If you’re on the hunt for a cozy, savory dish that feels like a warm hug on a plate, you’ve got to try this Ham and Cheese Bread Pudding Recipe. It’s one of those recipes that’s surprisingly easy but delivers a rich, comforting flavor that’s perfect for breakfast, brunch, or even a satisfying dinner. I promise, once you make it, you’ll find yourself going back to this dish whenever you need something hearty and comforting — plus, it’s a fantastic way to use up day-old bread and leftover ham.
Why You’ll Love This Recipe
- Comforting & Versatile: This bread pudding combines creamy custard with sharp cheddar and savory ham for a meal that’s cozy and adaptable.
- Great Use of Leftovers: It’s a clever way to bring day-old bread and leftover ham back to life without waste.
- Simple Prep with Big Flavor: Minimal ingredients but plenty of depth thanks to shallots, thyme, and a pinch of nutmeg.
- Crowd-Pleaser: It’s a fantastic dish to prepare ahead for brunch gatherings or casual dinners — everyone raves about it.
Ingredients & Why They Work
Each ingredient in this Ham and Cheese Bread Pudding Recipe serves a purpose, balancing flavor and texture to create something truly crave-worthy. Plus, using full-fat dairy and sharp cheddar elevates the richness without overpowering the ham’s smoky goodness.
- Sourdough bread: Day-old is best because it soaks up the custard beautifully without turning mushy.
- Olive oil: Adds just a touch of richness and helps soften the shallots.
- Shallots: Bring a mild sweetness that complements the saltiness of the ham and cheese.
- Eggs: The backbone of the custard, holding everything together wonderfully.
- Whole milk: Adds moisture and helps keep the pudding tender.
- Heavy cream: Boosts creaminess, making the pudding luscious without being heavy.
- Salt, black pepper, white pepper: A trio to season precisely — the white pepper adds subtle warmth without overpowering.
- Garlic powder: Just a hint for depth and savory notes.
- Nutmeg: A traditional custard spice — it brightens and balances the savory flavors.
- Thick-sliced cooked ham: The star protein, diced to spread evenly for every bite.
- Fresh thyme leaves: Their mild herbaceousness cuts through richness without overwhelming.
- Sharp cheddar cheese: Provides tang and melts beautifully for that gooey, irresistible texture.
- Fresh chives: Adds a fresh oniony pop on top, visually brightening the dish as well.
Make It Your Way
I love to tweak my Ham and Cheese Bread Pudding Recipe depending on what I have on hand. Don’t be shy to make it your own — add a different cheese, throw in some veggies, or use a different kind of ham. The great thing is this recipe lends itself perfectly to improvisation!
- Cheese swaps: I sometimes use Gruyère or a smoky gouda instead of cheddar for a little twist — both melt beautifully and offer a different flavor profile.
- Vegetables: Adding sautéed mushrooms or baby spinach can boost the nutrition while keeping it tasty.
- Herbs: Fresh rosemary or tarragon are delightful alternatives to thyme if you want another herbal note.
- Make it vegetarian: Skip the ham and boost the cheese and veggies — you won’t miss the meat!
Step-by-Step: How I Make Ham and Cheese Bread Pudding Recipe
Step 1: Prep the Bread the Right Way
I always start by cubing the sourdough bread into bite-sized chunks. If my bread is fresh, I pop the cubes into the oven at 225˚F for about 30 minutes to dry them out. This step is a game-changer because it stops the bread from becoming mushy once soaked with the custard. Day-old bread works perfectly too, so if you’ve got that on hand, you’re already halfway there.
Step 2: Flavor the Shallots
Next, I heat up some olive oil in a skillet over medium heat. Adding the minced shallots here is key — cooking them gently for about 4 minutes softens their bite and adds that sweet, aromatic base which I absolutely love. Be careful not to brown them too much or they’ll turn bitter. Then, I let them cool just a bit while I prepare the custard base.
Step 3: Whisk the Custard and Season Perfectly
In a large bowl, I whisk together the eggs, whole milk, cream, salt, black and white pepper, garlic powder, and a pinch of freshly grated nutmeg. The nutmeg is subtle but adds that comforting custard warmth you want in a bread pudding. Once combined, I fold in the cooled shallots, diced ham, and about half of the shredded cheddar cheese. This mixture is the heart of the recipe, so take your time here to get it just right.
Step 4: Assemble and Let It Rest
I pour the custard bread combo into a well-greased 9″x13″ baking dish, spreading everything evenly. Then, I sprinkle the remaining cheese on top — this makes for that golden, slightly crispy cheesy crust you’re going to love. Before baking, I let the whole thing sit for about 5 minutes so the bread can soak up that custard nicely, which really helps with the pudding’s creamy texture.
Step 5: Bake to Gooey Perfection
Bake the pudding in a preheated 350˚F oven for around 60 to 65 minutes. Keep an eye on it after the first 40 minutes — if the top starts getting too dark, cover loosely with foil to prevent burning. You’ll know it’s done when the middle is set but still slightly wobbly, and the top has a gorgeous golden brown color. Once out of the oven, sprinkle with fresh chopped chives to add a fresh pop of color and subtle onion flavor.
Pro Tips for Making Ham and Cheese Bread Pudding Recipe
- Don’t Skip Drying the Bread: Whether you air-dry or oven toast, this step ensures the bread soaks up custard without turning soggy.
- Use Quality Ham: Thick-sliced cooked ham adds the best texture and flavor, but deli ham can work in a pinch.
- Let It Rest Before Baking: Allowing the mixture to sit ensures the custard infuses into every cube of bread for ultimate creaminess.
