Name: savory breakfast bread pudding
Prep time: 15 min
Cook time: 30 min
Total time: 60 min
Ingredients: butter or oil, to grease the baking dish & sauté the ham; 17.6 ounces brioche bread, preferably stale ((cut into 1.5-inch cubes)); 8 large eggs; 1 cup whole milk ((dairy or non-dairy of choice)); 1/2 cup heavy cream ((or non-dairy creamer)); 2 tablespoons dijon mustard; 1 teaspoon garlic powder; 1 tablespoon fresh thyme leaves ((or 1 teaspoon dried thyme)); salt & freshly ground black pepper ((to your preference)); 2 cups cooked ham, cut into bite-size pieces - or cooked bacon or cooked sausage ((about 9.5 ounces)); 2 1/2 cups grated cheese - combination of gruyere & cheddar ((8 ounces total))

Most of you may think of bread pudding in terms of sweet desserts. That’s not always the case. This Savory Breakfast Bread Pudding happens to be a delicious strata that’s layered with ham & cheese. And it can be prepared the night before. All around win in my book.

I discovered the recipe at Healthy World Cuisine and followed it without a tweak …with great results. Keep in mind, though, that it is easily customized. More on that later.

Here’s what you’ll need to get started on your Savory Breakfast Bread Pudding…

Butter – to grease the baking dish & sauté the ham.
Brioche bread – Stale bread works well to soak up the custard. The slight sweetness of brioche perfectly offsets the savory ingredients. I use my Homemade Rich Brioche Bread with great results.
Large eggs
Whole milk – either dairy or non-dairy is fine.
Heavy cream – or non-dairy creamer.
Dijon mustard
Garlic powder
Fresh thyme leaves – dried thyme leaves can be used but fresh is best.
Salt & freshly ground black pepper
Cooked ham – cooked breakfast sausage or cooked bacon can be swapped in. For a vegetarian version, use thinly sliced sautéed mushrooms.
Grated gruyere and cheddar – if you don’t care for the assertive flavor of gruyere, use less of that with more cheddar or simply use all cheddar.

Grease a 9 x 13 baking dish with oil or butter. Set aside.
You decide when to bake your bread pudding.
If baking right away, preheat the oven to 375℉.
Place the baking rack in the middle position to promote even baking.
Slice and cube the bread into approximately 1.5-inch pieces and place them in a large bowl.

Savory Breakfast Bread Pudding

Beat the eggs and combine with the milk, cream, Dijon mustard, thyme and garlic powder.
Add salt and pepper to your preference.
Mix until the custard is well incorporated.

Savory Breakfast Bread Pudding

Pour the savory custard over the bread cubes.
Mix gently and allow them soak for 15 minutes.
While the bread is soaking, sauté the ham until lightly caramelized in a little butter or oil.
Set aside.

Savory Breakfast Bread Pudding

To assemble, place half of the soaked bread in an even layer in the prepared baking dish.
Distribute the sautéed ham evenly over the bread.
Then sprinkle on half of the grated cheese.
Add the remaining half of soaked bread.
Finish by sprinkling on the remaining grated cheese as a final layer.

At this point, you can choose to either cover and refrigerate overnight or bake right away.
If refrigerated overnight, remove the bread pudding from the refrigerator for 30 minutes before baking.
While the dish is coming to room temperature, preheat the oven to 375°F.
Bake the ham and cheese bread pudding uncovered for approximately 30 to 40 minutes.

Look for cues like a puffed-up egg casserole, a golden-brown top, and edges pulling away from the sides.
To check for doneness, insert a toothpick; it should come out clean with no liquid savory custard at the bottom.
If the top of the bread pudding is getting brown but is not yet cooked though, cover with a tent of aluminum foil for the remainder of the baking time.
Remove from the oven and allow the dish to sit for 10 to 15 minutes before serving. Enjoy!

Savory Breakfast Bread Pudding

The taste and texture of this bread pudding may remind you of the French Croque Monsieur sandwich or the Monte Cristo sandwich.

Some folks may want a touch more of sweetness …offer some pure maple syrup on the side and everyone will be happy.

What if my brioche bread isn’t stale?

Allow some extra time and spread the bread cubes in a single layer on a baking sheet. Leave them out on the counter, uncovered, for a couple of hours to allow them to dry out.

How do I store my leftover Savory Breakfast Bread Pudding?

Be sure the bread pudding has cooled to room temperature. Cover and refrigerate for up to three days.

Can I freeze the leftovers?

Freezing can slightly change the texture. But if it is well wrapped, the bread pudding will still be enjoyable when gently reheated.

savory breakfast bread pudding

A delicious ham & cheese strata made with brioche bread. The perfect blend of savory & sweet. Prepare the night before and pop it in the oven the next morning for an awesome brunch treat.

Prep Time 15 minutes

Cook Time 30 minutes

Soak Time 15 minutes

Total Time 1 hour

Servings 12 generous servings

Author Rosemary Stelmach

Ingredients

butter or oil, to grease the baking dish & sauté the ham
17.6 ounces brioche bread, preferably stale (cut into 1.5-inch cubes)
8 large eggs
1 cup whole milk (dairy or non-dairy of choice)
1/2 cup heavy cream (or non-dairy creamer)
2 tablespoons dijon mustard
1 teaspoon garlic powder
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
salt & freshly ground black pepper (to your preference)
2 cups cooked ham, cut into bite-size pieces - or cooked bacon or cooked sausage (about 9.5 ounces)
2 1/2 cups grated cheese - combination of gruyere & cheddar (8 ounces total)

Instructions

Grease a 9 x 13 baking dish with oil or butter. Set aside.
If baking right away, preheat the oven to 375℉ with the baking shelf placed in the middle position.
Slice and cube the bread into approximately 1.5-inch (3.8cm) pieces and place them in a large bowl. Beat the eggs and combine with the milk, cream, Dijon mustard, thyme and garlic powder. Add salt and pepper to your preference. Mix until the custard is well incorporated.
Pour the savory custard over the bread cubes. Mix gently and let them soak for 15 minutes. While the bread is soaking, sauté the ham until lightly caramelized in a little butter or oil. Set aside.
To assemble, place half of the soaked bread in an even layer in the prepared baking dish. Distribute the sautéed ham evenly over the bread. Then sprinkle on half of the grated cheese. Add the remaining half of soaked bread. Finish by sprinkling the remaining grated cheese as a final layer.
At this point, you can choose to either cover and refrigerate overnight or bake right away.
If refrigerated overnight, remove the bread pudding from the refrigerator for 30 minutes before baking. While the dish is coming to room temperature, preheat the oven to 375°F.
Bake the ham and cheese bread pudding uncovered for approximately 30 to 40 minutes.
Look for cues like a puffed-up egg casserole, a golden-brown top, and edges pulling away from the sides.
To check for doneness, insert a toothpick; it should come out clean with no liquid savory custard at the bottom. If the top of the bread pudding is getting brown but is not yet cooked though, cover with a tent of aluminum foil for the remainder of the baking time.
Remove from the oven and allow the dish to sit for 10 to 15 minutes before serving. Enjoy!

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