There’s something so comforting about a warm, savory custard baked with bread and gooey cheese. This Ham and Cheese Bread Pudding Recipe hits all the right notes—rich, flavorful, and perfect for any time you want a hearty and satisfying dish that feels like a hug in food form.
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Why You'll Love This Recipe
I’m really excited to share this Ham and Cheese Bread Pudding Recipe because it’s one of those recipes that fits every occasion—whether it’s a weekend brunch with friends or a cozy dinner when you don’t feel like fussing too much. It’s elegant but totally doable.
- Comfort Food Classic: It’s warm, cheesy, and full of the kind of flavors that make you feel instantly satisfied.
- Simple Ingredients: You probably already have everything on hand, making it super easy to whip up without extra trips to the store.
- Versatile and Forgiving: You can tweak the types of cheese or ham, and it still turns out delicious every time.
- Great for Feed-a-Crowd Meals: This recipe is perfect for making ahead and serving a group, saving you stress on large meal days.
Ingredients & Why They Work
This recipe is straightforward in its ingredients, but each one plays a crucial role in creating that perfect balance of creamy custard, salty ham, and melty cheese combined with rustic bread. Using day-old sourdough bread is key for texture—fresh bread is too moist and won’t hold up well.
- Sourdough Bread: A sturdy, tangy bread that crisps on the edges but soaks up the custard beautifully.
- Olive Oil: For sautéing shallots gently without overpowering the dish.
- Shallots: Add a subtle sweetness and depth when softened, balancing the richness.
- Eggs: The foundation of the custard that holds everything together.
- Whole Milk & Heavy Cream: Creates a luscious, creamy custard—less cream or low-fat milk will change the texture.
- Salt, Black & White Pepper, Garlic Powder, Nutmeg: Seasoning layers that bring out the savory, warmth, and complexity.
- Cooked Ham: Adds smoky, salty bites without needing extra seasoning.
- Fresh Thyme Leaves: Offers an herbal brightness that freshens up this hearty dish.
- Sharp Cheddar Cheese: Melts perfectly with a bold flavor that stands up to the ham.
- Fresh Chives: Added as a garnish to bring a mild oniony note and color contrast.
Make It Your Way
I love that this Ham and Cheese Bread Pudding Recipe is a great canvas for swapping in your favorite mix-ins or adjusting flavors. Don’t hesitate to get creative or adapt it for your family’s preferences.
- Variation: I once added sautéed mushrooms and spinach for a veggie boost—it worked beautifully and made the dish even more special for brunch.
- Dairy-Free Option: Swap whole milk and cream for unsweetened almond or oat milk and use a dairy-free cheese; just expect a slightly different texture but still tasty.
- Cheese Swaps: Gruyère or Swiss cheese make a lovely alternative to cheddar if you want a nuttier, less sharp bite.
- Herb Variations: Experiment with rosemary or sage instead of thyme for a different herbal twist that complements the ham.
Step-by-Step: How I Make Ham and Cheese Bread Pudding Recipe
Step 1: Prepare Your Bread and Preheat Oven
Start by cutting your day-old sourdough into bite-sized cubes. If you only have fresh bread, no worries—just spread it out on a baking sheet and dry it in the oven at 225˚F for about 30 minutes. This ensures it soaks up the custard without turning mushy. When that’s ready, preheat your oven to 350˚F.
Step 2: Sauté the Shallots
Heat olive oil in a skillet over medium heat, then add minced shallots. Cook gently for about 4 minutes until they soften and get sweet, but before they brown. Once done, remove from heat so they can cool slightly. This step adds subtle depth and sweetness that makes the custard more flavorful.
Step 3: Make the Custard Base
In a large bowl, whisk together eggs, whole milk, cream, salt, black and white pepper, garlic powder, and a pinch of grated nutmeg. The nutmeg is a little trick I learned—it brings out the savory notes beautifully without tasting like dessert.
Step 4: Combine Everything
Stir the cooled shallots, diced ham, and half of your shredded cheddar into the custard mixture. Then fold in the bread cubes gently to coat everything evenly. Pour this into a greased 9”x13” baking dish. Sprinkle the remaining cheese on top—you want that gorgeous cheesy crust.
Step 5: Bake and Rest
Bake your bread pudding for 60-65 minutes. Keep an eye on it—if the top browns too quickly, tent it loosely with foil to prevent burning while the inside finishes cooking. After baking, let it rest for about 5 minutes to set up nicely, then sprinkle fresh chopped chives on top for brightness and color.
Top Tip
I’ve made this Ham and Cheese Bread Pudding Recipe a dozen times, and a few keys help it shine every time. Don’t rush drying your bread or preheating the oven—it makes all the difference for that perfect texture and custard setting.
- Dry Your Bread Well: It soaks up the custard better and prevents sogginess.
- Don’t Skip Resting Time: Allowing it to sit after baking helps the custard fully set and makes slicing cleaner.
- Watch The Cheese Topping: Cover with foil if edges get too brown—keeps the whole top from burning while still finishing the bake.
- Use Sharp Cheddar: A good sharp cheese cuts through the richness for a balanced flavor.
