Savory Breakfast Bread Pudding

Introducing our mouthwatering American-style ham and cheese savory breakfast bread pudding – a delightful twist on the classic strata, a layered egg casserole. This budget-friendly recipe is a fantastic solution for using up day-old bread and holiday ham while easily feeding a crowd. Best of all, prep this savory egg bake the night before, and bake it in just 30 minutes the next day for stress-free entertaining.

What's to Love

Unlike the sweet British bread and butter pudding, this recipe boasts layers of ham, cheese, and day-old buttery brioche bread enveloped in a rich savory custard. Tastes like the French Croque Monsieur sandwich but without all the fuss.

Bid farewell to the typical wet and soggy texture of traditional bread puddings—ours unfolds with a tantalizingly toasty crunch on top and tender interior that will leave you craving for more. We have included helpful recipe hacks to achieve the correct ratio of liquid ingredients to dry ingredients.

Savory bread pudding has been a staple in our Christmas breakfast tradition for decades. It's equally fabulous for Mother's Day, baby showers, Easter mornings, or any day when you crave something extra delicious and conveniently made in advance.

Jump to:

• What's to Love
• Easy Breakfast Solution
• Ingredients and Substitutions
• How to Assemble a Strata
• Different Egg Sizes in Each Country
• Recipe Tips
• How Long to Bake?
• Can You Make Bread Pudding Low Carb?
• Gluten – Free Adaptations
• How to Make Fresh Bread Stale?
• Frequent Asked Questions (FAQ’s)
• More Breakfast Ideas
• Savory Breakfast Bread Pudding

Easy Breakfast Solution

• Customize with your favorite breakfast meats, cheeses, veggies, and herbs.
• Prepare the night before for a hassle-free breakfast, brunch, lunch, or even dinner. Baked eggs are always a crowd-pleaser.
• Ideal for holidays and festivals, allowing you more time with loved ones and less time in the kitchen.
• Satisfies even the heartiest appetites!
• Wallet-friendly! Utilize day-old bread and ingredients from your refrigerator.
• Garnish with your preferred hot sauce, garlic chili oil, fresh herbs, or any egg-friendly topping of your choice.

Ingredients and Substitutions

Eggs: Opt for US large eggs, best at room temperature (2 ounces or 56.8 grams per egg). You'll need 8 large eggs (16 ounces or 454 grams) for this savory bread pudding.

Bread: We chose a day-old 17.6-ounce brioche loaf, known for its richness from milk, butter, and a hint of sugar – perfect for this egg bake dish. If gluten-free or dairy-free is your preference, feel free to substitute with your favorite bread, keeping in mind the varying liquid absorption of gluten-free options.

Milk or Non-Dairy: We used almond milk, but regular dairy milk works wonderfully. Opt for a higher-fat content for a richer result.

Heavy Cream or Unsweetened Non-Dairy Creamer: This adds a delightful texture; we used non-dairy creamer for our twist.

Cooked Ham: Sautéed for extra flavor, but you can personalize it with your preferred breakfast meats like bacon or sausage.

Cheese or Vegan Shredded Cheese: Our mix includes gruyère and cheddar, but feel free to switch it up with your favorites.

Dijon Mustard: Traditional, or substitute with 1 teaspoon of dried ground mustard like Coleman’s or add Chinese Hot Mustard Powder for a spicy kick.

Seasonings and Aromatics: Fresh or dried ground thyme and garlic powder.

How to Assemble a Strata

Prepare the Bread:

Slice and cube the bread into approximately 1.5-inch (3.8cm) pieces.

Make the Savory Custard:

Beat the eggs and combine with milk, cream (or non-dairy alternatives), Dijon mustard, thyme, garlic powder, and salt and pepper to taste. Mix until the custard is well incorporated.

Soak the Bread:

Pour the savory custard over the cubed bread slices and let them soak for 15 minutes.

Sauté the Ham:

While the bread is soaking, sauté the ham until lightly caramelized.

Layering in the Dish:

Grease a 9 x 13 baking dish and start with a layer of soaked bread.

Add a layer of ham and half of the cheese, then another layer of cubed bread.

Finish by sprinkling the remaining grated cheese on top.

