What better way to use leftover ham than to make a creamy bread pudding with cheese and custard? This simple, comforting, old-fashioned recipe has few ingredients and is very adaptable regarding flavor and variations.
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Weekend brunch or dessert
Who doesn't have leftover bread and is tired of making French toast or croutons?
Bread pudding is a fantastic dessert, and it can also be savory, like this one.
It's very easy to make. Pieces of old bread, ham, cheese and seasoned custard are dumped in a baking dish and baked until golden brown.
It freezes well. This ham strata can be frozen, so there's no excuse to make a delicious breakfast casserole which is perfect for Christmas morning, Easter brunch or any late breakfast.
This recipe is straightforward, quick to assemble and versatile regarding add-ins and flavors. Ham and cheese is a classic combo, so we'll start there. But know that you can add cooked sausage or bacon, herbs, almost any mix of cheeses you have lying around, cooked mushrooms, spinach or bell peppers, and spices. Just like this crustless quiche recipe.
FAQ
We use artisanal or peasant bread with a fluffy crumb and medium crust. If the bread has a thick crust (like sourdough and baguettes), use only the crumb. I don't use white sandwich bread from the store, as it doesn't have enough texture. But you can!
It stores well for a few days in the fridge and can be frozen for a month.
Steps to make savory bread pudding
- Baking dish: this easy dessert is served from the dish it's baked on, so make sure it's one you like to take to the table. Check my page for family-style baking dishes.
- Custard: it's a matter of whisking several ingredients, that's it. Very simple. No need for an electric mixer.
- Seasoning: It's very important to season it well; you don't want a bland pudding. Take into account the saltiness of the ham and cheeses you use. Add some spiciness with cayenne and black pepper, or go the herby route with chopped fresh thyme or oregano.
- Bread: the slices or cubes (my choice) soak in the custard for a while before the pudding is baked so take that time into account.
Layers
Don't overdo it with the amount of bread, or the pudding will be too dense and lack creaminess, as it will soak up all the egg custard.
Ratio
The key to bread pudding is the right ratio of bread to custard.
Make the custard flavorful, as it's the component that adds most of the flavor.
Baking
The pudding puffs and turns golden brown but you have to make sure the inside is fully baked. The top might be golden brown and beautiful, but the custard might not be fully baked. So lift the pudding here and there and check. Bake it further if there are still pools of custard.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- The ratio between the amount of bread and custard is key when it comes to bread pudding with white bread. Don't be tempted to add too much in relation to the liquid; the pudding will be too dense and not creamy.
- Variations: Add cooked sausage or bacon, herbs (I like parsley, thyme or fresh oregano), almost any mix of cheeses you have lying around, cooked mushrooms, spinach or bell peppers, and spices, just like this crustless quiche recipe.
- Baking dish: bread puddings are usually served family-style. So use a dish you like to take to the table.
Related recipes you might like:
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Ham and Cheese Strata (savory bread pudding)
Ingredients
- 5 or 6 ounces white bread
- 1 cup grated Gouda or white Cheddar cheese, see Notes below for variations
- ½ cup grated Parmesan, loosely packed
- 1 cup chopped ham
- 2 tablespoons grated onion, or use chopped chives or green onions
- 4 eggs, at room temperature
- 2 cups milk, at room temperature
- ½ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, or to taste
- pinch of cayenne pepper or chili powder, or to taste, optional
- ¼ teaspoon dry mustard, optional
Instructions
- Grease a 7x10-inch ceramic dish with 1 tablespoon unsalted butter. For larger dishes, see s below.
- Arrange 5 or 6 ounces white bread, in cubes or chunks in the dish, layering with 1 cup grated Gouda or white Cheddar cheese, ½ cup grated Parmesan, 1 cup chopped ham and 2 tablespoons grated onion, reserving about ¼ cup cheese to sprinkle on top before baking.
- In a medium mixing bowl, stir 4 eggs, 2 cups milk, ½ teaspoon salt, ⅛ teaspoon black pepper and pinch of cayenne pepper or chili powder or to taste and ¼ teaspoon dry mustard, if using. Integrate well without beating, as we don't want to incorporate air, but make sure the eggs are well-mixed.
- Pour the egg mixture carefully over the bread, making sure all is moistened. Since the bread is usually uneven, some slices might be more covered than others, which is fine.
- Let this mixture stand at room temperature, allowing the bread to absorb the liquid for 20-30 minutes. You might want to leave it longer if the bread was too stale. You can also cover the dish with plastic wrap and refrigerate it for a few hours.
- Preheat the oven to 375°F (190°C).
- Check the mixture once or twice, submerging again any bread slices that popped to the surface too much. If they're on the surface and one of the sides is not soaked, turn them over.
- Bake for 20 minutes, decrease the temperature to 325°F (160°C) and bake for another 20-25 minutes until the top is puffed and golden brown. A tester or toothpick inserted should come out clean. Don't be tempted to leave it until it's very firm because we want it to be creamy. But also make sure the custard is not too runny.
- Serve warm or at room temperature.
- Store leftovers, covered, in the refrigerator.
Cindi Rasmussen says
Can you prepare the recipe the night before ~ bake in the morning?
Thank you!
Paula Montenegro says
Hi Cindy, you can. Cover the dish and refrigerate it. Then take it out while you preheat the oven. The baking time might vary a little.
Von says
Great- LOVED- ❤️