Name: Ham and Cheese Bread Pudding Recipe
Prep time: 20 min
Cook time: 1 h 4 min
Total time: 1 h 24 min
Cuisine: American
Ingredients: 12 oz sourdough bread, day old; 3 cups whole milk; 1 cup heavy cream; 10 eggs; 1 1/2 cups shredded sharp cheddar cheese; 4 oz thick-sliced cooked ham, diced; 3 shallots, minced; 1 teaspoon chopped fresh chives; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; Pinch white pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon grated nutmeg; 1/2 teaspoon fresh thyme leaves

Nothing beats the cozy comfort of a warm, cheesy casserole, and this Ham and Cheese Bread Pudding Recipe really hits that spot. It’s super easy to put together and makes the perfect hearty brunch, lunch, or even a casual dinner that’ll make everyone smile.

A close-up view of a baked dish in a white ceramic rectangular casserole dish with blue handles, filled with large chunks of toasted bread that form the base layer, appearing golden brown and slightly crispy. Scattered throughout are medium-sized pieces of pink ham, adding a colorful contrast. The top layer is covered with melted bright orange cheddar cheese that blends with the bread and ham, showing some spots that are slightly browned and bubbly from baking. The edges of the bread are crispier and darker, while the cheese has a smooth, shiny texture. The casserole dish sits 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 more times than I can count, and it’s always a hit with guests and family alike. The way the savory ham mingles with sharp cheddar and creamy custard sitting in the softly toasted bread completely wins hearts every time.

Savory Comfort Food: It’s warm, cheesy, and makes you feel instantly cozy and satisfied.
Versatile & Crowd-Pleasing: Great as breakfast, brunch, or dinner, and easy to feed a group.
Simple Prep: Uses pantry staples and day-old bread, saving you from waste.
Flavor-packed: Shallots, thyme, nutmeg, and chives bring unexpected depth.

The image shows a close-up of a baked dish in a white casserole dish with a teal handle, resting on a white marbled surface. The top layer is melted bright orange cheddar cheese with a slightly browned, bubbly texture. Underneath the cheese, there are chunks of light golden brown toasted bread and small pink cubes of ham scattered evenly across the dish. The bread pieces have a crusty texture with a soft interior, and the ham cubes are moist and cooked. The mixture looks creamy and rich beneath the toppings. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients here come together to create a creamy, savory, just-right custard with layers of texture. Using day-old sourdough helps the bread soak up all those rich egg and milk flavors without getting soggy.

Flat lay of thick slices of cooked ham diced into cubes, sharp cheddar cheese shredded into fine strands, golden cubes of sourdough bread, whole eggs with smooth shells, fresh green thyme leaves, bright green chopped chives, pale shallots finely minced, and a small pile of grated nutmeg, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Sourdough Bread: The tang and sturdy crumb of sourdough resists turning mushy and adds great flavor.
Olive Oil: Used to soften and sweeten shallots, adding a subtle fruitiness.
Shallots: Mellow and aromatic, they add a lovely depth without overpowering.
Eggs, Whole Milk & Heavy Cream: These create the silky custard base that binds everything.
Salt & Peppers: The basic seasoning with black pepper’s bite, white pepper’s earthiness, and nutmeg’s warmth.
Garlic Powder: A subtle kick, enhancing savory notes without overwhelming.
Cooked Ham: The star protein, giving a smoky, salty punch and meaty texture.
Fresh Thyme Leaves: Herbaceous and bright to cut through richness.
Sharp Cheddar Cheese: Melts beautifully and adds that classic sharp tang to balance creaminess.
Fresh Chives: For a fresh oniony finish, both garnish and flavor boost.

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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

I like experimenting with different cheeses or adding a handful of sautéed mushrooms when I want a little earthiness. Feel free to swap out the ham for turkey or even cooked bacon if you want a smokier vibe.

Cheese Swap: I’ve tried Gruyère instead of cheddar – it melts like a dream and adds nuttiness.
Vegetarian Version: Leave out ham and toss in roasted veggies like bell peppers or zucchini for a veggie-forward twist.
Herb Variations: Rosemary or tarragon can brighten things up if thyme isn’t handy.
Spicy Kick: A pinch of cayenne or smoked paprika can elevate the flavor profile nicely.

