Description
This Ham and Cheese Bread Pudding is a savory twist on a classic comfort dish, combining crusty sourdough bread with a rich custard of eggs, milk, and cream, enhanced with sautéed shallots, diced cooked ham, sharp cheddar cheese, and aromatic herbs. Baked to golden perfection, it's an ideal brunch or hearty side dish that offers a delightful balance of creamy, cheesy, and savory flavors.
Ingredients
Scale
Bread
- 12 oz sourdough bread, day old
Custard and Seasonings
- 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
Other Ingredients
- 2 tablespoons olive oil
- 3 shallots, minced
- 4 oz thick-sliced cooked ham, diced
- 1/2 teaspoon fresh thyme leaves
- 1 1/2 cups shredded sharp cheddar cheese
- 1 teaspoon chopped fresh chives
Instructions
- Prepare the bread: Cut the sourdough bread into cubes. If the bread is fresh, dry it in the oven at 225˚F for 30 minutes to help it absorb the custard better.
- Cook the shallots: Heat the olive oil in a skillet over medium heat. Add the minced shallots and sauté for 4 minutes until softened and fragrant. Remove from heat and let cool.
- Mix the 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 fully combined.
- Combine ingredients: Stir the cooled shallots, diced ham, and half of the shredded sharp cheddar cheese into the custard mixture. Add fresh thyme leaves and mix gently.
- Assemble the pudding: Pour the mixture into a greased 9”x13” baking dish. Sprinkle the remaining shredded cheddar cheese evenly over the top. Allow the casserole to sit for 5 minutes to let the bread soak up the custard.
- Bake: Preheat the oven to 350˚F. Bake the bread pudding for 60-65 minutes until the custard is set and the top is golden brown. If the top browns too quickly, cover the dish loosely with foil partway through baking to prevent burning.
- Garnish and serve: Remove from the oven, sprinkle with chopped fresh chives, and slice into squares. Serve warm.
Notes
- Use day-old sourdough for the best texture; drying fresh bread in the oven works well too.
- Cover with foil during baking if the top starts browning too much before the custard sets.
- Sharp cheddar cheese can be substituted with Gruyère or Swiss for a different flavor profile.
- Chopped fresh herbs like parsley or thyme can be added for extra flavor.
- This dish can be prepared a few hours ahead; refrigerate uncovered before baking and bring to room temperature before placing in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 250 mg
