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Savory Ham and Cheese Breakfast Bread Pudding

Savory Ham and Cheese Breakfast Bread Pudding

Breakfast
Prep Time
15min
Cook Time
30min
Servings
4
Calories
520
Chef's Note

For the best flavor and texture, prepare this bread pudding the night before and refrigerate overnight. This allows the bread to fully absorb the egg mixture, creating a more cohesive pudding. Just add an extra 10 minutes to the baking time if cooking straight from the refrigerator.

Tags
breakfast
ham
cheese
make-ahead
brunch
savory
casserole
weekend
protein-rich
comfort-food
Ingredients

  • 6 cups day-old French bread or sourdough

  • 1 cup diced ham

  • 1 cup shredded cheddar cheese

  • 1/2 cup shredded Swiss cheese

  • 3 stalks green onions

  • 6 large eggs

  • 2 cups milk

  • 1 tablespoon Dijon mustard

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons butter

  • 1 cup cherry tomatoes

Instructions
  • 1

    Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with 1 tablespoon of butter.

  • 2

    Cut or tear the day-old bread into 1-inch cubes and place in a large mixing bowl.

  • 3

    Thinly slice the green onions, separating the white and green parts. Set the green parts aside for garnish.

  • 4

    In the bowl with bread, add the diced ham, 3/4 cup of cheddar cheese, 1/4 cup of Swiss cheese, and the white parts of the green onions. Toss gently to combine.

  • 5

    In a separate bowl, whisk together 6 large eggs, 2 cups of milk, 1 tablespoon of Dijon mustard, 1/2 teaspoon of dried thyme, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.

  • 6

    Pour the egg mixture over the bread mixture and gently stir to ensure all bread pieces are coated. Let stand for 5 minutes to allow the bread to absorb some of the liquid.

  • 7

    Transfer the mixture to the prepared baking dish and spread evenly. Top with the remaining 1/4 cup of cheddar cheese and 1/4 cup of Swiss cheese.

  • 8

    Cut 1 tablespoon of butter into small pieces and dot over the top of the casserole.

  • 9

    Bake uncovered in the preheated oven for 30 minutes, or until the top is golden brown and the center is set.

  • 10

    While the pudding bakes, halve the cherry tomatoes.

  • 11

    Remove from the oven and let stand for 5 minutes before serving. Garnish with the reserved green parts of the green onions and fresh cherry tomatoes.

Nutrition Information (per serving)
520
Calories
32g
Protein
38g
Carbs
26g
Fat
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