Description
This savory Ham and Cheese Bread Pudding is a comforting baked casserole featuring sourdough bread soaked in a rich custard of eggs, milk, and cream, combined with flavorful ham, sharp cheddar cheese, shallots, and aromatic herbs. Perfect for brunch or a hearty dinner, it's golden-baked to perfection and topped with fresh chives for a burst of color and freshness.
Ingredients
Scale
Bread and Dairy
- 12 oz sourdough bread, day old
- 3 cups whole milk
- 1 cup heavy cream
- 10 eggs
- 1 1/2 cups shredded sharp cheddar cheese
Meat and Vegetables
- 4 oz thick-sliced cooked ham, diced
- 3 shallots, minced
- 1 teaspoon chopped fresh chives
Seasonings and Oils
- 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
Instructions
- Prep the Bread: Cut the day-old sourdough bread into cubes. If the bread is fresh instead of day-old, dry it in the oven at 225˚F for 30 minutes to remove moisture and help it absorb the custard better.
- Preheat Oven and Cook Shallots: Preheat the oven to 350˚F. Heat olive oil in a skillet over medium heat and add the minced shallots. Cook for about 4 minutes until softened and fragrant, then remove from heat and let cool.
- Make the Custard: In a very large bowl, vigorously beat together the eggs, whole milk, heavy cream, salt, black pepper, white pepper, garlic powder, and grated nutmeg to create a flavorful custard base.
- Combine Ingredients: Stir the cooled shallots, diced ham, and half of the shredded cheddar cheese into the custard mixture, along with the fresh thyme leaves.
- Assemble the Pudding: Pour the custard mixture into a greased 9”x13” baking dish that contains the bread cubes. Top with the remaining shredded cheddar cheese evenly distributed on top. Let the mixture sit for 5 minutes so the bread can soak up the custard fully.
- Bake: Bake in the preheated oven for 60 to 65 minutes until set and golden brown. If the top browns too quickly during baking, cover loosely with foil to prevent burning.
- Finish and Serve: Remove from the oven and sprinkle chopped fresh chives over the top. Slice into squares and serve warm for a delicious meal or brunch dish.
Notes
- Using day-old sourdough helps prevent the pudding from becoming too soggy by better absorbing the custard.
- If you prefer less rich, substitute half the heavy cream for additional milk.
- Covering the pudding with foil partway through baking prevents over-browning but still allows the top to crisp up nicely.
- Feel free to swap sharp cheddar for gruyere or a milder cheese for different flavor profiles.
- This dish can be prepared a day ahead by assembling and refrigerating before baking; just add 10-15 minutes to the baking time if baking from cold.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 280 mg
