Ham & Swiss Bread Pudding
This rich and hearty brunch dish is loaded with ham, mushrooms and cheese, plus layers of sliced French bread. It’s a terrific choice when you have overnight guests.
Ingredients
- 1/4 cup plus 3 tablespoons butter, melted, divided
- 18 slices day-old French bread (3/4 inch thick), divided
- 1/2 cup stone-ground mustard
- 1-1/2 cups cubed fully cooked ham
- 1 cup sliced fresh mushrooms
- 2 garlic cloves, minced
- 1/4 cup chopped green onions
- 2 cups shredded Swiss cheese
- 8 large eggs
- 4 cups heavy whipping cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons minced fresh parsley
- Warm maple syrup, optional
Reviews
I make the Kings Hawaiian bread version of this recipe. I make it several times a month. Nutmeg is my secret ingredient with most ham dishes including this one. It really makes a difference. If bread (or rolls) are fresh...cut into 1" CUBES AND TOAST IT FOR 8-10 minutes in 350 F oven.
This recipe is very good, but I made some changes: No butter, I used non-stick spray for the pan. I didn't saute the ham, garlic and onions; I just chopped it up and put it in the casserole. I swapped out fresh spinach for the mushrooms. And I used egg substitute. It needed to bake a good 30 minutes longer than the recipe called for. The surprise is the taste of a hearty mustard with the lightness of the bread pudding. Great recipe and it's nice to have something new for dinner.