Recipe Background
Bread pudding is usually a dessert, but Savory Breakfast Bread Pudding goes the other way! The tender bread is now stuffed with succulent ham, melty cheddar cheese, and sweet apple, while the custard the bread soaks in is now infused with herbs and mustard. You won't need ice cream to serve up a plate of Savory Breakfast Bread Pudding... just a big appetite and a fork!
Bread pudding is usually a dessert, but Savory Breakfast Bread Pudding goes the other way! The tender bread is now stuffed with succulent ham, melty cheddar cheese, and sweet apple, while the custard the bread soaks in is now infused with herbs and mustard. You won't need ice cream to serve up a plate of Savory Breakfast Bread Pudding... just a big appetite and a fork!
Ingredients
- olive oil to taste, for greasing the baking dish
- 4 large eggs
- 1 1/2 cups whole milk
- 1 tablespoon Dijon mustard
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 12 ounces sourdough bread cut into 2-inch cubes
- 1 small red onion cut into 1/4-inch-thick wedges
- 1 Gala apple cored and thinly sliced
- 4 ounces sliced ham torn into 2-inch pieces
- 1 cup cheddar cheese grated
Directions
- Preheat the oven to 350 degrees F.
- Grease a 2 1/2-3-quart baking dish with the olive oil.
- In a large bowl, add the eggs, the milk, the mustard, the nutmeg, the salt, and the pepper and whisk to combine.
- Add the bread cubes to the egg mixture and let them sit, tossing occasionally, until they are thoroughly soaked, about 5 minutes.
- Add the onions, the apples, the ham, and the cheddar and fold to combine.
- Pour the egg mixture into the prepared baking dish.
- Bake until it is set, and a knife inserted into the center comes out clean, about 45-50 minutes. If the bread pudding is browning too quickly, cover it with foil.
- Allow the bread pudding to cool for 5 minutes.
- Serve.
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