Savory Bread Pudding
We baked a Ham for Thanksgiving and I wanted to use the leftovers in a different way than my usual sandwiches, soups, etc. I love Bread Pudding and wondered how it would taste if made in the traditional way but using savory ingredients.
The answer is; very tasty! This makes a huge portion and is versatile enough for breakfast, lunch or dinner and you can put anything you have leftover in it. This is the "before" photo, we were so excited we forgot the "after" photo!
6 Croissants cut into cubes and let sit overnight to get dried out
1/4 of a Ciabatta, cut into cubes and dried out overnight
2 cups of whole milk (you could use half and half or cream or whatever you have on hand)
2 cups chopped Ham (I had one Kielbasa on hand so I cut that into coins and included
1/2 onion diced
1 can cream of Mushroom Soup
6 stalks of Asparagus cut into 1 inch lengths (this is optional, I had leftover cooked Asparagus)
3 cups shredded cheese, I used Sharp Cheddar and Pepper Jack
Salt and Pepper
1/2 tsp Cayenne
1/2 tsp Dried Mustard
1/2 tsp Thyme
1/4 tsp White Pepper
Butter your dish (I used a Lasagna Pan) generously
In a bowl combine the bread, ham, onion, asparagus and half the cheese. In a separate bowl, combine the eggs, milk, soup and spices, using a wire whip, incorporate fully.
Pour the liquid mixture over the bread cubes, etc and mix well with your hands, don't overmix or it will become mush, but mix till well incorporated.
Pour into your baking vessel, there should a little liquid on the top, let it sit a minute for the liquid to absorb.
Place into a 350 oven for 35 to 40 minutes, until a knife comes out clean. Remove from the oven and add the remaining cheese on top.
Let rest for 10 minutes or so and serve