How to Serve Ham and Cheese Bread Pudding Recipe
Garnishes
I always top mine with fresh chopped chives—the subtle onion flavor and fresh green color add a fresh pop that lifts the whole dish. Sometimes I sprinkle a little extra thyme if I want an herbal boost, especially for brunch.
Side Dishes
This bread pudding stands up well with simple sides like a crisp green salad dressed with lemon vinaigrette or roasted seasonal vegetables. For brunch, pairing it with sliced fresh fruit or a light tomato and cucumber salad balances the richness perfectly.
Creative Ways to Present
I like to make this in individual ramekins for a fancy twist when hosting. It’s charming to serve a personal-sized bread pudding topped with an extra bit of fresh herbs and a drizzle of hot sauce on the side for those who want some heat. It always impresses guests without extra effort.
Make Ahead and Storage
Storing Leftovers
Leftover bread pudding keeps really well in an airtight container in the fridge for up to 3 days. I usually slice it into portions before storing so it’s easy to grab and reheat. Reheating in the oven or toaster oven keeps the top a bit crispier than microwave reheating.
Freezing
I’ve frozen leftover portions successfully by wrapping them tightly in plastic wrap and then foil. Thaw overnight in the fridge before warming up. It doesn’t lose much quality and is a lifesaver when you want a quick meal later.
Reheating
To reheat, I place slices in a 350˚F oven for 10-15 minutes to warm through and restore that slightly crispy top edge. If you’re in a hurry, a quick zap in the microwave works but may make it a bit softer overall.
Frequently Asked Questions:
You can, but day-old sourdough works best because it has a sturdy crust and the right density to hold the custard without getting soggy. If using softer bread, consider drying it out in the oven first to avoid mushiness.
The top should be golden brown and set without a jiggly center - a slight wobble is okay but if it’s liquidy, it needs more time. You can insert a toothpick in the middle; if it comes out clean or with just moist crumbs, it’s ready.
Absolutely! You can assemble the bread pudding a few hours ahead, cover it tightly, and refrigerate. Then bake it directly from the fridge; just add a few extra minutes to the baking time if needed.
It pairs wonderfully with fresh green salads, roasted veggies, or even a light tomato and cucumber salad. For brunch, fresh fruit or a tangy vinaigrette-dressed side complements the richness nicely. The savory, cheesy main dish makes these simple sides shine.
Final Thoughts
This Ham and Cheese Bread Pudding Recipe is one of those dishes I keep coming back to because it’s comforting and always impresses without being complicated. Whether you’re feeding a crowd or just treating yourself to something wonderful and hearty, this recipe has your back. Give it a try—you might find it becomes your go-to for easy, delicious meals that warm both heart and belly.
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Ham and Cheese Bread Pudding Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 4 minutes
- Total Time: 1 hour 24 minutes
- Yield: 9 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This savory Ham and Cheese Bread Pudding combines day-old sourdough bread with creamy eggs, milk, and rich cheddar cheese, accented by cooked ham and fresh herbs. Perfect as a comforting brunch or a hearty dinner, it delivers a satisfying blend of textures from soft custard to golden-brown crust.
Ingredients
Bread
- 12 oz sourdough bread, day old
Custard Mixture
- 10 eggs
- 3 cups whole milk
- 1 cup heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- pinch white pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon grated nutmeg
Vegetables and Herbs
- 2 tablespoons olive oil
- 3 shallots, minced
- ½ teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh chives
Meat and Cheese
- 4 oz thick-sliced cooked ham, diced
- 1 ½ cups shredded sharp cheddar cheese
Instructions
- Prepare the bread: Cut the day-old sourdough bread into cubes. If using fresh bread, dry the cubes in the oven at 225˚F for 30 minutes to remove moisture and help achieve the right texture.
- Sauté the shallots: Heat olive oil in a skillet over medium heat. Add minced shallots and cook for 4 minutes until soft and fragrant. Remove from heat and let cool.
- Make the custard mixture: In a very large bowl, whisk together eggs, whole milk, heavy cream, salt, black pepper, white pepper, garlic powder, and grated nutmeg until fully combined.
- Combine ingredients: Stir the cooled shallots, diced ham, and half of the shredded cheddar cheese into the custard mixture. Pour this mixture over the bread cubes in a greased 9”x13” baking dish. Gently press to ensure the bread absorbs the custard.
- Add remaining cheese and rest: Sprinkle the remaining shredded cheddar cheese evenly on top. Allow the mixture to sit for 5 minutes so the bread fully soaks up the custard.
- Bake the pudding: Preheat the oven to 350˚F. Bake the bread pudding uncovered for 60 to 65 minutes. If the top browns too quickly during baking, cover loosely with aluminum foil to prevent burning.
- Finish and serve: Remove from oven and sprinkle chopped fresh chives on top. Let the pudding cool slightly before slicing into squares and serving warm.
Notes
- Using day-old bread helps the bread pudding hold its shape and absorb the custard better.
- If you prefer, substitute sharp cheddar with Gruyère or another flavorful cheese.
- For a stronger ham flavor, use smoked ham or add a bit more according to taste.
- Covering with foil halfway through baking prevents the top from becoming overly browned.
- Allowing the pudding to rest before baking ensures the custard fully soaks into the bread for a creamy texture.
- This dish can be made ahead and reheated gently in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 210 mg
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