Savory Bread Pudding with Ham and Asparagus

5 from 4 votes

Savory Bread Pudding with Ham and Asparagus

Savory Bread Pudding is the perfect lazy Sunday brunch recipe! I love the flavor from the ham and asparagus, it's perfect for spring and a little different from your average breakfast casserole. It's fast and easy. The hollandaise sauce makes it so decadent!

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Calories: 714kcal

Author: The Food Charlatan

Ingredients

1 (16-oz) loaf French Bread
7 eggs
3/4 cup milk
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon Lawry's seasoned salt
1/2 teaspoon black pepper
3/4 teaspoon garlic powder
1/2 pound fresh asparagus cut into 1-inch pieces
8 ounces deli ham thinly sliced, chopped
1 cup shredded Swiss cheese
1/2 cup shredded Swiss cheese for topping
1 recipe for 5 Minute Hollandaise Sauce

Instructions

Preheat the oven to 350 degrees F. Grease a 9x13 inch casserole dish.
Use a sharp serrated knife to cut the bread into 1-inch pieces. I actually find it easier to tear the bread with my hands. It doesn't matter too much, just make sure it's bite size. Place the bread in a large bowl.
In a medium bowl, whisk together eggs, milk, cream, salt, seasoned salt, pepper, and garlic powder. Gently stir to moisten all the bread.
Add the asparagus, ham, and 1 cup Swiss cheese and stir it all up.
Transfer the mixture to the prepared casserole dish and make sure the ham and asparagus is distributed evenly.
Sprinkle with 1/2 cup Swiss cheese.
Spray some aluminum foil with nonstick spray and cover the pan (so that the cheese doesn't stick to the foil).
Bake at 350 for 30 minutes.
Remove the foil and continue baking for another 20-22 minutes, until the bread is toasty and golden brown.
Serve warm with this hollandaise sauce!

Notes

Make ahead: Store covered in the fridge for up to 3 days. Reheat in the microwave or covered in the oven. This can be stored in one large container or portioned into individual servings for storage and reheating.

You can replace the asparagus with broccoli or bell peppers.

This recipe is adapted from Mary Younkin's amazing book, The Weekday Lunches and Breakfasts Cookbook. Mary's blog is Barefeet in the Kitchen.

Nutrition

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