ham & swiss bread pudding with whipped dijon cream
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!
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 with Whipped Dijon Cream
- 1 loaf challah bread, cubed (if it’s fresh, toast bread cubes for 10-15 minutes on a baking sheet at 350F)
- 1 1/2 c cubed ham
- 3 green onions, thinly sliced
- 2 garlic cloves, finely minced
- 4 eggs
- 2 cups milk
- 3 T dijon mustard, divided
- 3/4 t kosher salt, divided
- 1 cup swiss cheese
- 1 cup heavy cream
- Preheat oven to 350F.
- Saute ham, green onion and garlic in medium saucepan over medium heat, 3-4 minutes. Set aside.
- Whisk eggs until pale yellow and frothy. Add milk, 2 T mustard and 1/2 t kosher salt; mix thoroughly. Stir in ham mixture.
- Add ham mixture to egg mixture and carefully toss so that all the bread is thoroughly soaked. Place in fridge and let sit for 30 minutes.
- Remove mixture from fridge and put in greased 13×9 baking dish. Bake for 30-40 minutes until golden brown and cooked through.
- Meanwhile, whip cream to soft peaks. Add 1/4 t kosher salt and remaining 1 T mustard; whip to stiff peaks.
- With a cookie cutter, cut out circles from pudding (or just cut squares). Top with a dollop of dijon cream and serve immediately.