Best 6 Ham And Cheese Brioche Pudding Recipes

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Ham and cheese brioche pudding is an indulgent and savory dish that combines the flavors of ham, cheese, brioche bread, and eggs. It is a versatile dish that can be served for breakfast, brunch, or lunch. There are many different recipes for ham and cheese brioche pudding, each with its unique blend of ingredients and flavors. Whether you are looking for a classic recipe or something more modern, there is sure to be a ham and cheese brioche pudding recipe that will tantalize your taste buds.

Here are our top 6 tried and tested recipes!

HAM-AND-CHEESE BRIOCHE PUDDING



Ham-and-Cheese Brioche Pudding image

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.

Provided by David Tanis

Categories     brunch, dinner, lunch, casseroles, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

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)

Steps:

  • Heat oven to 375 degrees. Butter an 11-by-11-inch baking dish. Fill dish with brioche cubes and set aside.
  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 864, UnsaturatedFat 23 grams, Carbohydrate 37 grams, Fat 59 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 33 grams, Sodium 1297 milligrams, Sugar 9 grams, TransFat 0 grams

MUSHROOM AND CHEESE BRIOCHE



Mushroom and Cheese Brioche image

Provided by Chuck Hughes

Categories     side-dish

Yield 6 servings

Number Of Ingredients 15

1 pound loaf brioche
4 cups milk
6 eggs
1 truffle, sliced, optional
2 cups sliced morel mushrooms
2 cups chopped button mushrooms
2 cups sliced oyster mushrooms
1 shallot, minced
4 cups grated Gruyere cheese
Salt and freshly grated black pepper
6 eggs
1 tablespoon white vinegar
1 cup microgreens
1 tablespoon olive oil
Salt and freshly ground black pepper

Steps:

  • For the mushroom and cheese brioche: Cut the brioche into 1-inch cubes.
  • In a large bowl, whisk together the milk and eggs. Season with salt and pepper. Add the cubed brioche, truffle peelings, and chopped thyme to the bowl. Cover with plastic wrap and put in the refrigerator for 4 hours or overnight.
  • In a skillet over medium-high heat, saute the morels, button, and oyster mushrooms with the shallots for 2 minutes. Season with salt and pepper. Add 1/2 the Gruyere cheese to the brioche mixture, then add the mushroom- shallot mixture to brioche and cheese mixture.
  • Preheat the oven to 350 degrees F. Pour the bread pudding mixture in an oven-proof baking dish. Add the remaining cheese. Season with salt and pepper. Bake for 45 minutes or until puffed and golden brown.
  • For the poached eggs: Fill a saucepan with 3-inches cold water, add a pinch of salt and bring to a boil.
  • As the water reaches the boiling point, reduce the heat and allow the water to simmer.
  • Add 1 tablespoon vinegar to the water. Swirl the water around.
  • Break the eggs into a small plate or bowl and gently slide it into the water with care, holding the plate as near to the water as possible before allowing the egg to slowly slip into the water.
  • Once the eggs are in the water, you can help shape it using a spoon or spatula. Let the eggs cook for 3 to 3 1/2 minutes, allowing for the size of the egg and the preferred doneness of the egg yolks.
  • Remove each egg with a slotted spoon and drain for a few seconds on kitchen paper. Trim any stringy or dangling bits with a knife or scissors, if you wish.
  • Serve the poached egg on top of the truffle bread and garnish with a little bit of the microgreens dressed with olive oil and salt and pepper.
  • For your first attempt at preparing poached eggs, you may want to carefully break each egg onto a small cup, ramekin, plate or bowl before adding it to the water.
  • A perfectly poached egg has a lovely rounded shape, a soft yet firm white and a deliciously runny yolk. Time is of the essence when it comes to poaching eggs.
  • Problems will most definitely arise if the eggs are cooked at a temperature that is too high, if the eggs are not very fresh or if there is not enough water in the saucepan.
  • Use a saucepan or a deep frying pan, which allows you to fill it with about 3-inches of water. The eggs should be covered with water during cooking and the 3-inch depth of water ensures that the eggs will not stick to the pan.
  • Poached eggs must be cooked in water that is very gently bubbling or simmering. The water is first brought to the boil and then by turning the heat down on the cooker, is allowed to gently simmer. The eggs are carefully added to the pan at this point. If the water is boiling too fiercely, the eggs will be forced to move around too much, causing them to break up and lose their shape. A gentle simmer allows the egg to sit in one place throughout cooking and cook nicely.
  • By using the freshest eggs possible, eggs that are less than 4 days old, you are more likely to achieve a perfectly poached egg that keeps its shape. With a fresh egg, the white will stay close to the yolk and should not spread out thinly.
  • Vinegar should be added to the water as it begins to boil, as this will help the egg white to coagulate more quickly and form a neat and compact shape. Without the vinegar, disaster may occur. Use about 1 tablespoon vinegar for each pint of water. Bear in mind that the vinegar may slightly flavor the eggs, so do not use too much or a vinegar that is too strong, if you are not so keen on a vinegary tasting eggs.

EASY HAM AND CHEESE BREAKFAST CASSEROLE



Easy Ham and Cheese Breakfast Casserole image

I love making casseroles like this one for breakfast! You can pretty much use any kind of bread - I like to use odds and ends like leftover buns or rolls, etc. You can mix and match the meat and cheese too, but this is a great basic country ham and Cheddar cheese version. I used leftover brioche buns for the bread.

Provided by Rebekah Rose Hills

Time 1h5m

Yield 6

Number Of Ingredients 8

nonstick cooking spray
2 cups milk
8 large eggs
½ teaspoon salt
8 cups cubed bread
4 ounces diced country ham
1 ½ cups shredded Cheddar cheese, divided
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with nonstick spray.
  • Whisk milk, eggs, milk, and salt together in a bowl.
  • Place about 3/4 of the bread cubes into the prepared baking dish and sprinkle with ham and 1 cup Cheddar cheese. Carefully pour egg mixture over top. Add remaining bread cubes and gently press all over to submerge into the liquid. Once all of the bread is coated by the egg mixture, sprinkle remaining Cheddar cheese over the top.
  • Bake in the preheated oven until light golden brown and set in the middle, about 40 minutes. Allow to cool for 10 minutes before slicing and serving.

Nutrition Facts : Calories 480.9 calories, Carbohydrate 35.3 g, Cholesterol 301.2 mg, Fat 25.1 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 12 g, Sodium 1183 mg, Sugar 7.1 g

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

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.

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

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

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 325°. 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.

Tips:

  • Use day-old brioche: This will help the pudding hold its shape and prevent it from becoming too soggy.
  • Don't overmix the batter: Overmixing will make the pudding tough. Just mix until the ingredients are combined.
  • Bake the pudding in a water bath: This will help prevent the pudding from drying out and will also help it cook evenly.
  • Let the pudding cool completely before serving: This will allow the flavors to meld and the pudding to set.
  • Serve the pudding with your favorite toppings: Some popular toppings include whipped cream, fruit, and syrup.

Conclusion:

Ham and cheese brioche pudding is a delicious and easy-to-make dish that is perfect for breakfast, brunch, or lunch. It is also a great way to use up leftover ham and cheese. With its rich and savory flavor, this pudding is sure to be a hit with your family and friends. So next time you're looking for a new and exciting recipe, give ham and cheese brioche pudding a try!

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