Ingredients
Equipment
Method
Flatten and roll
- Flatten 8 slices of bread with a rolling pin until spreadable, then keep them flat and ready for filling as a visual cue of even thickness.
- Layer thinly sliced ham and shredded Swiss cheese over each flattened slice, leaving a thin border so it seals while rolling into a tight spiral.
- Roll each layered slice into a spiral, keeping the seam on the outside for stability, then repeat until all pinwheels are formed.
- Arrange the spirals cut-side up in a baking dish, spacing them so the custard can reach between rolls.
Soak overnight
- Whisk 6 eggs and 1.5 cups milk until smooth, creating a uniform custard base with no visible egg streaks.
- Pour the egg-milk mixture over the pinwheels, ensuring they are evenly covered, then refrigerate overnight so the bread fully absorbs.
Bake and serve
- Bake at 350F for 35 min, until the custard is set and the pinwheel edges look golden.
- Remove from the oven, dust with powdered sugar while warm, and serve with raspberry jam for the sweet finish.
Notes
For best texture, press the bread rolls into a snug spiral so the cut face stays intact during baking. Refrigerate covered after assembling and baking within 2 days; the unbaked assembled bake can be frozen once soaked (label and freeze up to 1 month). Serve immediately after baking for the cleanest spiral reveal. For a lighter option, use low-fat milk in the custard without changing bake time.