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Boil the kettle. Place the spinach leaves in a heatproof bowl. Pour over the boiling water, then drain immediately.
Brush the inside of a 20 cm x 30 cm baking dish with a little of the melted butter.
Place the bread in a large bowl and toss with the remaining butter.
Place half the sourdough in the base of the baking dish and scatter with half the spinach and half the cheese.
Repeat with another layer of bread cubes, ham, spinach and cheese.
For the custard, place all the ingredients in a bowl and whisk together.
Pour over the bread, then cover the dish with foil (stick a toothpick in the top of the foil to keep the foil from sticking to the cheese) and refrigerate for at least 2 hours or preferably overnight.
When ready to cook, preheat the oven to 180ºC.
Bake the pudding covered for 40 minutes, then uncover and bake for a further 15 minutes until the centre is set and it is all golden brown.
Allow to cool for 15 minutes before slicing and serving.