Comforting, delicious brunch idea that’s perfect for family weekends! Savory bread pudding made with ham, leeks, and dill flavored Havarti cheese.
SAVORY BREAD PUDDING
This is pretty much the best bread pudding I’ve ever made. I mean, I could be a little biased since I made, it but still…oh, my, gawd, this is delicious!
I love savory bread pudding recipes. Sweet bread puddings are great, but there is something about savory great puddings and savory quick breads that is special. May be because it’s more often that you see a sweet bread pudding or a sweet quick bread rather than a savory one, so it makes it more unique. For example, my favorite quick bread is actually savory, it’s Caprese Bread and it’s to die for. I love tomato, basil, and mozzarella flavor combination so much, I made another wonderful bread pudding with it.
This recipe is a super tasty way to use up your leftover ham from the holiday dinner.
When getting bread for this bread pudding, try to pick out a dense bread loaf. Some stores offer things like “bake at home” bead, which is bread that is already cooked, you just pop it in the oven for a few minutes. This type of bread tends to be denser than freshly baked at the bakery. If you can’t find bread like that, then chop an Italian loaf you can find in a bakery section into 1/2 inch cubes, spread it out on a large baking sheet, and let them dry for about 24 hours.
Ham Leek and Cheese Bread Pudding
- 20 oz Italian bread
- 0.75 - 1 lb ham
- 6 oz dill Havarti cheese
- 1 large leek
- 7 large eggs
- 3 cups whole milk
- 1/2 Tbsp minced fresh dill weed
- 1/2 tsp paprika
- Fresh cracked black pepper
- When getting bread, try to pick out a dense bread loaf. Some stores offer things like "bake at home" bead, which is bread that is already cooked, you just pop it in the oven for a few minutes. This type of bread tends to be denser than freshly baked at the bakery. If you can't find bread like that, then chop an Italian loaf into 1/2 inch cubes, spread it out on a large baking sheet, and let them dry for about 24 hours.
- Preheat oven to 375 and grease a 13x9 casserole dish.
- Spread cut bread in a casserole dish.
- Cut off the dark green parts of the leek and discard. Wash and cut the leek in half, lengthwise. Slice each half into thin semi-circles. Add sliced leek to the casserole dish.
- Dice ham and cheese and add it to the casserole dish as well.
- Gently mix bread, ham, leek, and cheese to incorporate throughout.
- In a large mixing bowl, whisk eggs, milk, minced dill, paprika, salt, and pepper in a bowl.
- Carefully pour the egg mixture all over the bread mixture. Press gently.
- Bake for 40-45 minutes.
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Eggs Benedict Casserole from Spicy Southern Kitchen
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Parmesan Spinach and Pancetta Bread Pudding from Seasons and Suppers
Mushroom and Gruyere Bread Pudding from King’s Hawaiian Kitchen
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