Nutrition per serving may change if servings are adjusted.
6 ounces dry rye bread, cut into small cubes (see Tip)
1 cup chopped fennel bulb
6 ounces thinly sliced, cooked lower-sodium ham, chopped
1 cup chopped cooking apple
1 cup shredded reduced-fat cheddar cheese (4 ounces)
½ cup thinly sliced green onions
1½ cups refrigerated or frozen egg product, thawed, or 6 eggs, lightly beaten
2 cups fat-free milk
¼ teaspoon black pepper
Sliced green onions (optional)
Preheat oven to 325°F. Grease a 2-quart rectangular baking dish. Spread half of the bread cubes in the dish. If desired, snip some of the green feathery tops from the fennel bulb and reserve for a garnish. Trim, core, and chop fennel bulb to make 1 cup. Sprinkle fennel evenly over bread in dish. Top with ham, apple, cheese, and ½ cup green onions. Top with remaining bread.
In a medium bowl, whisk together eggs, milk, and pepper. Drizzle evenly over bread mixture in dish. Press down lightly with the back of a large spoon so all the bread is moistened
Bake, uncovered, for 50 to 60 minutes. Edges will be set and the center will appear runny. Let stand 10 minutes before serving to let center become set. If desired, sprinkle top with reserved fennel fronds and/or additional sliced green onions.
Tip: To dry bread, let bread stand at room temperature for 6 hours. Or, bake bread in a 300-degree F oven for 8 to 10 minutes or until dry.