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Bread pudding has long been a staple dessert that’s easy to make and almost universally crowd-pleasing. Now that same flavor and simple preparation can be found in this savory ham and cheese bread pudding. It comes together quickly and this dish is a love-at-first-bite kind of flavor.
The comforting combination of bread and cheese are united with a generous amount of eggs in the dish. This makes it the perfect dish for any time of day! It’s great for both breakfast and dinner. It’s also perfect for brunch and for a snack. Basically, there’s no wrong time of day to serve this.
To make this dish you’ll need 10 eggs and about a half loaf of sourdough bread. Other types of bread can work, too. But I suggest using some of the tougher, heartier types over sandwich bread.
You’ll get more flavor and a better texture this way. Oh, and day old is best so that it absorbs the egg mixture well.
To season this scrumptious pudding is some thyme, garlic, and a little nutmeg. And then there’s the cheese. Sprinkled on top, it gets browned and melt-y and makes every bite even more delicious.
The ham also adds a lot of savory flavor. It’s best cubed from thicker ham slices, like ham steak or another thick type of ham and for this recipe you only need 4 oz. Considering how many servings this makes it’s an inexpensive and elegant way to get your ham and cheese fix.
Ham and Cheese Bread Pudding
Watch How It's Made
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Ingredients
- 12 oz sourdough bread, day old
- 2 tablespoons olive oil
- 3 shallots, minced
- 10 eggs
- 3 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- pinch white pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon grated nutmeg
- 4 oz thick-sliced cooked ham, diced
- 1/2 teaspoon fresh thyme leaves
- 1 1/2 cups shredded sharp cheddar cheese
- 1 teaspoon chopped fresh chives
Preparation
- Cut bread into cubes. If bread is fresh dry in oven for 30 minutes at 225˚F. When ready to make pudding preheat oven to 350˚F.
- Heat oil in skillet over medium heat. Add shallots and cook for 4 minutes. Remove from heat.
- In very large bowl beat together eggs, milk, cream, salt, peppers, garlic powder, and nutmeg.
- Stir in cooled shallots, ham, and half the cheese. Pour into greased or 9”x13” baking dish. Top with remaining cheese. Allow to sit for 5 minutes.
- Bake for 60-65 minutes. Cover with foil part way through cooking if top browns too much.
- Top with chives and slice into squares to serve.
Recipe adapted from The Worktop.