- Cover if Browning Too Fast: If the top starts to brown too quickly, tent foil to keep the pudding moist and prevent burnt cheese.
How to Serve Ham and Cheese Bread Pudding Recipe
Garnishes
I almost always finish this bread pudding with a sprinkle of fresh chives — I love how they add a splash of green and a gentle oniony brightness that cuts through the richness. Sometimes I add a bit of cracked black pepper on top, too. Fresh thyme sprigs also work if you want to highlight the thyme flavors within.
Side Dishes
I like serving this Ham and Cheese Bread Pudding with a simple green salad dressed lightly with lemon vinaigrette to balance the richness. For something heartier, roasted seasonal vegetables or a bowl of fresh fruit on the side works wonders to round out the meal.
Creative Ways to Present
For brunch get-togethers, I’ve baked the pudding in mini ramekins for individual portions — it’s a fun way to serve and looks so inviting on the table. You can also slice it into neat squares and serve on a platter with a garnish of fresh herbs and edible flowers for an elegant touch.
Make Ahead and Storage
Storing Leftovers
After fully cooling, I wrap leftovers tightly with foil or transfer to an airtight container and refrigerate. It keeps well for up to 3 days. The flavors actually deepen, though the top may lose a bit of its crispness after storage.
Freezing
Ham and Cheese Bread Pudding freezes beautifully. I portion it out into single servings, wrap each tightly in plastic wrap, then foil, and freeze for up to 2 months. When you want some, just thaw overnight in the fridge before reheating.
Reheating
To reheat, I pop leftovers in a 350˚F oven for about 15-20 minutes until warmed through. This method helps maintain the creamy texture and revives the slight crisp on top, which microwaving usually compromises.
FAQs
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Can I use any type of bread for this Ham and Cheese Bread Pudding Recipe?
Absolutely! While I prefer sourdough for its tang and texture, other sturdy breads like French bread, brioche, or even challah work well. Just ensure your bread is day-old or dried out so it soaks up the custard without getting mushy.
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Is it possible to make this recipe ahead of time?
Yes! You can assemble the bread pudding up to a day in advance. Cover it and refrigerate, then bake it fresh the next day. This makes for a great time-saver when hosting brunch or dinner guests.
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What can I substitute if I don’t have fresh thyme?
Dried thyme works in a pinch, just use about half the amount since dried herbs are more potent. Alternatively, fresh rosemary or tarragon can be good substitutes depending on your flavor preference.
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Can I add vegetables to the Ham and Cheese Bread Pudding Recipe?
Definitely! Sautéed mushrooms, spinach, or even roasted red peppers are great additions to boost flavor and nutrition. Just be sure to cook any veggies beforehand to avoid excess moisture in the pudding.
Final Thoughts
This Ham and Cheese Bread Pudding Recipe has become a total staple in my kitchen because it’s so forgiving, delicious, and comforting all at once. Whenever I serve it, everyone ends up asking for seconds — it’s just that good! If you’re craving a dish that’s creamy, cheesy, and packed with flavor, give this recipe a try and make it your own. I can’t wait to hear which twists you bring to your version!
Print
Ham and Cheese Bread Pudding Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 4 minutes
- Total Time: 1 hour 24 minutes
- Yield: 9 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Ham and Cheese Bread Pudding is a savory, comforting dish that combines day-old sourdough bread with a rich custard of eggs, milk, and cream, enhanced with shallots, ham, fresh thyme, and sharp cheddar cheese. Perfect as a satisfying brunch or dinner option, it offers a golden-brown, creamy texture with flavorful herbs and a cheesy crust.
Ingredients
Bread
- 12 oz sourdough bread, day old
Custard and Seasoning
- 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
Vegetables and Herbs
- 2 tablespoons olive oil
- 3 shallots, minced
- 1/2 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh chives
Meat and Cheese
- 4 oz thick-sliced cooked ham, diced
- 1 1/2 cups shredded sharp cheddar cheese
Instructions
- Preheat and Prepare Bread: If the sourdough bread is fresh, cut into cubes and dry it in the oven at 225˚F for 30 minutes to prevent sogginess. Preheat the oven to 350˚F before assembling the pudding.
- Cook Shallots: Heat olive oil in a skillet over medium heat. Add minced shallots and cook for 4 minutes until softened and translucent, then remove from heat to cool.
- Make Custard Mixture: In a very large bowl, beat together eggs, whole milk, heavy cream, salt, black pepper, white pepper, garlic powder, and grated nutmeg until well combined.
- Combine Ingredients: Stir the cooled cooked shallots, diced ham, fresh thyme leaves, and half of the shredded cheddar cheese into the custard mixture. Pour the combined mixture over the bread cubes in a greased 9”x13” baking dish.
- Add Topping and Rest: Sprinkle the remaining shredded cheddar cheese evenly over the top. Allow the mixture to sit for 5 minutes so the bread absorbs the custard.
- Bake: Place the baking dish in the preheated oven and bake for 60 to 65 minutes. Check partway through and cover with foil if the top browns too much to prevent burning.
- Serve: Remove from oven, sprinkle with chopped fresh chives, slice into squares, and serve warm.
Notes
- Using day-old or slightly dried bread helps to absorb the custard without becoming mushy.
- If fresh bread is used, drying it in the oven at low temperature is crucial to prevent sogginess.
- Covered baking with foil mid-cook prevents the cheese topping from burning while the pudding cooks through.
- Fresh thyme adds subtle herbaceous notes, but dried thyme can be used in a pinch at half the amount.
- Leftover bread pudding can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
