Ham & White Cheddar Bread Pudding
This bread pudding uses nutmeg, Tellicherry peppercorns, and thyme to create a savory brunch delight.
Recipe submitted by Slice of Jess
Yield: 8 servings
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.
thespicehouse.com
Helpful Hints
If substituting fresh thyme leaves for dried, use half the amount.
This was so delicious! We actually had it for our evening meal with a green salad on a wet, cold, dreary day. Super comfort food. Next time though I will double all the seasoning… the tellicherry pepper is amazing but could have used twice as much of that, the nutmeg, and thyme. The ham provided enough salt for us.
Looks like a great recipe.