- 2 loaves (1 pound each) Italian bread, cut into 1-inch cubes
- 6 cups cubed fully cooked ham
- 1-1/2 pounds Monterey Jack or Muenster cheese, cubed
- 1 medium onion, chopped
- 1/4 cup butter
- 16 large eggs
- 7 cups milk
- 1/2 cup prepared mustard
- Toss bread, ham and cheese; divide between two greased 13x9-in. baking dishes. In a skillet, saute onion in butter until tender; transfer to a bowl. Add eggs, milk and mustard; mix well. Pour over bread mixture. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Serve immediately. Yield: 24-30 servings.
Reviews forHam and Cheese Puff
"I cut this recipe in 1/4 for just my husband and I. I used a three-cheese Italian bread and smoked sausage, and those were awesome. Unfortunately, I forgot to let it sit overnight so I only had it sitting for about an hour before putting it in the oven. I think that was my downfall. The entire thing puffed up REALLY huge and dripped some sort of grease/juice all inside my oven. Usually my oven runs a bit hot so things get done quicker, but I found I actually needed to put this in longer (65 minutes I believe). The top started getting burned but the inside was so runny. We were running late at the time, so I dished out the top, mostly-done portion and we ate that, while I continued to bake the rest. It did taste good, but again, too runny for me. Also next time I think I'll put it into a bigger dish (not an 8x8), and I may cut the oven back to about 325. We definitely liked this and I do want to try it again. I will post an update when I do."
"One of my favorite combos, ham and cheese and bread!! love this one"
"This recipe was been a favorite since I first made it in 2010. Was paging through old copies of TOH & found it. How I missed it when it was first published, I don't know. The only change I make after following the recipe the first time is to reduce the amount of bread by 1 cup. Delicious!"
"I found this recipe in Taste of Home book from years ago and we love it. When I've had leftover rolls or crusts from bread I've use that and it turns out just as good. For my daughter's shower we had a brunch and I made this recipe and one without using the ham but added vegetables and both were a hit. It is my go to recipe for a breakfast casserole."
"If you do not have time for it to sit overnight, it also works to assemble and let it sit about 30 minutes before putting it in the oven. At least it works when making 1/4 of the recipe and using regular bread : )"
"Made this morning for church potluck. It received great reviews. Thanks for a yummy recipe."
"Our family loved this recipe. It was just as good the next day too. I only made 1/4 of the recipe since we are only a family of four. I may add peppers next time I make this."
"Unlike the unfavorable review given this recipe, I found it to be exactly what the author claims: a crowd-pleaser! Everyone asked for this recipe after making it for a brunch potluck. If you don't want it soggy, make sure it bakes for at least 65 minutes and actually follow the directions to ensure the knife does, indeed, come out clean to indicate its done.Excellent recipe! Sharing this with family and friends."
"very, very disappointing! way too soggy, aside from the crust. too much milk/eggs for me. as my dad said, "reminds me of bread pudding!""