There’s something incredibly comforting about a warm, savory bake that brings together simple ingredients in the most satisfying way. This Ham and Cheese Bread Pudding Recipe is exactly that—it blends rich custard, sharp cheddar, salty ham, and tender sourdough into a golden, bubbly dish that feels like a cozy hug on a plate. It’s perfect for brunch, dinner, or anytime you want food that’s a little bit special but super easy to pull off.
Why You'll Love This Recipe
What really excites me about this Ham and Cheese Bread Pudding Recipe is how it transforms leftover bread and ham into something show-stoppingly delicious. It’s so versatile and packed with flavor from the layers of cheese, herbs, and subtly spiced custard that everyone ends up asking for seconds.
- Super comforting: Warm, cheesy, and satisfying, it’s like an upgrade from your usual casserole.
- Easy prep and pantry-friendly: You probably already have most of the ingredients on hand.
- Flexible for any meal: Works beautifully for brunch, lunch, or a quick dinner fix.
- Impressive but simple: Looks elegant and tastes special without complicated steps.
Ingredients & Why They Work
Each ingredient in this Ham and Cheese Bread Pudding Recipe plays a key role. The sourdough bread soaks up the creamy custard but still holds its shape, while the sharp cheddar melts into pockets of gooey goodness. Shallots add a sweet subtle depth, and fresh thyme lifts the whole dish with gentle herbal notes. Here’s a breakdown to help you shop wisely.
- Sourdough bread: Day-old works best to soak up custard without getting overly mushy; if your bread is fresh, dry it out in the oven before using.
- Olive oil: Adds flavor and helps gently soften the shallots without overpowering the dish.
- Shallots: These mild onions create a nice savory sweetness that balances the richness.
- Eggs: The binding agent that turns the mixture into a rich custard base.
- Whole milk and heavy cream: Combination provides creamy texture and richness for that custard-like feel.
- Salt & pepper (black and white): Essential for seasoning, with white pepper adding a subtle heat that won’t show up visually.
- Garlic powder & nutmeg: Just a touch of warmth and depth to the custard, enhancing flavor complexity.
- Ham: Thick-sliced cooked ham adds meaty saltiness and great texture; diced for easy distribution.
- Fresh thyme leaves: Brightens and adds a lovely aromatic element.
- Sharp cheddar cheese: Melts beautifully with a great balance of tang and creaminess.
- Fresh chives: Used as a fresh garnish to provide a mild oniony punch at the end.
Make It Your Way
One of the best things about this Ham and Cheese Bread Pudding Recipe is how easy it is to adapt. I love throwing in whatever cheese I have on hand or swapping the ham with cooked bacon or sausage. Don’t be afraid to experiment — it’s a forgiving recipe that encourages creativity!
- Vegetarian variation: Try replacing ham with sautéed mushrooms or spinach for a meatless twist — I made this for a friend once and nobody missed the ham!
- Seasonal veggies: Adding roasted tomatoes or zucchini adds freshness and a splash of color.
- Cheese swaps: Gruyère or fontina pair beautifully if you want a different cheese profile with equal meltiness.
- Spice it up: Toss in a pinch of cayenne or smoked paprika for a subtle kick that wakes up the dish.
Step-by-Step: How I Make Ham and Cheese Bread Pudding Recipe
Step 1: Prep Your Bread
First, cut your sourdough bread into cubes. If your bread is super fresh, don’t skip drying it out — spread the cubes on a baking sheet and pop them in a 225˚F oven for about 30 minutes. This removes moisture so the custard can soak in without turning soggy. I’ve learned the hard way that skipping this step results in a bread pudding that’s more mush than custard, so trust me on this one.
Step 2: Cook the Shallots
Heat the olive oil in a skillet over medium heat and add your minced shallots. Cook them gently for about 4 minutes until they’re translucent and sweet-smelling but not browned. This subtle sauteing step adds a lovely depth I can’t do without. Once cooked, remove from heat and let them cool down — this keeps the eggs from scrambling when we mix everything.
Step 3: Whisk Custard & Combine
In a large bowl, beat together the eggs, milk, cream, salt, both peppers, garlic powder, and nutmeg. Whisk until smooth and creamy. Stir in the cooled shallots, diced ham, and half of the shredded cheddar. Then gently fold in the cubed bread. It’s important not to overmix unless you want every piece of bread completely saturated — I like some texture, so just combined is perfect.
Step 4: Bake It to Golden Perfection
Pour the whole mixture into a greased 9”x13” baking dish. Sprinkle the rest of the cheese evenly on top — this will create that irresistible golden crust. Let it sit for 5 minutes so the bread can soak up some custard. Bake at 350˚F for 60-65 minutes, keeping an eye on the top. If it browns too fast, tent with foil to prevent burning while the inside finishes cooking. When it’s puffed, set, and a knife comes out mostly clean, you know it’s done.
Step 5: Garnish and Serve
Once out of the oven, sprinkle chopped fresh chives over the top for a splash of color and a fresh bite. Let it cool just a little before slicing into squares — this helps it set and makes serving easier. I like to dig in warm with a crisp green salad on the side.
Top Tip
From my experience making this bread pudding multiple times, a few little tricks make all the difference between good and unforgettable.
- Use Day-Old Bread: Fresh bread can turn your pudding into a soggy mess — drying it ensures the custard gets absorbed perfectly.
- Don’t Rush the Soak: Let the mixture rest before baking so the flavors meld and the bread drinks up the custard.
- Watch Your Oven Temp: Keep it steady at 350˚F and cover with foil if needed to avoid a too-dark crust before the center’s cooked.
- Let It Rest Before Slicing: The pudding firms up as it cools, making clean slices and perfect portions easier.
