6 cups french baguette bread, cubed (4 cups if making in ramikins)
3/4 cup chicken broth
1/2 finely chopped celery
1/2 cup chopped broccoli
1/4 cup chopped green onion
1/4 cup diced red pepper
1/4 cup chopped carrots
2 cups diced cooked chicken (about 1/2 pound)
3/4 cup cubed ham (about 3 ounces)
3/4 cup grated Swiss cheese
3/4 cup mayonnaise
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1/2 cup shredded Cheddar cheese
Preheat oven to 325 degrees. Spray a 13 X 9-inch baking pan. Individual ramikin dishes can also be used.
Place bread cubes in bottom of dish. Pour chicken broth evenly over bread cubes and let stand for 1/2 hour. This step can be done the night before and refrigerated.
Gently steam the celery, broccoli, green onion, red pepper and carrots until crisp-tender in a covered microwaveable container. In a medium bowl combine chicken, ham, Swiss cheese, and blended steamed vegetables. Add mayonnaise and season with salt and pepper. Mix well; spread over bread cubes.
In a medium bowl, slightly beat eggs. Mix in milk and pour over mixture in pan. Bake for 50 minutes. Ramikins for 30 minutes. Remove from oven; sprinkle shredded Cheddar cheese on top and return to oven for 8-10 minutes.
Remove from oven when cheese is hot and bubbly. Let stand 10 minutes before slicing. Serve on a lettuce leaf with fresh fruit garnish. If using ramikin dishes, let stand 10 minutes before removing from ramikin dish. Serves 8-10 servings.