combine egg, milk, garlic, herbs, and pepper. Set aside. Butter the pan. Dump in half the bread. Drape 4 slices of Serrano ham over, scatter with half the onions, half the Gruyere cheese, and half the tomatoes. Repeat layers with remaining ingredients. Dump milk-egg mixture over all. Top with Parmesan. Bake for about 45 minutes when pudding will be bubbly and browned, custard-like underneath and crisp on the top. Serve hot or warm. **or prosciutto "^^<http://www.w3.org/2001/XMLSchema#string>
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