Best 3 Ham And Cheese Brioche Pudding Recipes

Indulge in a culinary journey with our tantalizing Ham and Cheese Brioche Pudding, a delightful dish that seamlessly blends savory and cheesy flavors with the rich, buttery texture of brioche. This savory bread pudding is not only easy to prepare but also a versatile dish that can be enjoyed for breakfast, lunch, or dinner. Discover the perfect combination of ham, cheese, and brioche, harmoniously united in a creamy custard filling. Elevate your meal with the addition of fresh herbs and spices, adding depth and complexity to each bite. Explore our collection of recipes that cater to various dietary needs, including gluten-free, vegetarian, and dairy-free options. Let your taste buds embark on a flavorful adventure with our Ham and Cheese Brioche Pudding, a dish that promises to satisfy and delight.

Check out the recipes below so you can choose the best recipe for yourself!

HAM AND CHEESE BREAD PUDDING

Ham and Cheese Bread Pudding image

This sounds interesting. I grabbed it from a cookbook on my mother's shelf called 'Grandma's Casserole '. I wanted to put in on here so I have it when I am back in the UK. It sounds like it would be a nice brunch dish and maybe especially good for an Easter breakfast or something like that. Coking time doesn't include chilling time since it could be 6 hours or it could be overnight.

Provided by Sarah_Jayne

Categories < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces French bread
3 tablespoons butter, softened
8 ounces ham
2 cups cheddar cheese, shredded, mild to sharp according to taste
3 eggs
2 cups milk
1 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon white pepper

Steps:

Grease 11x7-inch baking dish.
Spread 1 side of each bread slice with butter.
Cut into 1-inch cubes and place on bottom of prepared dish.
Top with ham and sprinkle with cheese.
Beat eggs in medium bowl.
Whisk in milk, mustard, salt and pepper.
Pour egg mixture evenly over bread mixture.
Cover; refrigerate at least 6 hours or overnight.
Preheat oven to 350 degrees.
Bake bread pudding, uncovered, 45 to 50 minutes or until puffed and golden brown and knife inserted into center comes out clean.
Garnish, if desired and then cut into squares.
Serve immediately.

Nutrition Facts : Calories 340, Fat 20.4, SaturatedFat 11.4, Cholesterol 143.7, Sodium 1010, Carbohydrate 18.2, Fiber 0.9, Sugar 0.4, Protein 20.4

BREAD PUDDING WITH HAM, LEEKS, AND CHEESE

Bread Pudding with Ham, Leeks, and Cheese image

Using both Gruyere and fontina gives this savory Bread Pudding with Ham, Leeks, and Cheese complex flavor-and they melt beautifully. Serve it with our Wilted Baby Spinach with Crispy Shallots.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter, plus more for dish
1 bunch leeks (4 to 6), white and palegreen parts only, halved lengthwise, cut into 1/4-inch-thick half-moons, and rinsed well (about 3 heaping cups)
1 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper, plus more for seasoning
8 large eggs
1 quart milk
8 slices challah or brioche (1/2 inch thick)
6 ounces thinly sliced ham
2 tablespoons thyme leaves
1 cup grated Gruyere cheese (4 ounces)
1 cup grated fontina cheese (4 ounces)

Steps:

Preheat oven to 325Â°. Butter a 9-by-13- inch casserole dish. Heat the butter in a medium skillet over medium heat. Cook leeks, covered, until softened, about 5 minutes. Season with salt and pepper, and transfer to a small bowl.
Whisk together eggs and milk. Whisk in the salt and pepper. Set batter aside.
Layer the bread, ham, reserved leeks, thyme, and cheeses shingle-style in the buttered dish. Pour batter over top; press gently so bread absorbs liquid.
Bake until puffed and golden brown (tent with foil if edges brown too much before center is set), about 1 hour.

HAM AND CHEESE BREAD PUDDING

Ham and Cheese Bread Pudding image

This is like a hot ham and cheese sandwich! Velvety comfort food in a dense cloak of eggs and bread, both creamy and crunchy in the same bites. I've been on a tangent to utilize ingredients I have on hand in a creative fashion and I came up with this savory bread pudding because of a need to use up some homemade bread that was starting to go stale. I used homemade beer bread, but you could use sourdough, wheat bread, or any other 'sturdy' bread just as well. I used 1% milk with great success, but please use whatever you have on hand. Gruyere or Swiss cheese could be used in place of the Parmesan. Prep time includes refrigeration time. Some might like this for brunch, but I've had it for breakfast, lunch, and dinner and it's very satisfying. It packs very well as a brown bag lunch for me to take to work too. If the ham were left out, it would make a fabulous side dish to your roasted pork loin or other roast meat.

Provided by bikerchick

Categories One Dish Meal

Time 9h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

4 -5 cups bread (maybe half a large loaf, cubed or torn into 1-inch pieces, leaving crusts on)
1 medium onion, cut in half and thinly sliced
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 garlic cloves, minced
8 ounces ham, finely chopped
4 eggs
1 1/2 cups milk
1 tablespoon spicy brown mustard, good quality
1 teaspoon dried rosemary, minced into small pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 white pepper (optional)
1/2 cup parmesan cheese, finely shredded

Steps:

Spray an 8" pan with cooking spray (or butter bottom and sides of dish) and place bread cubes in pan.
Heat oil in skillet, add onions and 1/2 tsp salt & 1/2 tsp black pepper. Saute onions over medium-high heat until translucent, continue cooking until onions are beginning to brown and caramelize.
Add garlic and ham, cooking until ham is heated through and any moisture from ham has evaporated off.
Remove from heat and let cool slightly.
In a medium bowl, whisk together eggs, milk, mustard, rosemary, salt and black & white ground peppers.
After combining thoroughly, mix in cheese.
Spread onion and ham mixture uniformly over bread cubes.
Evenly pour mixture over bread and ham, taking care to moisten bread in corners and at edges too.
Cover pan with aluminum foil or plastic wrap and refrigerate 8 hours or overnight, but no longer than 24 hours hours or bread will disintegrate.
Remove pan from refrigerator 1/2 hour before preheating oven.
Preheat oven to 350°F.
Bake pudding uncovered for about 40-50 minutes, or until a knife inserted in the middle comes out clean, but moist. It will be puffed up and edges and corners will be golden brown.
Let rest 5 minutes before cutting.
Leftovers reheat wonderfully.

Tips:

Use high-quality ingredients for the best flavor. Look for a good-quality ham that is not too salty, and use a sharp cheddar cheese that melts well.
Don't overcook the brioche. It should be slightly firm but still moist in the center.
If you don't have a loaf of brioche, you can use croissants or other similar bread.
You can add other ingredients to the pudding to taste, such as diced bell peppers, onions, or mushrooms.
Serve the pudding immediately or let it cool slightly before serving.

Conclusion:

Ham and cheese brioche pudding is a delicious and easy-to-make dish that is perfect for a brunch or lunch. It is also a great way to use up leftover ham and cheese. With its rich and creamy flavor, this pudding is sure to be a hit with your family and friends.