There’s something incredibly comforting about a warm, cheesy dish bubbling fresh from the oven, and this Ham and Cheese Bread Pudding Recipe is exactly that kind of soul-satisfying meal. It combines hearty bread, savory ham, and melty cheddar into a custardy bake that’s perfect any time you need a cozy, crowd-pleasing dish.
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Why You'll Love This Recipe
I love this Ham and Cheese Bread Pudding Recipe because it’s both simple and elegant—a down-home comfort food that comes together with basic ingredients but tastes like a special occasion. You can make it ahead or whip it up for brunch when you have guests, and it still feels special every single time.
- Flavor-packed layers: Combining sharp cheddar, savory ham, and fresh herbs makes every bite rich and satisfying.
- Easy make-ahead: It’s wonderful prep-once, enjoy-later breakfast or dinner, which I always appreciate on busy mornings.
- Comfort food at its best: Creamy custard soaking into crusty bread delivers that melt-in-your-mouth goodness you’re craving.
- Super versatile: You can easily swap ingredients to match what you have on hand or to suit your taste buds.
Ingredients & Why They Work
This recipe’s magic comes from the perfect balance between creamy custard, hearty bread, melted cheese, and savory ham. Each ingredient plays a special role, so choosing the right ones helps you nail a ham and cheese bread pudding that’s flavorful and satisfying.
- Sourdough Bread: The sturdy, slightly sour bread soaks up custard beautifully without turning mushy—day-old is best for texture.
- Olive Oil: Used to soften shallots and add subtle richness without overpowering flavors.
- Shallots: Their mild, sweet onion flavor adds depth without sharpness, perfect in custard dishes.
- Eggs: The backbone of the custard, giving structure and richness to the pudding.
- Whole Milk and Heavy Cream: Together, these create a luxuriously creamy custard that keeps the pudding moist.
- Seasonings (salt, black pepper, white pepper, garlic powder, nutmeg): These add layers of warmth and subtle spice, enhancing the savory elements.
- Cooked Ham: Adds meaty, salty savoriness; thick-sliced ham diced for that lovely bite in every forkful.
- Fresh Thyme: A little herbal brightness that cuts through richness nicely.
- Sharp Cheddar Cheese: Gives the perfect balance of tangy meltiness; the sharpness pairs wonderfully with the ham.
- Fresh Chives: Sprinkled on top for a fresh, mild onion finish and a burst of color.
Make It Your Way
I often like to tweak this Ham and Cheese Bread Pudding Recipe depending on the season or what’s in my fridge. It’s pretty forgiving and invites creativity, so don’t hesitate to mix it up with your favorite add-ins or cheese types.
- Vegetable Boost: I’ve tossed in sautéed spinach or mushrooms before—adds a lovely earthiness and some green goodness.
- Cheese Swap: Gruyère or fontina work beautifully if sharp cheddar isn’t nearby for a different flair.
- Make it dairy-free: Substitute milk and cream with coconut milk or your favorite plant milk and use dairy-free cheese alternatives.
- Spicy Twist: Add a pinch of cayenne or diced jalapeños for a little heat if you like bold flavors.
Step-by-Step: How I Make Ham and Cheese Bread Pudding Recipe
Step 1: Get Your Bread Just Right
I always cut my sourdough into bite-sized cubes, then dry them out in a low-heat oven if the bread’s fresh. This step is key! It prevents that soggy texture and helps the custard soak in just right. I usually pop the bread in the oven at 225˚F for about 30 minutes, stirring once halfway through.
Step 2: Sauté Shallots and Prep Your Custard
While the bread cools, I sauté minced shallots in olive oil until soft and fragrant—about 4 minutes on medium heat. Meanwhile, whisk together eggs, whole milk, heavy cream, and all those flavorful seasonings like salt, black and white pepper, garlic powder, plus a hint of nutmeg. Adding ground nutmeg is one of my favorite tricks for extra warmth.
Step 3: Mix It All Up
I gently stir the cooled shallots, diced ham, and half the shredded cheddar cheese into the custard mixture. Then I fold in the cubed bread, making sure each piece is coated well. Pour everything into a greased 9”x13” baking dish, sprinkle the remaining cheddar evenly on top, and let it sit for about 5 minutes. This resting time helps the bread soak through.
Step 4: Bake and Watch Closely
Bake your Ham and Cheese Bread Pudding Recipe at 350˚F for about 60-65 minutes. Around halfway, check if the top is getting too browned; if so, tent with foil to avoid burning while the inside finishes cooking. Look for a golden top and a custard that’s set but still soft in the center.
Step 5: Finish and Garnish
Once out of the oven, I love to sprinkle fresh chopped chives on top for a pop of color and a mild oniony kick. Then slice it into squares and get ready to enjoy that warm, cheesy comfort food glow.
Top Tip
I’ve made this recipe many times, and a few key tips always help me get the best results. These little insights will save you from common pitfalls and bring out the most comforting textures and flavors.
