Ham-and-Cheese Brioche Pudding
Bread pudding, an old-fashioned frugal dessert, usually contains day-old bread, milk, eggs and a bit of fruit, fresh or dried, baked in a sweet custard. This savory version, made with ham and cheese, employs tender buttery brioche. It is easier to make than a quiche, but has a similar delicacy, perfect for lunch or a light supper.
Ingredients
- 1 tablespoon butter, for greasing the pan
- 1 (12-ounce) brioche loaf or smaller brioches, cut into 1-inch cubes (about 8 cups)
- 6 eggs
- 4 cups half-and-half or whole milk
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- Pinch of nutmeg
- Pinch of cayenne
- 1/2 cup thinly sliced scallions
- 6 ounces thinly sliced ham, cut crosswise into matchsticks (about 1 1/2 cups)
- 8 ounces grated Gouda or Gruyère cheese (about 4 cups)
Directions
- 1
Heat oven to 375 degrees. Butter an 11-by-11-inch baking dish. Fill dish with brioche cubes and set aside.
- 2
In a large bowl, beat eggs well. Whisk in half-and-half, salt, pepper, nutmeg, cayenne and scallions. Pour mixture over cubes in baking dish.
- 3
Sprinkle ham and cheese on top of mixture, and press down to make sure everything is submerged. Set baking dish on a rimmed baking sheet.
- 4
Transfer baking dish and baking sheet to the middle shelf of the oven, and bake for 45 minutes, or until a skewer inserted in the middle of the dish emerges dry. Let rest for 10 minutes or so before serving.