Name: Ham and Cheese Bread Pudding Recipe
Prep time: 20 min
Cook time: 1 h 4 min
Total time: 1 h 24 min
Cuisine: American
Ingredients: 12 oz sourdough bread, day old; 10 eggs; 3 cups whole milk; 1 cup heavy cream; 1 1/2 cups shredded sharp cheddar cheese; 3 shallots, minced; 1 teaspoon chopped fresh chives; 1/2 teaspoon fresh thyme leaves; 4 oz thick-sliced cooked ham, diced; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; pinch white pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon grated nutmeg

There’s something incredibly comforting about this Ham and Cheese Bread Pudding Recipe—it’s warm, savory, and just the right mix of gooey cheese and tender bread. Every bite feels like a cozy hug, perfect for any meal of the day.

A white rectangular pan holds a baked dish with three main visible layers. The bottom layer is made up of soft, toasted bread pieces that look golden brown and slightly crispy on the edges. On top of the bread, there is a layer of small pink cubes of ham spread evenly. The top layer is melted bright orange cheddar cheese that covers the bread and ham, with some parts showing a shiny and slightly browned texture from baking. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Ham and Cheese Bread Pudding Recipe
Top Tip
How to Serve Ham and Cheese Bread Pudding Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Ham and Cheese Bread Pudding Recipe

Why You'll Love This Recipe

This ham and cheese bread pudding quickly became one of my go-to comfort dishes because it’s incredibly versatile and reliably delicious. Whether it’s brunch, lunch, or a cozy dinner on a chilly evening, this recipe feels like a tiny celebration in every forkful.

Savory and satisfying: The perfect balance of salty ham, sharp cheddar, and creamy custard makes this dish irresistible.
Great use of day-old bread: No need to waste that sourdough loaf—it transforms into something wonderfully fluffy and flavorful.
Meal flexibility: Serve it for breakfast, lunch, or dinner, and it never disappoints.
Simple ingredients: No fancy pantry items needed, making it easy to pull together any day of the week.

Ingredients & Why They Work

Each ingredient here plays a key role, blending flavors and textures that turn simple components into a comforting, cohesive dish. Here’s why I pick each one and how you can spot the best versions for your pudding.

Flat lay of thick cubes of golden sourdough bread, diced pink ham, bright orange shredded sharp cheddar cheese, glossy shallots minced finely, fresh green thyme leaves sprinkled lightly, whole eggs with smooth shells, creamy whole milk poured in a small pool, fresh chopped chives adding a pop of green, and a small heap of grated nutmeg, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Sourdough bread: Day-old bread soaks up the custard perfectly without turning mushy, offering a lovely tangy flavor.
Olive oil: Adds just enough fat and richness when sauteeing shallots, lending subtle depth.
Shallots: Their mild onion flavor softens during cooking and blends seamlessly into the custard.
Eggs: The backbone of the custard, providing structure and richness.
Whole milk & heavy cream: Creaminess that ensures every bite is luscious but not overly dense.
Salt, black & white pepper, garlic powder, nutmeg: Simple seasonings that elevate the savory nature without overpowering.
Cooked ham: Thick-sliced for great texture, diced to distribute its smoky, salty goodness evenly.
Fresh thyme leaves: Herbal brightness cutting through the richness.
Sharp cheddar cheese: Melts beautifully, adding tangy, gooey pockets throughout.
Chopped fresh chives: A fresh, mild oniony finish that tops the pudding with color and subtle bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Ham and Cheese Bread Pudding Recipe is how easy it is to make your own. I've mixed in different cheeses and swapped herbs depending on what I had on hand—and you can too!

Cheese swap: I once tried smoked gouda instead of cheddar and loved the smoky richness it added.
Herb twist: Fresh rosemary or sage are fantastic alternatives if thyme isn’t your thing.
Veggie boost: Adding sautéed mushrooms or spinach makes it a bit heartier and sneaks in some greens.
Spice it up: A pinch of cayenne or red pepper flakes can add a subtle kick that wakes up the flavors.

Step-by-Step: How I Make Ham and Cheese Bread Pudding Recipe

Step 1: Prep your bread and shallots

Cut your day-old sourdough into cubes—about 1-inch pieces work great. If your bread is fresh, pop it in the oven at 225˚F for 30 minutes to dry it out just enough. While the bread dries (or if using day-old), gently sauté the minced shallots in olive oil over medium heat until soft and fragrant, about 4 minutes. Then set them aside to cool while you prep the custard.

