Name: Ham and Cheese Bread Pudding Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 12 oz sourdough bread, day old; 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; 2 tablespoons olive oil; 3 shallots, minced; 1/2 teaspoon fresh thyme leaves; 1 teaspoon chopped fresh chives; 4 oz thick-sliced cooked ham, diced; 1 1/2 cups shredded sharp cheddar cheese

There’s something so comfortingly nostalgic about a warm, savory casserole, and this Ham and Cheese Bread Pudding Recipe hits all those cozy notes. It’s like a rich, custardy hug with layers of melty cheese and salty ham, perfect for brunch or a comforting dinner any day of the week.

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 Recipe is one of those dishes that’s deceptively simple but deeply satisfying — think savory meets custard meets comfort food magic. Every time I make it, I’m reminded how easy it is to turn basic ingredients into something special that fills the kitchen with the most inviting aroma.

Hearty and comforting: The creamy custard soaks into the bread, delivering a moist, tender bite every time.
Perfect balance of flavors: Sharp cheddar and savory ham play beautifully against fresh herbs and warm spices.
Simple prep with pantry staples: You probably already have all these ingredients hanging out in your fridge or pantry.
Great for feeding a crowd: It’s easy to scale up, making it a fantastic choice for brunches or family dinners.

The image shows a close-up view of a baked casserole in a white ceramic dish with blue handles. The casserole has a top layer of melted yellow-orange cheese scattered with small cubes of pink ham. Beneath this, there are large pieces of golden toasted bread that look soft and slightly browned on the edges. The texture of the bread is uneven, with some parts puffed up. The casserole appears creamy with bits of egg mixture visibly soaking the bread. The dish is placed on a white marbled surface that contrasts with the warm colors of the food. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is like a beautiful symphony where every ingredient has its role, working together to create a luscious, satisfying dish. Here’s why each one is essential and a few tips for picking the best versions.

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 works best because it soaks up the custard without falling apart — I love using sourdough for its tangy flavor.
Olive oil: Adds depth when sautéing the shallots and keeps them from sticking without overpowering.
Shallots: Milder and sweeter than onions, they bring a subtle aromatic sweetness that enhances the savory base.
Eggs: They’re your custard’s backbone, providing structure and richness.
Whole milk and heavy cream: Creaminess that keeps every bite silky smooth — the balance between the two is key for texture.
Seasonings (salt, black pepper, white pepper, garlic powder, nutmeg): These build flavor layers — don't skip the nutmeg, it adds an unexpected warmth!
Cooked ham: Thick-sliced diced ham gives meaty texture and a savory boost; leftover ham works great too.
Fresh thyme: Adds subtle earthiness that brightens all the richness.
Sharp cheddar cheese: Melts perfectly, contributing a tangy, creamy punch with every bite.
Fresh chives: A fresh, mild onion note sprinkled on top just before serving—simple and elegant.

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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 the best things about this Ham and Cheese Bread Pudding Recipe is how easy it is to personalize. I often switch up the cheese or add some veggies to keep things interesting, and you absolutely should too!

Variation: I sometimes swap sharp cheddar for gruyère or pepper jack when I want a bit more bite or creaminess — it changes the flavor in delicious ways.
Vegetarian option: Leave out the ham and load up on mushrooms or sautéed spinach for a hearty meat-free version.
Herb swap: If you don’t have thyme, try rosemary or tarragon for a different herbal twist.
Spicy kick: Add a pinch of cayenne or smoked paprika to the custard for a subtle heat that wakes up the dish.

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

Step 1: Prep the Bread Just Right

I love starting with a sturdy sourdough loaf that’s dried out a bit — if your bread is fresh, no worries! Just cube it and pop it in a low oven (225˚F) for about 30 minutes until it’s just dry to the touch. This helps the bread soak up the custard without getting mushy.

Step 2: Build Flavor with Shallots

While the bread’s drying, I gently sauté minced shallots in olive oil over medium heat for a few minutes. This softens their bite and sweetens them up, which adds a lovely depth to the mix. Once done, let them cool before adding to the custard.

Step 3: Mix the Custard

In a large bowl, beat together the eggs, milk, cream, and spices — salt, black and white pepper, garlic powder, and a pinch of nutmeg. The nutmeg is my secret weapon; it lends a cozy warmth that complements the savory ingredients perfectly.

