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Ham and Cheese Puff Recipe

Ham and Cheese Puff Recipe

This recipe is an absolute winner for brunch, lunch or whenever. People really seem to go for the big chunks of ham combined with the flavors of mustard and cheese. Because it's assembled the night before, it is a nifty make-ahead potluck dish. —Nina Clark, Wareham, Massachusetts
TOTAL TIME: Prep: 15 min. + chilling Bake: 55 min. YIELD:24-30 servings


  • 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


  • 1. 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.
  • 2. 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.

Nutritional Facts

1 piece: 267 calories, 16g fat (8g saturated fat), 164mg cholesterol, 704mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 17g protein.

Reviews for Ham and Cheese Puff

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PrplMonky5 User ID: 6612040 249193
Reviewed Jun. 7, 2016

"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."

angieact1 User ID: 1990802 218166
Reviewed Jan. 18, 2015

"One of my favorite combos, ham and cheese and bread!! love this one"

Sue Zappa User ID: 1094741 49133
Reviewed Nov. 2, 2014

"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!"

sajcjlc User ID: 4729356 52239
Reviewed Nov. 2, 2014

"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."

SaraLeola User ID: 1371038 202984
Reviewed Feb. 3, 2014

"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 : )"

Mooster User ID: 3101162 68409
Reviewed Mar. 24, 2013

"Made this morning for church potluck. It received great reviews. Thanks for a yummy recipe."

S.Clawson User ID: 4906187 28217
Reviewed Nov. 13, 2010

"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."

Schmiedt User ID: 3889802 19742
Reviewed Aug. 1, 2010

"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."

casserroll User ID: 4550718 202983
Reviewed Nov. 10, 2009

"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!""

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