Description
A savory Ham and Cheese Bread Pudding featuring day-old sourdough bread soaked in a rich custard with shallots, ham, and sharp cheddar, baked to golden perfection. This comforting dish is perfect for brunch or a hearty meal.
Ingredients
Scale
Main Ingredients
- 12 oz sourdough bread, day old
- 2 tablespoons olive oil
- 3 shallots, minced
- 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
- 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 day-old sourdough bread into cubes. If using fresh bread, dry it in the oven for 30 minutes at 225˚F to remove moisture and help it absorb the custard better.
- Preheat the Oven: When ready to assemble, preheat your oven to 350˚F to ensure it reaches the proper temperature for baking the pudding evenly.
- Sauté Shallots: Heat olive oil in a skillet over medium heat. Add minced shallots and cook for about 4 minutes until softened. Remove from heat and let 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 until well combined.
- Combine Ingredients: Stir the cooled shallots, diced ham, and half of the shredded sharp cheddar cheese into the custard mixture. Also add fresh thyme leaves for flavor.
- Assemble Bread Pudding: Pour the mixture over the bread cubes in a greased 9”x13” baking dish. Top with the remaining cheddar cheese. Let the mixture sit for 5 minutes so the bread fully absorbs the custard.
- Bake: Bake the pudding in the preheated oven for 60 to 65 minutes. If the top browns too quickly, cover it loosely with foil partway through baking to prevent burning.
- Garnish and Serve: Remove from oven and sprinkle chopped fresh chives on top. Slice into squares and serve warm as a satisfying meal or side dish.
Notes
- If you do not have day-old sourdough, drying fresh bread in the oven is essential to prevent sogginess.
- Using sharp cheddar adds a nice tang—feel free to substitute with gruyere or mozzarella for different flavors.
- Covering the pudding with foil during baking helps avoid over-browning while ensuring the inside cooks fully.
- Allow the bread to soak the custard mixture well for 5 minutes before baking for best texture.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 275 mg