- Dry the Bread Well: Make sure your bread cubes are sufficiently stale or oven-dried so they absorb custard correctly without turning mushy.
- Let It Rest: After assembling, letting the mix sit for 5–10 minutes before baking gives the bread time to soak up the custard fully.
- Watch the Bake Time: Ovens vary, so use a toothpick or knife to test the custard’s center — it should come out clean but feel soft.
- Cover if Needed: If the top is browning too quickly, don’t hesitate to tent foil over it partway through baking to prevent burning.
How to Serve Ham and Cheese Bread Pudding Recipe
Garnishes
I usually keep it simple with fresh chopped chives or a sprinkle of finely chopped parsley for brightness. Sometimes, a light drizzle of Dijon mustard on the side adds a tangy kick that pairs beautifully with the ham and cheese.
Side Dishes
This dish pairs perfectly with a crisp green salad dressed with lemon vinaigrette or a quick side of roasted asparagus. For brunch, I may add fruit salad or pickled veggies on the side to balance the richness.
Creative Ways to Present
When I’ve served this at gatherings, I like to cut it into petite squares and arrange them on a wooden board with little bowls of mustard, chutneys, or even a dollop of sour cream. It makes for a lovely, shareable spread that’s both rustic and elegant.
Make Ahead and Storage
Storing Leftovers
Leftover ham and cheese bread pudding stores well covered in the fridge for up to 3 days. I like to keep it airtight to preserve moisture, and it tastes just as cozy the next day.
Freezing
Freezing works too! I portion out leftovers into airtight containers or wrap tightly in foil and freeze for up to 2 months. Just thaw overnight in the fridge before reheating for the best texture.
Reheating
I reheat slices covered loosely with foil in a 350˚F oven for about 15-20 minutes, which helps warm it through without drying it out. You can finish with a short broil if you want that crisp golden top back.
Frequently Asked Questions:
Absolutely! While sourdough is great for its tang and sturdiness, you can use other sturdy breads like French baguette or country white bread. Just make sure the bread is dry or day-old to prevent sogginess.
You can store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, reheat soon after that.
Definitely! Adding cooked vegetables like spinach, mushrooms, or bell peppers works well and adds nutrients. You can also swap ham for cooked bacon, sausage, or turkey to suit your preference.
You want the custard to be just set – it should no longer be jiggly in the center but still soft. The top should be golden brown. A knife inserted in the center should come out mostly clean with a few moist crumbs.
Final Thoughts
This Ham and Cheese Bread Pudding Recipe holds a special spot in my kitchen repertoire because it turns simple pantry ingredients into pure comfort. I hope you’ll give it a try soon—it’s such a warm, satisfying dish to share with family or friends, and it’s one of those recipes you’ll come back to time and again.
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: Main Course
- Method: Baking
- Cuisine: American
Description
A savory and comforting Ham and Cheese Bread Pudding featuring day-old sourdough bread soaked in a rich egg and cream custard with shallots, ham, and sharp cheddar cheese, baked to golden perfection and topped with fresh chives.
Ingredients
Bread and Aromatics
- 12 oz sourdough bread, day old
- 2 tablespoons olive oil
- 3 shallots, minced
Custard
- 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
Fillings and Toppings
- 4 oz thick-sliced cooked ham, diced
- ½ teaspoon fresh thyme leaves
- 1 ½ cups shredded sharp cheddar cheese
- 1 teaspoon chopped fresh chives
Instructions
- Prepare the bread: Cut the day-old sourdough bread into cubes. If using fresh bread, dry it in the oven at 225˚F for 30 minutes to remove moisture.
- Preheat the oven: Heat the oven to 350˚F to prepare for baking the pudding.
- Sauté shallots: Heat olive oil in a skillet over medium heat. Add minced shallots and cook for 4 minutes until soft and fragrant. Remove from heat and let cool.
- Make the custard mixture: In a very large bowl, beat 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, fresh thyme leaves, and half of the shredded cheddar cheese into the custard mixture.
- Assemble the pudding: Pour the mixture into a greased 9” x 13” baking dish. Evenly sprinkle the remaining cheddar cheese on top. Allow the mixture to sit for 5 minutes to let the bread absorb the custard.
- Bake: Bake in the preheated oven for 60 to 65 minutes. If the top browns too much during baking, cover the dish loosely with foil to prevent burning.
- Serve: Remove from oven and let cool slightly. Sprinkle with chopped fresh chives for garnish. Slice into squares and serve warm.
Notes
- Using day-old bread is best to ensure it absorbs the custard without becoming too soggy.
- If fresh bread is used, drying it in the oven helps achieve the ideal texture.
- You can substitute sharp cheddar cheese with Gruyère or Monterey Jack for different flavor profiles.
- For a milder ham flavor, use cooked deli ham instead of thick-sliced cooked ham.
- Leftovers can be refrigerated and reheated in the oven to maintain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 275 mg
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