This rich and hearty brunch dish is loaded with ham, mushrooms and cheese, plus layers of sliced French bread. It’s a terrific choice when you have overnight guests.
Ham & Swiss Bread Pudding
Ingredients
- 1/4 cup plus 3 tablespoons butter, melted, divided
- 18 slices day-old French bread (3/4 inch thick)
- 1/2 cup stone-ground mustard
- 1-1/2 cups cubed fully cooked ham
- 1 cup sliced fresh mushrooms
- 2 garlic cloves, minced
- 1/4 cup chopped green onions
- 2 cups shredded Swiss cheese
- 8 large eggs
- 4 cups heavy whipping cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons minced fresh parsley
- Warm maple syrup, optional
Directions
- Pour 1/4 cup melted butter into a 13x9-in. baking dish; set aside. Spread both sides of bread slices with mustard. Arrange 9 slices in baking dish.
- In a large skillet, saute the ham, mushrooms and garlic in remaining butter until mushrooms are tender. Add the onions; cook until crisp-tender, about 1 minute longer. Spoon ham mixture over bread; sprinkle with cheese. Arrange remaining bread slices on top. In a large bowl, beat the eggs, cream, salt and pepper. Stir in parsley; pour over bread.
- Place dish in a larger roasting pan; add 1 in. hot water to larger pan. Bake at 325° until a knife inserted in the center comes out clean, 50-60 minutes. Let stand for 5 minutes before serving. Drizzle with maple syrup if desired.
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