Easy Ham and Asparagus Bread Pudding
Here is a recipe for savory asparagus bread pudding with smoked ham and cheddar cheese that makes an easy dinner or Easter Brunch!
Table of contents
Why We Love This Asparagus Bread Pudding Recipe
If you loved my Greek Yogurt Banana Maple Bread Pudding but want a savory version, you’re going to love this asparagus bread pudding. It is so easy and is absolutely perfect for brunch. The best part is that you can do a lot of it ahead. I love making it for Easter brunch or on weekends when I feel like making something special. You could also serve it as a dinner alongside a fresh green salad.
- You can make this recipe the night before for an easy morning brunch or breakfast main dish
- Each serving has 19 grams of protein!
- A hands-off way to make eggs for a crowd
- Its a great alternative to traditional veggie quiche
In this video, you can see me in action and see just how easy it is.
Key Ingredients For This Recipe
- Eggs: You’ll need 4 whole eggs and 3 separated egg whites
- Low-Fat Milk: Use reduced-fat or full-fat milk if desired
- Seasonings: Dijon mustard, thyme, salt, ground black pepper and garlic powder
- Day-old bread: Preferably whole-wheat bread with the crusts removed, if desired
- Smoked Ham Steak: Make sure to buy one without any additives
- Asparagus: Try to buy organic asparagus if possible
- Sharp Cheddar Cheese: I’m a big fan of Cabot cheddar. Use any cheddar you’d like, but you could also swap out for something like Swiss, Monterey jack or Parmesan instead.
Step-by-Step Instructions to Make This Asparagus Bread Pudding
Step 1: Prepare baking dish
Preheat the oven to 350 degrees F. Coat an 8×8-inch baking dish with nonstick cooking spray. Alternatively, lightly grease with olive oil or butter.
Step 2: Assemble asparagus and ham bread pudding
Whisk together the whole eggs, egg whites, milk, Dijon, thyme, salt, pepper and garlic powder in a large bowl. Add the bread, ham, asparagus and ¾ cup shredded cheddar or Swiss cheese and stir to combine. Transfer the bread and custard mixture to the prepared dish and cover it with parchment and foil.
Step 3: Bake bread pudding
Bake the asparagus and ham bread pudding until it’s almost set-up in the center and is steaming hot, 32 to 36 minutes. Remove the foil, top with the remaining ½ cup cheese and bake until it’s puffed and golden on the top, 15 to 20 minutes longer.
FAQs and Expert Tips
Store leftovers in an airtight container in the fridge for up to 5 days. Make sure it’s fully cooled before placing it in the refrigerator.
Warm the bread pudding in a 350-degree F oven, covered with aluminum foil, for 10 to 15 minutes until just warmed through. Alternatively, reheat individual portions in the microwave for 1 to 2 minutes until warmed through.
I use this same formula to make all kinds of variations on the savory bread pudding theme. Just mix up the add-ins with whatever is in season. I use other cheeses, vegetables, and meat. This will be a recipe you use over and over.
To make this bread pudding ahead, just prepare it through step two a day ahead, and refrigerate it until about an hour and a half before serving.
Yes! Feel free to double this recipe and bake it in a 9×13-inch baking dish if you have a crowd to feed.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~KatiePrint
A savory asparagus bread pudding recipe with ham and asparagus perfect for an easy Easter brunch or dinner.
- 4 eggs
- 3 egg whites
- ¾ cup low-fat milk
- 2 teaspoons Dijon mustard
- 1 teaspoon chopped minced thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 3 cups cubed day-old bread, preferably whole-wheat, crusts removed if desired (5 1/2 ounces)
- 1 cup diced smoked ham steak
- 1 cup sliced asparagus (1/2 bunch)
- 1 ¼ cup shredded sharp cheddar cheese, divided
- Preheat oven to 350 degrees F. Coat an 8 X 8-inch baking dish with cooking spray.
- Whisk eggs, egg whites, milk, Dijon, thyme, salt, pepper and garlic powder in a large bowl. Add bread, ham, asparagus and ¾ cup shredded cheddar or Swiss cheese. Stir to combine. Transfer the bread mixture and custard to the prepared dish. Cover with parchment and foil.
- Bake until almost set-up in the center and steaming hot, 32 to 36 minutes. Remove foil, top with the remaining ½ cup cheese and bake until puffed and golden on top, 15 to 20 minutes longer.
Cooking Tip: I use this same formula to make all kinds of variations on the savory bread pudding theme. I just mix up the add-ins with whatever is in season. I use other cheeses, vegetables, and meat. Also, feel free to double it, and bake it in a 9×13-inch baking dish if you have a crowd to feed. This will be a recipe you use over and over.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Calories: 247
- Fat: 12
Keywords: Savory bread pudding,asparagus brunch casserole, Easter brunch casserole,easy ham and asparagus bread pudding