My savory bread pudding recipe is incredibly easy to make with just a few simple ingredients. Nestle it alongside fruit for breakfast or a salad for brunch! Any way you choose to serve this, I promise that you’re going to love it.
Bread pudding is one of those classic recipes that everyone appreciates. It’s cozy, it’s comforting… and I’m a huge fan of both sweet and savory versions. This dish is a great meal to make for out-of-town guests, brunch gatherings, or even bridal and baby showers.
Today’s particular recipe is cheesy, meaty, hearty… yet fluffy. What’s not to love here?
The components of this particular ensemble are pretty straight forward. First off, you need some carb-o-licious bread. I gravitate towards a sourdough or French bread for bread pudding, but feel free to use whatever kind you enjoy most. The most important factor in this delicious equation is toasting the bread with glorious Minerva Garlic Herb Butter first, so let’s get cookin’.
Most Bread Pudding Recipes request that you use day-old bread.
I’ve always found this a hard rule to live by. If my family and I find ourselves in the same room with wonderful, freshly baked bread… we’re going to devour it. Plain and simple. However, bread pudding requires a drier bread that’s crusty and stale, so we toast ours to achieve the same consistency. Trust me, this is important.
I love Minerva’s Garlic Herb Butter for toasting because it makes the whole process incredibly laidback. No need to worry about seasoning the mix or anything. Simply cut the bread into cubes and toss them with the melted butter. Toast those bad boys in the oven for a few minutes and boom. You’ve got crusty bread.
Next, you’ll whisk together the remaining wet ingredients in a large mixing bowl to create the custard. I also like to butter the baking dish with Minerva’s Garlic Herb Butter to prevent sticking. The final prep step is to place the toasted cubes in the buttered baking dish and layer with ham, cheese and custard. Bake, uncovered, for 45 – 50 minutes and you’re all set. Now pour yourself a tea (or champagne) and relax while this masterpiece cooks.
Seriously, it’s that easy.
- 1 Tbsp. Minerva Garlic Butter, for greasing the baking dish
- ½ stick Minerva Garlic Butter, melted
- 12 ounce Crusty French Bread
- 1 Sweet Onion, chopped
- 1 tbsp. Olive Oil
- 6 eggs
- 3 cups Half & Half
- 2 tsp. Salt
- 1 tsp. Fresh Cracked Black Pepper
- 1 tsp. Fresh Thyme Leaves
- Pinch of Nutmeg (optional)
- 6 ounces Ham, thinly sliced
- 4 cups White Cheddar
- Fresh Parsley, for garnish (optional)
- Preheat oven to 475F.
- Cut bread into cubes and toss together with melted butter. Bake for 2-3 minutes, until golden. Remove from the oven and set aside.
- Turn heat down to 350F.
- Sauté onion in olive oil until softened.
- Whisk eggs, half and half, salt, pepper, thyme leaves and nutmeg in large mixing bowl.
- Place toasted bread in a buttered baking dish and toss together with onions, ham and 3 cups white cheddar.
- 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.
- 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. Garnish with fresh chopped parsley, optional.
- Store any leftovers in the refrigerator for up to 2 days.
This post is sponsored by my friends at Minerva Dairy.
Per the usual, all thoughts and opinions are 100% my own and I would never recommend a brand that I didn’t enjoy myself. Check out our other recipe collaboration here!
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