Ham and Cheese Breakfast Bread Pudding Bake

Name: Ham and Cheese Breakfast Bread Pudding Bake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 8 cups (400 g) day-old bread (such as challah, brioche, or white sandwich bread), cut into ¾-inch cubes, cut into ¾-inch cubes, lightly toasted; 8 oz (225 g) ham, deli-style or leftover cooked ham, cut into ½-inch cubes; 2 cups (200 g) sharp cheddar cheese, shredded, shredded; 8 whole (400 g) large eggs, at room temperature, at room temperature; 2½ cups (600 ml) whole milk; 1 tablespoon (14 g) unsalted butter, for the dish, soft; ¾ teaspoon (4 g) kosher salt; ½ teaspoon (1½ g) freshly ground black pepper; 1½ teaspoons (7½ ml) Dijon mustard; 1 tablespoon (3 g) fresh thyme leaves (or ½ teaspoon dried thyme), fresh, leaves stripped from stems (optional); 3 whole (30 g) scallions, white and light green parts only, sliced thin (optional)

From the MyKitchenBank Kitchen

A savory breakfast casserole built on cubed bread, tender ham, and sharp cheddar, bound together with a custard of eggs and milk. Baked until golden and set, it's hearty enough for brunch yet light enough for weeknight dinners. Perfect for feeding a crowd or meal-prepping several servings.

Prep: 20 min
Cook: 50 min
Wait: 30 min
Total: 1 hr 40 min
Makes: 6 servings (one 9×13-inch casserole)

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Ingredients

6 servings

8 cups (400 g) day-old bread (such as challah, brioche, or white sandwich bread), cut into ¾-inch cubes, cut into ¾-inch cubes, lightly toasted
8 oz (225 g) ham, deli-style or leftover cooked ham, cut into ½-inch cubes
2 cups (200 g) sharp cheddar cheese, shredded, shredded
8 whole (400 g) large eggs, at room temperature, at room temperature
2½ cups (600 ml) whole milk
1 tablespoon (14 g) unsalted butter, for the dish, soft
¾ teaspoon (4 g) kosher salt
½ teaspoon (1.5 g) freshly ground black pepper
1½ teaspoons (7.5 ml) Dijon mustard
1 tablespoon (3 g) fresh thyme leaves (or ½ teaspoon dried thyme), fresh, leaves stripped from stems (optional)
3 whole (30 g) scallions, white and light green parts only, sliced thin (optional)

Equipment (7)

9×13-inch (23×33 cm) baking dish
Large mixing bowl
Medium mixing bowl
Whisk
Measuring cups and spoons
Chef's knife
Baking sheet

Steps

Before you start

Preheat oven to 375°F (190°C)
Lightly butter a 9×13-inch baking dish
Allow eggs to sit at room temperature for 10 minutes
Cut bread into ¾-inch cubes; spread on a baking sheet and toast in preheating oven for 5 minutes to dry out slightly

