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
Scale
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.
