Ham and Cheese Strata (savory bread pudding)
What better way to use leftover ham than to make a creamy bread pudding with cheese and custard? This old-fashioned brunch or breakfast casserole recipe has few ingredients and is very adaptable regarding flavor and variations.
Servings 6 servings
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.
Notes
Type of bread: I use artisanal or peasant bread with a fluffy crumb and medium-soft 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 because I find it lacks character. But you can. You can also use brioche or challah which add a sweet tone to this dish.
Cheese: You can use any combination you like or just one type. If you want a meltier cheese, add some mozzarella or Swiss cheese, in addition to the parmesan, gouda or sharp cheddar. Gruyere and Fontina cheese are also good options.
The ratio between the amount of bread and custard is key when making 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.
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 an oven thermometer to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
Baking dish: For a 9x13-inch casserole dish, the ingredients would be 8 or 9 ounces of bread, 6 eggs, 3 cups milk, 1 ½ cups chopped ham and 2 ¼ cups chopped cheeses. It serves at least 8.
