ham & swiss bread pudding with whipped dijon cream

savory bread pudding

Is anyone else on ham overload? I’ve made so much ham in the past two weeks that I need to keep coming up with different ways to use it. We’ve done the scrambled eggs, hash brown quiche, sandwiches and soon there will be a bean & ham soup. But I love a good excuse to make bread pudding – sweet or savory, it’s always a favorite.

Yesterday, on the actual day of Easter, we skipped cooking at home and instead took the girls out for Easter Brunch. I’d already cooked two hams leading up to the holiday and the last thing I felt like doing was making a big meal. So we opted for Eggs Benedict, pancakes and Bloody Mary’s! The Easter Bunny was on hand to meet the kids and pass out goodies. They also had live bunnies to pet and candy-filled plastic eggs to find along their outside path.

I just love taking a day to have someone else do all the cooking!

easter bunny

Today is the last day of spring break for the girls and I’m really not looking forward to it ending. It’s been so nice not to have to think about homework, packing lunches and getting up early. But just 8 more weeks and we’ll be heading into summer vacation – yahoo!!

This bread pudding makes great use of leftover ham. It only takes a few minutes to throw together and can be either a main dish or a side for dinner, breakfast or brunch. Be sure to use a good bread – challah, brioche or even a french loaf would be perfect. Leftover rolls from your Easter dinner would work, too! The whipped dijon cream is optional but it adds a nice, soft texture and dijon flavor so you should give it a try!

 

ham and swiss bread pudding