Description
Delicious Ham and Cheese Bread Pudding made with day-old sourdough bread, savory ham, sharp cheddar cheese, and a rich custard base, baked to golden perfection for a comforting and hearty dish perfect for brunch or dinner.
Ingredients
Scale
Bread and Base
- 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
Vegetables and Seasoning
- 2 tablespoons olive oil
- 3 shallots, minced
- 1/2 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh chives
Protein and Cheese
- 4 oz thick-sliced cooked ham, diced
- 1 1/2 cups shredded sharp cheddar cheese
Instructions
- Prepare Bread: Cut the day-old sourdough bread into cubes. If using fresh bread, dry it out in the oven at 225˚F for 30 minutes to ensure it soaks up the custard well.
- Preheat Oven: Set your oven to 350˚F to warm up while you prepare the pudding mixture.
- Sauté Shallots: Heat olive oil in a skillet over medium heat. Add the minced shallots and cook for about 4 minutes until softened. Remove from heat and let cool slightly.
- Make Custard: In a very large bowl, beat together the eggs, whole milk, heavy cream, salt, black pepper, white pepper, garlic powder, and grated nutmeg until well combined.
- Combine Ingredients: Stir the cooled shallots, diced ham, and half of the shredded sharp cheddar cheese into the custard mixture.
- Assemble Pudding: Pour the mixture into a greased 9”x13” baking dish. Sprinkle the remaining cheese evenly over the top. Let the mixture sit for 5 minutes to allow the bread to absorb the custard.
- Bake: Place the baking dish in the preheated oven and bake for 60 to 65 minutes. Cover with foil partway through cooking if the top starts to brown too much to avoid burning.
- Garnish and Serve: Once baked through and golden brown, remove from oven and top with chopped fresh chives. Slice into squares and serve warm.
Notes
- Using day-old bread is best for soaking up the custard and preventing sogginess; fresh bread should be dried out first.
- If you want a milder flavor, substitute the sharp cheddar with a milder cheese like mozzarella or gouda.
- Cover the pudding with foil if the cheese browns too quickly during baking to prevent burning.
- This dish can be made a few hours ahead and baked before serving or assembled and refrigerated overnight before baking.
- For a vegetarian version, omit the ham and consider adding sautéed mushrooms or spinach instead.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 20 g
- Cholesterol: 250 mg
