This is my adaptation of a savory bread pudding recipe from eatingwell.com.

5 large eggs
1 cup half and half
2 tablespoons dijon mustard (sugar free)
1/4 teaspoon freshly ground pepper
1 teaspoon minced fresh rosemary
5 cups chopped spinach (if using frozen, thaw and squeeze out any moisture)
1/2 cup chopped, jarred roasted red peppers
1 cup diced ham steak (I use any variety of as sugar-free deli ham as I can find)
3/4 cup shredded Gruyere cheese.

Preheat oven to 375 degrees F. Coat an 11 by 7 inch glass baking dish with cooking spray. Prepare the custard: whisk eggs and half and half in a medium bowl. Add mustard, pepper and rosemary; whisk to combine.

Toss the spinach, roasted red peppers and ham in bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish.

Bake until the custard has set, under 40 minutes. Sprinkle with the cheese and continue baking until golden on top. Cool briefly before serving.

**variation we will be trying next time, adding a sugar free crumbled sausage, plus using some gruyere cheese in the pudding, as well as on top.

This is extremely flavorful and satisfying.

I can't wait to do this!
I even have a Rosemary bush