Baked Ham & Cheese Bread Pudding

Preparation info

  • Difficulty


  • Serves


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

This is a quick, tasty meal — a variation on ham and cheese sandwiches. For a richer dish, swap some of the milk for more cream. Use a homemade white loaf or a bought one. It is easy to add other ingredients between the layers if there’s something you particularly like.


  • 3 eggs
  • 250 ml(9 fl oz/1 cup) milk
  • 250 ml(9 fl oz/1 cup) pouring (single) cream
  • freshly grated nutmeg
  • about 80 g( oz) butter, softened
  • 1 loaf (about 14 slices) white bread, sliced 1 cm(½ inch) thick, crusts removed
  • 200 g(7 oz) finely sliced ham
  • 200 g(7 oz) fontina, edam, sweet pecorino or similar cheese, coarsely grated
  • 60 g( oz) parmesan cheese, grated


Preheat the oven to 180°C (350°F/Gas 4) and lightly butter a 30 × 20 × 5 cm(12 × 8 × 2 inch) ovenproof dish.

Whip the eggs in a bowl, then whisk in the milk and cream. Season with a good grinding of nutmeg and a touch of salt.

Butter the bread slices on one side only. Lay half of them, buttered side up, in the dish in a slightly overlapping layer. If you need to, cut the slices so that they snugly cover the bottom of the dish. Pour over half the eggy milk and leave for 5 minutes for the bread to soak some of it up. Layer half the ham over the bread and then sprinkle with half the fontina and parmesan cheeses. Repeat the bread and butter layer then cover with the remaining eggy milk and the rest of the ham. Press down gently on the ham so that some of the eggy milk leaks through, then finish off with the rest of the cheese.

Bake in the oven for 25–30 minutes, until the top is golden and crusty here and there. Turn off the oven, open the door and leave the pudding inside to cool for a while before cutting into serving squares. Serve warm.