Ham & White Cheddar Bread Pudding

Name: Ham & White Cheddar Bread Pudding
Ingredients: 1 tablespoon Butter, for greasing the baking dish; 1/2 stick Butter, melted; 1 loaf (12 ounces) crusty French bread; 1 sweet onion, chopped; 1 tablespoon olive oil; 6 eggs; 3 cups half & half; 2 teaspoons sea salt; 1 teaspoon freshly cracked black pepper; 1 teaspoon fresh thyme leaves; 1 pinch nutmeg; 6 ounces ham, thinly sliced; 4 cups white cheddar, shredded

Ham and cheddar savory bread pudding recipe

This bread pudding uses nutmeg, Tellicherry peppercorns, and thyme to create a savory brunch delight.

Recipe submitted by Slice of Jess

Yield: 8 servings

Ingredients

1 tablespoon Butter, for greasing the baking dish
1/2 stick Butter, melted
1 loaf (12 ounces) crusty French bread
1 sweet onion, chopped
1 tablespoon olive oil
6 eggs
3 cups half & half
2 teaspoons sea salt
1 teaspoon freshly cracked black pepper
1 teaspoon fresh thyme leaves
1 pinch nutmeg
6 ounces ham, thinly sliced
4 cups white cheddar, shredded

Preparation Instructions:

1. Preheat oven to 475F.

2. Cut bread into cubes and toss together with melted butter. Bake for 2-3 minutes, until golden. Remove from the oven and set aside.

3. Turn heat down to 350F.

4. Sauté onion in olive oil until softened.

5. Whisk eggs, half and half, salt, pepper, thyme leaves and nutmeg in large mixing bowl.

6. Place toasted bread in a buttered baking dish and toss together with onions, ham and 3 cups white cheddar.

7. Pour egg mixture over bread and press down on the bread to ensure all cubes are soaking up the custard. Top with remaining cup of cheese.

8. Bake for 45-50 minutes, or until a fork inserted in the middle comes out clean. I recommend letting it rest for 5-10 minutes before serving.

9. Store any leftovers in the refrigerator for up to 2 days.

Helpful Hints

If substituting fresh thyme leaves for dried, use half the amount.