1
Prepare the custard
- In a medium bowl, whisk together the 8 eggs until pale and well combined, about 1 minute.
- Add 2.5 cups (600 ml) milk, 1.5 teaspoons Dijon mustard, 0.75 teaspoon kosher salt, and 0.5 teaspoon black pepper.
- Whisk until smooth.
- If using fresh thyme, add 1 tablespoon of leaves; if using dried, add 0.5 teaspoon.
- Whisk once more.
- Set aside.
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Ready when: custard is smooth and well combined, with no streaks of egg white
Tip: Room-temperature eggs whisk more smoothly and incorporate into the custard more evenly than cold eggs.
2
Assemble the casserole
- Spread half of the toasted bread cubes (about 4 cups or 200 g) evenly across the bottom of the buttered 9×13-inch baking dish.
- Scatter half of the ham cubes (4 oz or 113 g) and half of the shredded cheddar (1 cup or 100 g) over the bread.
- Layer the remaining bread cubes on top, then finish with the remaining ham and cheddar.
- Pour the custard mixture slowly and evenly over the assembled ingredients, tilting and pressing gently with a spoon so the custard soaks into all the bread.
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Ready when: all bread cubes are moistened and the top layer is covered evenly with custard
Tip: Press gently to help the custard flow through the layers without compressing the bread into a dense mass.
3
Rest before bakingOven 375°F / 190°C
- Let the assembled casserole sit at room temperature for 30 minutes.
- This allows the bread to fully absorb the custard and results in a more cohesive texture when baked.
- Meanwhile, ensure the oven is preheated to 375°F (190°C).
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Ready when: bread appears saturated and no liquid pools on the surface
Tip: Don't skip this step—it prevents a soggy bottom and ensures the custard sets properly rather than the bread staying dense.
4
Bake until set and goldenOven 375°F / 190°C
- Place the casserole in the preheated 375°F (190°C) oven.
- Bake for 45–50 minutes, until the top is golden brown, the edges are set and slightly pulled away from the dish sides, and the center no longer jiggles when you gently shake the dish.
- The center should feel slightly firm when pressed with a finger, though still moist.
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Ready when: top is deep golden brown, edges are set, center is just barely jiggly (165°F / 74°C if testing with an instant-read thermometer at the center)
Tip: If the top is browning too quickly, loosely tent with foil after 30 minutes. The center will continue to firm up slightly as it cools.
5
Rest and serve
- Remove the casserole from the oven and let it rest at room temperature for 10 minutes before serving.
- This allows the custard to set fully and makes slicing cleaner.
- Garnish with sliced scallions if desired, and serve hot or warm.
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Ready when: casserole has cooled enough to slice without running custard
Tip: A 10-minute rest makes a significant difference in structure; resist the urge to cut into it immediately.

Good to know

Tips

Day-old bread is essential—fresh bread absorbs too much liquid and becomes mushy. If you only have fresh bread, toast the cubes for 5–7 minutes before assembling.
The mustard is not meant to taste sharp; 1.5 teaspoons adds a subtle savory depth without making the bake taste like a condiment.
If your dish is shallow or if you're sensitive to runny custard, use 8 eggs and reduce milk to 2 cups (480 ml) for a firmer set.
This casserole reheats beautifully and tastes just as good on day 2 or 3, making it ideal for meal prep or feeding guests across multiple breakfasts.

Make ahead

Assemble the casserole through the resting step up to 12 hours ahead. Cover with plastic wrap and refrigerate. In the morning, bring to room temperature for 20 minutes, then bake as directed, adding 5–10 minutes to the baking time if needed. Alternatively, assemble, rest, bake, and cool completely; reheat covered in a 325°F (163°C) oven for 15–20 minutes until warmed through.

Storage & reheating

Room temperature: store covered for up to 2 hours. Refrigerator: cover with plastic wrap or foil and store for up to 3 days. Reheat covered in a 325°F (163°C) oven for 15–20 minutes. Freezer: wrap the cooled casserole in plastic wrap and foil; store for up to 2 months. Thaw in the refrigerator overnight and reheat as directed for the refrigerator.

Substitutions

sharp cheddar cheese, shredded → Gruyère, Swiss, or smoked gouda. Any semi-firm cheese with good melting properties works. Gruyère adds nuttiness, Swiss is milder, and gouda adds smokiness.
ham, deli-style or leftover cooked ham → bacon, cooked and crumbled, or diced smoked turkey. Bacon adds richness; smoked turkey is a leaner alternative. Use 6–8 oz (170–225 g) in either case.
day-old bread (such as challah, brioche, or white sandwich bread), cut into ¾-inch cubes → croissants, focaccia, sourdough, or Texas toast. Avoid soft white bread; use sturdy bread that can absorb custard without falling apart. Cut thicker pieces (about ¾-inch) to avoid sogginess.
whole milk → half-and-half or heavy cream for a richer custard. Using all cream results in a denser, more decadent texture. Mix half milk and half cream for a middle ground.