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   Ingredients :
1 large loaf of bread (for sandwiches), no crust, cut horizontally if possible
8 oz (225 g) soft butter
1 lb 2 oz ( 500 g) ham, cut in thin slices
14 oz (400 g) gouda cheese or similar, cut in thin slices
5 eggs
cup evaporated milk
cup strawberry or raspberry preserves


Butter a round salad bowl (8 – 10 cup capacity). If possible, cut a small round of parchment paper or aluminum foil and place on the bottom of bowl.

Line bowl, inside, with bread slices, previously buttered well on both sides. Cover bread with sliced ham. Place sliced cheese over ham. Repeat, covering with well buttered bread (both sides), ham and cheese. Repeat the procedure until bowl is complete. Trim edges cutting bread that sticks out. Cover all by placing a layer of buttered bread. Press well with hands. Combine eggs lightly beaten with milk.

With a metal spatula or knife, carefully separate bread from borders of bowl and start to spoon egg and milk mixture. Then spoon mixture on the whole surface until liquid is absorbed. Prick surface with a cake tester or toothpick to help absorb liquid. Bake in preheated oven 350F (180C) for 30 minutes approximately.

Remove from oven, but keep oven on. Let stand 10 minutes and invert mold into a serving platter. Remove paper round. Return to oven until lightly golden. Remove from oven. Pour some strawberry preserve on top and serve. Serve rest of preserve in a separate bowl or sauceboat.
        8 servings

From Dallas,, USA :
Perfect for a Sunday brunch.
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