Step 4: Combine and Assemble

Stir in the cooled shallots, diced ham, and half the shredded cheddar into the custard. Then fold in the cubed bread. Pour everything into a greased 9x13 baking dish and sprinkle the rest of the cheese on top. I usually let it sit for 5 minutes here so the custard really sinks in.

Step 5: Bake to Perfection

Bake at 350˚F for about 60 to 65 minutes. Keep an eye on it — if the top is browning too fast, just tent some foil over it to avoid burning. You’re aiming for a golden, bubbly top with a creamy interior that’s set but not dry.

Step 6: Garnish and Serve

Right before serving, sprinkle freshly chopped chives over the top for that fresh burst of color and mild onion flavor. Slice into squares and enjoy while still warm!

Top Tip

After making this Ham and Cheese Bread Pudding Recipe a dozen times, I’ve picked up a few tricks that make all the difference. These tips helped me get consistent, perfect results—hope they help you too!

Dry your bread: Ensuring your bread is slightly stale or dried in the oven prevents a soggy pudding and lets the custard soak evenly.
Cool the shallots: Adding warm shallots directly to the custard can scramble the eggs—let them cool first!
Rest before baking: Letting the assembled pudding sit for 5 minutes helps the custard fully absorb, leading to a creamier texture.
Watch the top: Cover with foil if it’s browning too fast, especially if your oven runs hot, to avoid bitterness.

How to Serve Ham and Cheese Bread Pudding Recipe

ham and cheese bread pudding - Serving Suggestion

Garnishes

I love finishing this bread pudding with a sprinkle of fresh chives—not just for the flavor punch but also for a pop of color. Sometimes, I add a dollop of sour cream or a drizzle of hot sauce for a fun tangy contrast that wakes up the richness.

Side Dishes

Pair it with a simple green salad dressed lightly with lemon vinaigrette to cut through the richness. Roasted seasonal veggies like asparagus or green beans also complement it beautifully. For brunch, crispy breakfast potatoes or fresh fruit are perfect companions.

Creative Ways to Present

For special occasions, I like baking this in individual ramekins to create personal servings that look fancy but are super easy to make. Another fun idea is to add a layer of caramelized onions or swap ham for smoked salmon for a luxurious twist that impresses guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover leftovers tightly with plastic wrap and store them in the fridge for up to 3 days. Reheating in the oven rather than the microwave helps keep that crispy top intact and revives the creamy interior.

Freezing

This bread pudding freezes well! I portion it into airtight containers or wrap individual slices in foil and plastic wrap. When you want to enjoy it again, thaw overnight in the fridge and reheat gently in the oven for best texture.

Reheating

To reheat, I preheat the oven to 325˚F, place the bread pudding in an oven-safe dish, and cover loosely with foil to keep it from drying out. It usually takes 15–20 minutes to warm through—fresh and delicious every time.

Frequently Asked Questions:

Can I use a different type of bread for this recipe?

Absolutely! While sourdough gives a lovely tang and texture, you can use French bread, brioche, or even a rustic country loaf. Just make sure the bread is a bit stale or toasted/dried first so it soaks the custard properly.

How do I avoid a soggy bread pudding?

Using day-old or slightly dried bread is key to preventing sogginess. Also, be careful not to over-soak the bread in the custard—letting the mixture rest for about 5 minutes before baking is perfect. Finally, baking it until the top is golden and set helps ensure the right texture.

Can I make this recipe ahead of time?

Yes! You can assemble the bread pudding the night before, cover it tightly, and refrigerate. Then when you’re ready, bake it fresh in the oven. This makes it a stress-free option for busy mornings or entertaining.

What can I serve with this bread pudding?

It pairs wonderfully with a fresh green salad, roasted vegetables, or some bright fruit for brunch. For a heartier meal, serve alongside sautéed greens or crispy breakfast potatoes. Simple garnishes like chives or a drizzle of hot sauce complement the richness perfectly.

Final Thoughts

This Ham and Cheese Bread Pudding Recipe holds a special place in my kitchen rotation—it’s comfort food that feels a little fancy but comes together with surprisingly little effort. I hope you’ll enjoy making it as much as I do, sharing it around your table with friends and family, and discovering your own favorite tweaks along the way. Trust me, it’s one of those recipes that will keep you coming back again and again!