Storing instructions:

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 9x13-inch baking dish if you have a crowd to feed.

Easy Ham and Asparagus Bread Pudding

Description

A savory asparagus bread pudding recipe with ham and asparagus perfect for an easy Easter brunch or dinner.

Ingredients

Units Scale

4 eggs
3 egg whites
3/4 cup low-fat milk
2 teaspoons Dijon mustard
1 teaspoon chopped minced thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 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 1/4 cup shredded sharp cheddar cheese, divided

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Instructions

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.

Notes

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

Nutrition

Calories: 247
Fat: 12