Ham and Swiss Bread Pudding

Dan’s Notes: Every year, my family gathers for a large, formal Christmas dinner. The menu frequently changes, but the one staple of every year is Christmas breakfast. Below is a simple, savory bread pudding that can be made a day or two ahead of time then finished in the oven just before serving.

November 09, 2017

Ingredients

  • ¾ cup chopped ham
  • 1¼ cups green onion chopped
  • 2 cloves garlic
  • ¾ cup shredded Swiss cheese
  • 7 Hawaiian bread rolls cut into 1 inch cubes
  • 1¾ cup milk
  • ¾ cup egg
  • 2 tablespoons Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground nutmeg

Preparation

Preheat oven to 350°.

Over medium heat, sauce onions, ham and garlic for 5 minutes. Remove and cool.

Arrange bread cubes on baking sheet and bake for 15 minutes or until lightly browned, turning occasionally.

Combine milk, egg, mustard, salt, pepper and nutmeg in a large bowl, stirring with whisk. Stir in ham mixture. Add bread and toss to coat.

Arrange half the bread mixture in an 8-inch square baking dish coated with cooking spray. Sprinkle with half the shredded cheese; top with remaining bread mixture. Sprinkle with remaining cheese.

Bake 45 minutes or until set.

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Ingredients

  • ¾ cup chopped ham
  • 1¼ cups green onion chopped
  • 2 cloves garlic
  • ¾ cup shredded Swiss cheese
  • 7 Hawaiian bread rolls cut into 1 inch cubes
  • 1¾ cup milk
  • ¾ cup egg
  • 2 tablespoons Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground nutmeg
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