Ham & Cheese Breakfast Bread Pudding

Make this bread pudding ahead of time for an easy Easter breakfast or brunch!

  • Serves: 4-6 people
  • Prep Time: 2 hours/Overnight
  • Cook Time: 1 hour


  • 1 medium loaf day-old French Bread, cut into 1 inch cubes
  • 4 Shallots, finely chopped
  • 4 cloves Garlic, chopped
  • 10 Eggs
  • 2 c. Whole Milk
  • 2 c. Heavy Cream
  • 2 c. Cooked Ham, chopped
  • 1 1/2 c. Sharp Cheddar Cheese
  • 1 tbsp. Thyme
  • 1/4 tsp. Nutmeg
  • 1/2 tsp. Salt
  • 1/2 tsp. Black Pepper
  • 2 tbsp. Olive OIl


  1. Generously grease a 9"x13" baking dish and set aside. Heat olive oil in a small pan; saute garlic and shallots until softened and shallots have become translucent, then set aside to cool.

  2. Whisk together milk, cream, eggs, thyme, nutmeg, salt, pepper. Place bread cubes in the greased baking dish and pour custard mixture over; mix in ham, shallots, garlic, and 1 cup of cheddar cheese until evenly distributed. Cover and allow the custard to soak into the bread overnight, or for at least one hour.

  3. When ready to bake, preheat the oven to 350 degrees. Top the bread pudding with the remaining cheese, then bake uncovered for one hour or until a knife inserted in the center comes out clean. Serve warm.

No comments yet. Add the first comment

Add Comment

4 Locations to Serve Sonoma County