Description
This Ham and Cheese Bread Pudding is a savory, comforting dish that combines day-old sourdough bread with creamy eggs, sharp cheddar cheese, and diced cooked ham. Perfect for brunch or a hearty dinner, it features a rich custard infused with shallots, thyme, and warm spices baked to golden perfection.
Ingredients
Scale
Bread and Dairy
- 12 oz sourdough bread, day old
- 10 eggs
- 3 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
Vegetables and Herbs
- 3 shallots, minced
- 1 teaspoon chopped fresh chives
- 1/2 teaspoon fresh thyme leaves
Meat
- 4 oz thick-sliced cooked ham, diced
Seasonings and Oils
- 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
Instructions
- Prepare the Bread: Cut the day-old sourdough bread into cubes. If the bread is fresh, dry it in the oven at 225˚F for 30 minutes to remove moisture and achieve the right texture.
- Preheat Oven: Set your oven to 350˚F to prepare for baking the pudding.
- Sauté Shallots: Heat olive oil in a skillet over medium heat. Add the minced shallots and cook for 4 minutes until softened and fragrant, then remove from heat to cool.
- Mix Custard: In a very large bowl, beat together the eggs, whole milk, heavy cream, salt, black pepper, white pepper, garlic powder, and grated nutmeg to create the custard base.
- Combine Ingredients: Stir the cooled shallots, diced ham, and half of the shredded cheddar cheese into the custard mixture. Ensure everything is evenly incorporated.
- Assemble: Pour the mixture into a greased 9”x13” baking dish. Sprinkle the remaining cheddar cheese evenly over the top. Let the mixture sit for 5 minutes so the bread absorbs some of the custard before baking.
- Bake: Place the baking dish in the oven and bake for 60 to 65 minutes. If the top begins to brown too much before the pudding is fully cooked, cover it loosely with aluminum foil to prevent burning.
- Garnish and Serve: Remove the bread pudding from the oven, sprinkle chopped fresh chives over the top for color and flavor, then slice into squares and serve warm.
Notes
- Using day-old bread helps absorb the custard without becoming soggy; if using fresh, drying it first is essential.
- You can substitute sharp cheddar cheese with Gruyère or Swiss for a different flavor.
- Leftovers store well covered in the refrigerator for up to 3 days and reheat nicely.
- To add extra flavor, consider mixing in sautéed mushrooms or spinach with the shallots.
- Covering the pudding with foil halfway through baking prevents an overly browned crust while ensuring the inside cooks through.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 215 mg
