Ham-and-Cheese Brioche Pudding

Name: Ham-and-Cheese Brioche Pudding
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 1 tablespoon butter, for greasing the pan; 1 (12-ounce) brioche loaf or smaller brioches, cut into 1-inch cubes (about 8 cups); 6 eggs; 4 cups half-and-half or whole milk; 2 teaspoons salt; 1/2 teaspoon ground black pepper; Pinch of nutmeg; Pinch of cayenne; 1/2 cup thinly sliced scallions; 6 ounces thinly sliced ham, cut crosswise into matchsticks (about 1 1/2 cups); 8 ounces grated Gouda or Gruyère cheese (about 4 cups)

By David Tanis

Total Time: 1½ hours
Rating: 4(1,021)
Comments: Read comments

Bread pudding, an old-fashioned frugal dessert, usually contains day-old bread, milk, eggs and a bit of fruit, fresh or dried, baked in a sweet custard. This savory version, made with ham and cheese, employs tender buttery brioche. It is easier to make than a quiche, but has a similar delicacy, perfect for lunch or a light supper.

Featured in: Bread Pudding Sheds Its Sweet Image

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Ingredients

Yield:6 servings

1tablespoon butter, for greasing the pan
1(12-ounce) brioche loaf or smaller brioches, cut into 1-inch cubes (about 8 cups)
6eggs
4cups half-and-half or whole milk
2teaspoons salt
½teaspoon ground black pepper
Pinch of nutmeg
Pinch of cayenne
½cup thinly sliced scallions
6ounces thinly sliced ham, cut crosswise into matchsticks (about 1½ cups)
8ounces grated Gouda or Gruyère cheese (about 4 cups)

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 375 degrees. Butter an 11-by-11-inch baking dish. Fill dish with brioche cubes and set aside.
Step 2
In a large bowl, beat eggs well. Whisk in half-and-half, salt, pepper, nutmeg, cayenne and scallions. Pour mixture over cubes in baking dish.
Step 3
Sprinkle ham and cheese on top of mixture, and press down to make sure everything is submerged. Set baking dish on a rimmed baking sheet.
Step 4
Transfer baking dish and baking sheet to the middle shelf of the oven, and bake for 45 minutes, or until a skewer inserted in the middle of the dish emerges dry. Let rest for 10 minutes or so before serving.

Tip

If desired, let pudding cool completely and cut into squares or wedges. Then reheat for 10 minutes at 375 degrees.

Ratings

4 out of 5

1,021 user ratings

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Comments

Lori7 years ago

Adjusting strata to any dish size: 1 part milk + 1 part eggs + 1 part cheese + 1 part add-ins (optional) + 2 parts bread

Kevin Osinski7 years ago

11 x 11 = 121 square inches; a 9 x 13 pan is 117 sq in. Seems like a reasonable substitute.

Dean7 years ago

It would be nice if recipes called for standard size baking dishes - 8x8, 9x9, 9x11, 9x13, and so on. Who had 11x11? I've never heard of it.

Diana4 days ago

Mine was excellent, I am guessing because: I used leftover roast ham, not fresh deli ham (can be sweeter- I avoid water-injected ham); I don't understand people multiplying the total inches of pan - the reason an 11x11 pan was specified is that a square pan will cook evenly on all sides and the center, which may not happen with a rectangular or oddly shaped pan. I used homemade challah bread, 3 days old. When a great chef like Tanis specifies a certain pan there is a reason, I pay attention.

Christine Kelley Storch1 month ago

The make a head instructions were perfect!

Lee Middleton1 month ago

Easy to make. Delicious. I followed recipe exactly. Would not make any changes.

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