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

Step 1: Prep Your Bread and Shallots

Start by cubing your day-old sourdough bread. If your bread’s fresh, pop the cubes in a 225˚F oven for about 30 minutes to dry them out—this step prevents the pudding from becoming mushy. While that’s happening, heat the olive oil in a skillet and gently sauté the minced shallots for about 4 minutes until soft and fragrant. Let them cool before mixing.

Step 2: Whisk Your Custard Base

In a large bowl, whisk together the eggs, whole milk, heavy cream, salt, black pepper, white pepper, garlic powder, and nutmeg until everything’s blended and smooth. This custard is the magic that holds the pudding together, so making sure it’s well mixed is key.

Step 3: Combine Ingredients & Rest

Add your cooled shallots, diced ham, and half the shredded cheddar cheese to the custard and stir to combine. Pour the mixture into a greased 9”x13” baking dish, then sprinkle the remaining cheese on top. Let it sit for about 5 minutes so the bread can soak up those lovely flavors.

Step 4: Bake to Perfect Golden Brown

Bake at 350˚F for 60-65 minutes. Keep an eye on it—if the top starts browning too quickly, cover loosely with foil to prevent burning. You’re looking for a puffed, golden-brown top with a custard that’s just set in the center.

Step 5: Garnish and Serve

Once it’s out of the oven, sprinkle the fresh chopped chives over the top for a pop of color and fresh flavor. Slice into squares and serve warm for the ultimate comfort experience.

Top Tip

From making this ham and cheese bread pudding recipe various ways, I learned a few tricks that really make it shine and help avoid the usual pitfalls. Here’s what I stick to every time:

Use Day-Old Bread: Fresh bread tends to get soggy and fall apart, so drying it out or using day-old bread means you get nice texture with every bite.
Don’t Rush the Soak: Letting the custard-soaked bread sit before baking gives you a well-incorporated dish, avoiding dry spots.
Watch the Bake Time Close: If your oven runs hot, start checking at 55 minutes to prevent the top from burning.
Shallots Over Onions: I tried onions, but shallots add a sweeter, subtler flavor that blends better here.

How to Serve Ham and Cheese Bread Pudding Recipe

ham and cheese bread pudding - Serving Suggestion

Garnishes

I always top this with chopped fresh chives because they add bright color and a subtle onion flavor that contrasts beautifully with the richness. Sometimes I add a light drizzle of whole grain mustard or a dollop of sour cream on the side for extra zing.

Side Dishes

This pudding pairs perfectly with a crisp green salad dressed in lemon vinaigrette to balance the creamy casserole. Roasted veggies like asparagus or green beans are also great simple sides. For brunch, I love serving it alongside fresh fruit salad.

Creative Ways to Present

For special occasions, I sometimes make this in individual ramekins for a fancier presentation or bake it in a cast-iron skillet for a rustic, shareable look. You could even turn leftovers into savory breakfast muffins by scooping the custard and bread mix into muffin tins and baking.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap leftovers tightly in plastic wrap or store in an airtight container in the fridge. I’ve found it keeps well for up to 3 days without losing the creamy texture, and it reheats beautifully.

Freezing

You can freeze portions wrapped firmly in foil or freezer-safe containers. I usually freeze individual servings, and they keep well for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, I cover the dish loosely with foil and warm in the oven at 325˚F for about 20 minutes until heated through. This prevents drying out. Microwaving works in a pinch but can make the texture a bit rubbery.

Frequently Asked Questions:

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

Definitely! While I recommend sourdough for texture and flavor, you can use French bread, brioche, or even a rustic white loaf. Just make sure it’s a day old or toasted/dried to avoid sogginess.

How do I know when the bread pudding is done baking?

You’ll want the top to be golden brown and the custard to be set but still slightly wobbly in the center when you gently shake the pan. It will continue to firm up as it cools.

Can I prepare the bread pudding the night before baking?

Yes! Prepare it fully through the soaking step, cover tightly, and refrigerate overnight. When ready, just bake it as directed. This is a great way to save time for brunch or get-togethers.

What’s the best way to add extra veggies into this recipe?

Sauté veggies like mushrooms, bell peppers, or spinach until tender, then fold them into the custard mix before baking. Just be sure to remove excess moisture to keep the pudding from becoming soggy.

Final Thoughts

This Ham and Cheese Bread Pudding Recipe feels like a warm hug from the inside, every single time I make it. It’s approachable but impressive, and perfect for moments when you want food that comforts as much as it delights. I’m confident you’ll find it becoming a staple in your kitchen the way it is in mine — so go ahead, give it a try and let that cozy magic work its wonders!