Savory Bread Pudding - Ham and Cheese classic! | The Worktop
Print

Savory Bread Pudding - Ham and Cheese Classic

Have this Savory Bread Pudding for a beautiful and hearty breakfast in bed. Made with the classic ham and cheese flavor combination - an all-around favorite.
Course Savory
Cuisine American
Keyword Savory Bread Pudding
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 9 pieces
Calories 543
Author The Worktop

Ingredients

  • 1 medium-sized loaf crusty bread (350 grams) (I used a loaf of sourdough bread, day old bread is best)
  • 2 tablespoons olive oil (15 milliliters)
  • 4-6 small shallots (100 grams)
  • 10 eggs
  • 1/2 teaspoon salt
  • 2 cups whole milk (475 milliliters)
  • 2 cups heavy cream (475 milliliters)
  • 1/2 teaspoon coarse ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 4 ounces sliced cooked ham (115 grams) - cut into thin strips
  • 1 handful fresh thyme - chopped (remove any woody stems first)
  • 3/4 cup grated mature cheddar cheese (85 grams)
  • 1/2 cup grated mature cheddar cheese (55 grams) (for topping)
  • coarse ground black pepper (for topping)

Instructions

  • Preheat the oven to 350 / 175 degrees. Lightly oil a 10-inch x 10-inch (23-cm x 23-cm) or a 9-inch x 13-inch (23-cm x 36-cm) baking dish.
  • Cut the bread into 1-1/2-inch cubes. Set aside in a large mixing bowl.
  • In a skillet, heat the olive oil over medium heat. Add the shallots and saute until softened, about 5 minutes. Remove from heat and set aside.
  • In a medium mixing bowl, beat the eggs. Whisk in the salt, milk, cream, pepper and nutmeg.
  • Pour the egg mixture over the bread. Add in the shallots, ham, thyme and 3/4 cup of cheese and mix well. Allow the mixture to sit for about 5-10 minutes for the bread to soak in the custard.
  • Carefully tip everything into the prepared pan. The custard should come up to the top of the pan, but a few pieces of bread should be sticking out. Sprinkle 1/2 cup of cheese on top. Grind a little black pepper on top.
  • Bake in the center of the oven for about 1 hour. The bread pudding is done when the custard is set and no longer runny in the middle. Test it by sticking in a butter knife in the middle to check the texture. If the top of the bread pudding gets too dark before the custard is set, cover with a piece of foil and continue baking.
  • Serve the bread pudding warm.

Notes

Recipe adapted from the Tartine Cookbook.

Nutrition

Calories: 543kcal | Carbohydrates: 31g | Protein: 21g | Fat: 37g | Saturated Fat: 19g | Cholesterol: 284mg | Sodium: 718mg | Potassium: 324mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1285IU | Vitamin C: 1.4mg | Calcium: 260mg | Iron: 2.8mg