How to Serve Ham and Cheese Bread Pudding Recipe
Garnishes
I’m a big fan of simple, fresh garnishes that cut through the richness. For this bread pudding, nothing beats a sprinkle of chopped chives or even some fresh parsley. Sometimes I add a dollop of sour cream on the side for a cool-textured contrast. A little cracked black pepper on top right before serving always brightens it up too.
Side Dishes
For sides, I love pairing this with a crisp green salad tossed in a light vinaigrette or roasted seasonal veggies. Something bright and fresh balances the richness wonderfully. On colder days, creamy tomato soup alongside makes for an indulgent combo that always impresses guests.
Creative Ways to Present
When I make this dish for brunch get-togethers, serving the bread pudding in individual ramekins adds a touch of elegance that guests really appreciate. Another fun idea is layering the ingredients in a clear glass casserole dish so the beautiful layers peek through. For holiday gatherings, topping with fresh herbs and a drizzle of truffle oil makes it feel extra special.
Make Ahead and Storage
Storing Leftovers
After enjoying your fresh ham and cheese bread pudding, wrap leftovers tightly in foil or plastic wrap and refrigerate for up to 3 days. I usually store mine in the original baking dish covered with foil, which keeps it moist and ready to reheat the next day.
Freezing
This recipe freezes well if you want to make it ahead of time. Let it cool completely, then portion into airtight containers or wrap the whole baking dish with extra care. I recommend adding a layer of plastic wrap before foil for best moisture retention. When froze, it keeps well for up to 2 months.
Reheating
To reheat, I prefer popping slices in a preheated 350˚F oven for about 15-20 minutes to bring back the crispy top and creamy inside. Avoid microwaving unless you’re in a hurry—microwaves make the pudding watery and less appetizing. For a crisp finish, a quick broil at the end is a nice trick!
Frequently Asked Questions:
Absolutely! While sourdough is my favorite for its texture and flavor, you can use French bread, ciabatta, or even a rustic white loaf. Just make sure the bread is day-old or dried out to avoid sogginess.
Yes! This Ham and Cheese Bread Pudding Recipe is perfect for making ahead. Prepare it up to the point of baking, cover it tightly, and refrigerate overnight. Then just pop it in the oven when you’re ready. It actually tastes great the next day as leftovers too.
Great question! You can substitute the ham with sautéed mushrooms, roasted vegetables, or spinach to keep it vegetarian-friendly. I’ve tried spinach and mushroom combos before, and they add wonderful earthiness without losing any of the comfort.
To avoid sogginess, use day-old or lightly toasted bread so it absorbs the custard perfectly without falling apart. Also, don’t over-soak the bread before baking; just a gentle fold and a few minutes resting time is plenty. Covering the pudding with foil partway through baking helps keep the top from drying out while the center cooks through.
Final Thoughts
This Ham and Cheese Bread Pudding Recipe is one of those dishes that never fails to bring comfort and smiles around the table. It’s straightforward enough for a weeknight dinner, but special enough to serve when you want to impress without stress. I hope you enjoy making and sharing it as much as I do—because nothing beats watching someone’s face light up after their first bite of warm, cheesy goodness.
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: Breakfast
- Method: Baking
- Cuisine: American
Description
This Ham and Cheese Bread Pudding is a savory, comforting dish made with day-old sourdough bread soaked in a rich custard of eggs, milk, and cream, combined with sautéed shallots, diced ham, fresh thyme, and sharp cheddar cheese. Baked to golden perfection, it is perfect for brunch, breakfast, or a hearty dinner.
Ingredients
Bread and Custard
- 12 oz sourdough bread, day old
- 10 eggs
- 3 cups whole milk
- 1 cup heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- pinch white pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon grated nutmeg
Vegetables and Ham
- 2 tablespoons olive oil
- 3 shallots, minced
- 4 oz thick-sliced cooked ham, diced
- ½ teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh chives
Cheese
- 1 ½ cups shredded sharp cheddar cheese
Instructions
- Prepare Bread: Cut the day-old sourdough bread into cubes. If bread is fresh, dry it in the oven at 225˚F for 30 minutes to ensure the cubes are sturdy enough to soak the custard without becoming too soggy.
- Preheat Oven and Cook Shallots: Preheat your oven to 350˚F. Heat the olive oil in a skillet over medium heat. Add the minced shallots and sauté for about 4 minutes until softened and fragrant. Remove from heat and let cool slightly.
- Mix Custard: In a very large bowl, whisk together the eggs, whole milk, heavy cream, salt, black pepper, white pepper, garlic powder, and grated nutmeg until well combined.
- Combine Ingredients: Stir the cooled shallots, diced ham, and fresh thyme leaves into the custard mixture. Then, fold in half of the shredded sharp cheddar cheese to distribute evenly.
- Assemble Dish: Grease a 9”x13” baking dish and place the bread cubes inside. Pour the custard mixture evenly over the bread cubes. Top with the remaining shredded cheddar cheese. 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. If the top starts to brown too much before the custard is fully set, cover the dish loosely with aluminum foil to prevent burning.
- Serve: Once baked, remove from the oven and let it cool slightly. Garnish with chopped fresh chives. Cut into squares and serve warm.
Notes
- Using day-old bread helps the bread absorb the custard better without turning mushy.
- If you prefer a richer custard, substitute some of the milk with more cream.
- You can swap cheddar cheese for gruyere or swiss for a different flavor profile.
- For added veggies, consider mixing in sautéed mushrooms or spinach.
- Covering with foil mid-baking prevents the cheese top from burning while the pudding cooks through.
- Letting the bread pudding rest for a few minutes after baking helps it set and makes slicing cleaner.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 280 mg
Leave a Reply