Step 2: Whip up the custard base

In a very large bowl, beat together the eggs, whole milk, heavy cream, salt, black pepper, white pepper, garlic powder, and a hint of grated nutmeg. Once everything is incorporated, stir in the cooled shallots, diced ham, fresh thyme, and half your sharp cheddar cheese. This mixture is the heart of your bread pudding.

Step 3: Assemble and soak

Grease a 9”x13” baking dish with a little butter or oil. Add the bread cubes and pour the custard mixture over them, pushing down gently to help the bread absorb the liquid. Sprinkle the rest of your cheese evenly on top, then let it rest for about 5 minutes to soak—this rest really helps the flavors meld beautifully.

Step 4: Bake to perfection

Preheat your oven to 350˚F. Place the dish in the oven and bake for 60-65 minutes. Keep an eye on the top—if it’s browning too fast, loosely cover with foil halfway through baking to prevent burning. You'll know it’s done when the top is golden and a knife inserted near the center comes out clean.

Step 5: Garnish and serve

Once out of the oven, let it cool for a few minutes before sprinkling fresh chopped chives on top. Slice into hearty squares and get ready to enjoy!

Top Tip

Making this Ham and Cheese Bread Pudding Recipe has taught me a few things over time that really make a difference. Here are some top tips I wish I’d known from the start!

Don’t skip drying the bread: It’s tempting if your bread is fresh, but drying it prevents a soggy bottom and improves texture.
Cool those shallots: Tossing them warm into the custard can start cooking the eggs early, leading to scrambled spots—cooling them prevents this.
Rest before baking: Letting the assembled pudding sit lets the bread soak up all the custard, which gives you that perfect, creamy interior.
Watch the bake closely: Using foil to cover if the top browns too fast keeps the dish looking pretty and tasting perfect.

How to Serve Ham and Cheese Bread Pudding Recipe

ham and cheese bread pudding - Serving Suggestion

Garnishes

I’m loyal to fresh chives on top because they add that subtle crisp onion flavor and a pop of color. Sometimes I sprinkle a bit of flaky sea salt or fresh cracked black pepper before serving—it just amps up the flavor nicely without overwhelming the dish.

Side Dishes

This pudding pairs beautifully with a light side salad—something with vinaigrette to cut the richness, like arugula with lemon or a simple mixed greens salad with cherry tomatoes. Roasted asparagus or sautéed green beans also add a fresh, green balance.

Creative Ways to Present

For brunch gatherings, I’ve served this in individual ramekins topped with a sprinkle of extra cheese and chives for a more elegant look. It makes each portion feel special and saves the hassle of cutting and plating big portions. Plus, eye-catching presentation always sparks compliments!

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover leftovers tightly with foil or store in an airtight container in the fridge. It keeps well for up to 3 days and reheats wonderfully without losing moisture.

Freezing

This bread pudding freezes well too. I usually cut it into portions before freezing, wrap each piece tightly in plastic wrap and foil, then transfer into freezer bags. It’s a lifesaver for busy days or unexpected guests!

Reheating

To bring leftovers back to life, pop them in the oven at 325˚F for about 15-20 minutes, covered loosely with foil to avoid over-browning. Microwave works too if you’re in a rush, but the oven method keeps the texture closer to freshly baked.

Frequently Asked Questions:

Can I use other types of bread for this bread pudding?

Absolutely! While I recommend sourdough for its flavor and texture, sturdy breads like French baguette or country white bread also work well. Just make sure to use day-old or dried bread for the best custard absorption.

Can I make this recipe vegetarian?

Yes! Simply omit the ham and consider adding hearty veggies like sautéed mushrooms, spinach, or roasted peppers. You could also boost the cheese variety for extra richness.

How do I prevent a soggy bottom in my bread pudding?

Using day-old or dried bread is key to preventing sogginess. Also, make sure to let the bread soak the custard fully before baking but don’t over-soak. Baking at the right temperature and using a well-greased dish helps create a nicely browned bottom layer.

Can I prepare this bread pudding the night before?

Definitely! You can assemble the pudding the night before, cover it tightly, and refrigerate. Bring it to room temperature for about 30 minutes before baking. This is a great time-saver for busy mornings or entertaining.

Final Thoughts

This Ham and Cheese Bread Pudding Recipe holds a special place in my kitchen because it’s that rare dish that feels fancy but is actually super simple. It always draws smiles and requests for seconds, which is the best kind of compliment. I can’t wait for you to try it and discover your own favorite tweaks along the way!