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
Scale
Bread
- 12 oz sourdough bread, day old
Custard Mixture
- 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
Vegetables and Herbs
- 2 tablespoons olive oil
- 3 shallots, minced
- 1/2 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh chives
Meat and Cheese
- 4 oz thick-sliced cooked ham, diced
- 1 1/2 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
