When I think of bread pudding, the first thing that comes to mind is day-old bread soaked in egg and topped with a delicious whiskey sauce – oh so good. It tends to be more sweet than savory, served at the end of a meal.
Today’s recipe is a ham and cheese variety, savory, not sweet, and can be served for any meal – breakfast, lunch or dinner. It’s a great recipe for using up leftovers – ham, rolls, apple… the flavor is enhanced by your creative combination of ingredients.
The blend of contents in this recipe was a hit with my taste testers (me included)! It’s an easy dish to make, with little more effort than dumping everything into a casserole dish and baking.
This makes a good brunch dish any time of year. Here’s the recipe to get you started.
- 4 eggs
- 1/2 cup half & half (can substitute 1/2 cup milk or cream)*
- 1 tablespoon Dijon mustard
- 1 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 onion rolls cut into cubes or bread cubes equivalent to about 6-7 cups
- 1/2 cup red onion, diced or sliced (your preference)
- 1 apple (I used Honey Crisp), sliced
- 1 cup ham, cooked & diced
- 1 cup cheddar cheese, grated
- PREP: preheat oven to 350 degrees. Spray 2 1/2 - 3 quart baking dish with Pam or oil.
- Whisk eggs and milk together, adding in mustard, nutmeg, salt and pepper.
- Pour egg mixture over bread cubes in a large bowl and let it soak in.
- Fold onion, apple, ham and cheese into bread mixture and transfer into prepared baking dish.
- Bake until set and edges are browned, about 45 to 50 minutes.**
- *Add more milk or cream if bread looks too dry before baking.
- **Check for doneness with a knife in the center of casserole to see if it comes out clean.