Bake to Perfection:

Bake until the strata is golden brown, puffed, and a toothpick comes out clean.

Rest and Enjoy:

Allow the savory breakfast bread pudding to rest for 15 minutes before serving.

Different Egg Sizes in Each Country

Every country has varying specifications for egg sizes and mass per egg. For instance, a large egg in the US weighs 56.8 grams, while in Europe, a large egg can range between 63 grams to 73 grams. While the difference may seem negligible for a single egg, when multiplied by 8 eggs, it totals 129.6 grams, equivalent to approximately 2.25 more US large eggs.

This distinction is crucial because any change in the ratio of savory custard to bread can impact the texture and consistency of the savory bread pudding.

Recipe Tips

1. Check Egg Weight:
   1. Before starting, check the weight of the eggs on the box. Too many or too few eggs can impact the texture of the bread pudding. Chicken egg size matters!
2. Stale Bread for Better Soaking:
   1. Use stale bread to allow it to soak up the delicious custard effectively.
3. Weigh Ingredients for Accuracy:
   1. Weighing ingredients is more accurate than measuring in cups, ensuring consistent results with varied bread cube sizes.
4. Maintain Bread Texture:
   1. Avoid cutting the bread too small to preserve texture; larger cubes work best.
5. Pan Size Matters:
   1. Opt for a 9 x 13 pan if you love crispy edges on your savory breakfast bread pudding.
6. Strategic Meat Placement:
   1. When layering up the savory breakfast bead pudding, place ham or breakfast meat in the center to prevent excessive browning during baking.
7. Prep Ahead for Convenience:
   1. After layering, bake immediately or refrigerate overnight. Before baking, let it come to room temperature for 30 minutes.
8. Bake on the Middle Rack:
   1. Position the egg casserole dish on the middle rack in the oven for even cooking.
9. Monitor Browning and Adjust:
   1. If the top browns too quickly, cover lightly with aluminum foil. Ovens vary, so adjust cooking time accordingly, checking before the 30-minute mark.

How Long to Bake?

Preheat the oven to 375°F (190°C). Bake the ham and cheese bread pudding uncovered in a 9 x 13 pan for approximately 30 minutes. Look for cues like a puffed-up egg casserole, a golden-brown top, and edges pulling away from the sides. To check doneness, insert a toothpick; it should come out clean with no liquid savory custard at the bottom.

If using a smaller pan, expect a longer cook time with fewer opportunities for those coveted crispy edges on top – our favorite part. Note that the savory breakfast bread pudding rises nicely during baking but may slightly fall as it cools.

Can You Make Bread Pudding Low Carb?

To create a lower-carb version of this savory bread pudding, opt for a keto-friendly bread. Alternatively, consider exploring our Parmesan leek frittata, boasting only 4 net carbs per serving as a delicious low-carb alternative.

Gluten – Free Adaptations

Gluten-free breads have varying liquid absorption compared to their wheat-based counterparts. For optimal results in a bread pudding, opt for gluten-free bread made with yeast to prevent it from breaking down into mush when combined with the liquid custard.

Since different gluten-free bread brands absorb liquid differently, a recommended approach is to place STALE gluten-free bread cubes in a large bowl. Gradually add the savory custard mixture a little at a time, stirring to ensure the bread absorbs the custard thoroughly. The goal is to have the bread soak up all the custard mixture without any excess pooling at the bottom of the bowl.

How to Make Fresh Bread Stale?

There are a couple of effective ways to make fresh bread stale, ensuring it absorbs more custard in a bread pudding:

Option 1: Cut your bread into cubes and leave them out on the counter for a couple of hours to allow them to dry out.

Option 2: For a quicker method, place the bread cubes on a baking sheet and bake at 350°F for approximately 10 to 15 minutes, just until they feel dry to the touch. Be cautious not to let them brown or become crunchy like homemade breadcrumbs; the goal is to remove some of the moisture.

Wondering if you can still make bread pudding with fresh bread? Absolutely! However, you may not need to add all the custard mixture to the fresh bread cubes. Adjusting the custard amount ensures a delightful texture even with fresh bread.

Frequent Asked Questions (FAQ’s)

More Breakfast Ideas

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