There’s something incredibly comforting about a warm, cheesy dish like this Ham and Cheese Bread Pudding Recipe. It’s a cozy blend of savory ham, melty cheese, and custardy bread that feels like a big, satisfying hug on a plate—perfect for feeding a crowd or enjoying leftovers for breakfast the next 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

I’ve made this Ham and Cheese Bread Pudding Recipe countless times, and each batch turns out golden and delicious. It’s one of those effortless dishes that comes together easily, yet always impresses, whether for brunch, lunch, or a simple dinner.

Comfort Food Classic: The mix of creamy eggs, crusty bread, and savory ham hits all the right flavor and texture notes.
Great for Leftovers: This is a fantastic way to use day-old sourdough and leftover ham, reducing waste while making something special.
Easy to Customize: You can switch up the cheese or herbs to suit your mood or what you have on hand.
Feeds a Crowd: This recipe serves nine, making it ideal for family get-togethers or meal prepping for the week ahead.

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

Each ingredient in this Ham and Cheese Bread Pudding Recipe has its purpose. The combination of sourdough bread, dairy, and spices creates a custard that soaks perfectly into the bread Cubes, while ham and cheddar provide savory depth. Here are some tips for choosing the best ingredients:

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 turning mushy; sourdough adds a nice tang.
Olive Oil: Used to sauté shallots gently, boosting their sweetness without overpowering the dish.
Shallots: These add a subtle onion flavor that’s less sharp than white or red onions.
Eggs: The glue that holds everything together, creating a smooth, custardy texture.
Whole Milk and Heavy Cream: They balance richness and lightness so the pudding isn’t too dense or dry.
Salt and Peppers: A mix of black and white pepper offers layered seasoning, while salt enhances all the flavors.
Garlic Powder & Grated Nutmeg: These warm spices add a subtle complexity that’ll surprise you.
Cooked Ham: Thick-sliced and diced for maximum savory bites throughout the pudding.
Fresh Thyme Leaves: They bring a bright, herbaceous note that pairs beautifully with ham and cheese.
Sharp Cheddar: Melts beautifully and gives that classic tangy, sharp flavor that stands out.
Fresh Chives: A fresh, mild onion flavor sprinkled on top for color and a hit of freshness.

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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

This recipe is wonderful as is, but one of the things I love most is how easy it is to adapt. I often swap out the type of cheese or add some veggies to mix things up and keep it exciting.

Cheese Swap: I’ve tried gruyere or mozzarella instead of cheddar for a creamier texture — both are delicious.
Vegetarian Version: Skip the ham and boost the flavor with mushrooms and sautéed spinach.
Herb Variations: Fresh rosemary or sage adds a nice twist when thyme isn’t available.
Make It Spicy: A dash of cayenne pepper or some chopped jalapeños really perks it up if you like a little heat.

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

Step 1: Prep the Bread

Cut your sourdough into bite-sized cubes. If your bread is fresh, no worries—pop it into the oven at 225˚F for about 30 minutes to dry it out a bit. This step is key because it helps the bread soak up the custard without getting soggy. Once that’s done, preheat your oven to 350˚F before moving on.

Step 2: Sauté Those Shallots

Heat the olive oil in a skillet over medium heat and add the minced shallots. Cook them gently for about 4 minutes until they’re soft and sweet, but not browned. This step adds a subtle richness that makes a big difference in the overall flavor. Then set them aside to cool while you mixing your custard.

Step 3: Whisk the Custard

In a very large bowl, beat together the eggs, whole milk, heavy cream, salt, black pepper, white pepper, garlic powder, and nutmeg. Make sure it’s well combined—the custard should be smooth with no streaks of egg white. Then stir in the cooled shallots, diced ham, and half your shredded cheese. This mixture is the heart of your pudding.

Step 4: Assemble and Bake

Grease a 9”x13” baking dish and pour in the custard-bread mixture. Spread it out evenly and then sprinkle the remaining cheese on top for a golden crust. Let it sit for 5 minutes before baking—this helps the bread absorb all those lovely custard flavors. Bake for about 60-65 minutes, covering with foil halfway through if the top gets too brown.

Step 5: Garnish and Serve

Once it’s out of the oven, scatter fresh chopped chives over the top for a pop of color and a fresh, mild bite. Let it cool just a bit before slicing into squares and serving—it’s worth the wait!

Top Tip

Over the years, I've learned that the secret to perfect bread pudding lies in the timing and the bread’s texture. Here are a few things I wish I knew the first time I made this Ham and Cheese Bread Pudding Recipe.

Dry Your Bread Properly: Don’t skip drying fresh bread. I once tried fresh cubes straight in the custard, and it turned out way too mushy—drying makes such a difference.
Let It Rest Before Baking: That 5-minute wait after pouring the custard lets the bread soak up all those flavors. Don’t rush it!
Watch the Top: If you notice the cheese browning too quickly, cover it loosely with foil to prevent burning without sacrificing that wonderful crust.
Use Fresh Herbs: Fresh thyme and chives add brightness that dried just can’t match. I always keep these on hand for last-minute garnishing.

How to Serve Ham and Cheese Bread Pudding Recipe

Ham and Cheese Bread Pudding - Serving Suggestion

Garnishes

I love topping my slices with freshly chopped chives for that mild oniony crunch and a sprinkle of cracked black pepper right before serving. Sometimes, a dollop of sour cream or a drizzle of honey mustard on the side adds a fun twist.

Side Dishes

Since this pudding is rich and filling, I usually pair it with a simple mixed green salad dressed with lemon vinaigrette or some steamed asparagus for a fresh contrast. A cup of tomato soup on the side is also a cozy match, especially on chilly days.

Creative Ways to Present

For brunch gatherings, I’ve made mini individual portions in ramekins—makes it feel a bit fancy and helps with portion control. I’ve also used colorful ceramic dishes for serving, which really brighten up the table.

Make Ahead and Storage

Storing Leftovers

I usually cover the leftover bread pudding tightly with plastic wrap or foil and keep it in the fridge for up to 3 days. It holds up well, and the flavors actually deepen overnight.

Freezing

Freezing this is totally doable! I cut it into individual portions, wrap them well, and freeze for up to a month. Thaw them overnight in the fridge before reheating, so they warm through evenly.

Reheating

To get that crisp top back, I reheat slices in a 350˚F oven for about 15 minutes. Microwaving works in a pinch but doesn’t retain the texture as well.

Frequently Asked Questions:

Can I use other types of bread for this Ham and Cheese Bread Pudding Recipe?

Absolutely, but keep in mind that dense, sturdy breads like sourdough or French bread work best because they absorb the custard without falling apart. Avoid super soft sandwich bread—it can get too mushy.

How do I make this recipe ahead of time?

You can assemble the bread pudding the day before and keep it covered in the fridge. When you’re ready to bake, take it out for about 30 minutes to come to room temperature, then bake as directed.

Can I freeze the Ham and Cheese Bread Pudding?

Yes, freezing works well. Just cut the baked pudding into portions, wrap tightly, and freeze. Thaw in the fridge overnight before reheating in the oven to retain texture.

What’s the best cheese to use?

Sharp cheddar is classic and gives great flavor, but you can swap in gruyere, mozzarella, or even a cheese blend. Just choose a cheese that melts well and complements the ham.

Final Thoughts

Making this Ham and Cheese Bread Pudding Recipe always takes me back to comforting family meals and lazy weekend brunches. It’s a dish that feels fancy but comes together with everyday ingredients and a little love. Trust me, once you try it, you’ll have a new favorite way to use up your bread and ham, and it might just become a regular in your rotation.