Skillet bread pudding with ham and mozzarella

Tip: tap a step to mark it as done.

1. Cut the bread into small cubes and place them in a deep bowl.
   
2. Add the eggs, pepper, and salt. Finely grate the Parmesan and stir 40 g into the bread mixture. Heat the milk until just below boiling, pour it over the bread, and mix thoroughly.
   
3. Grease a skillet with vegetable oil. Divide the bread mixture into two portions and spread one portion over the entire bottom of the skillet.
   
4. Arrange the sliced ham and sliced tomatoes over the bread layer and sprinkle with oregano. Drizzle with olive oil, sprinkle with 40 g Parmesan, and cover with thin slices of mozzarella. Spread the remaining bread mixture on top.
   
5. Place the skillet over low heat and cook the bread pudding until golden brown. Cover the skillet with a lid, then carefully flip the bread pudding using a plate and return it to the skillet with the other side down.
   
6. Serve the bread pudding on its own or as a side dish with vegetable soup.

Tip: Let the mixture stand briefly so the bread can absorb the milk; if it is still dry, add a little more warm milk.

This recipe was translated from the Slovak original: Panvicový nákyp zo starého chleba so šunkou a mozzarellou