Chef Chuck Hughes shared with us this Savoury Breakfast Bread Pudding recipe from his new cookbook, Chuck’s Home Cooking. This one-pan dish is perfect for a sleepover breakfast, brunch, or a lazy dinner with some simple greens or a salad.
Savoury Breakfast Bread Pudding
Serves 6 to 8
Ingredients:
- 2 tablespoons vegetable oil
- 2 medium yellow onions, thinly sliced
- 10 cups day-old bread torn into pieces
- 2 cups grated cheddar cheese 1 cup julienned smoked ham
- 4 large eggs
- 11/3 cups + 2 tablespoons milk (any type)
- 2/3 cup heavy (35%) cream
- 1 tablespoon fresh thyme leaves 1 tablespoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons salted butter, cut into small cubes
Directions:
- Preheat the oven to 350°F (180°C). Grease a 13 × 9-inch baking dish.
- Heat the vegetable oil in a large frying pan over medium-low heat. Add the onions and cook, stirring often, until golden brown, 25 to 30 minutes.
- Scrape the cooked onions into the prepared baking dish. Add the bread, cheddar, and ham and mix together.
- In a medium bowl, whisk together the eggs, milk, cream, thyme, salt, and pepper. Pour the egg mixture over the bread mixture and gently mix everything together. Let rest for 10 minutes.
- Cover the dish with foil and bake for 30 minutes. Remove the foil, scatter the cubed butter over the bread pudding, and bake for another 15 to 20 minutes, until the top is golden brown and crispy. Let the bread pudding cool for 5 minutes before serving.
