Savory Bread Pudding with Ham and Asparagus
User Reviews
5.0
12 reviews
Excellent
Savory Bread Pudding with Ham and Asparagus
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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!
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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 Information
Show Details
Serving
1slice
Calories
714kcal
(36%)
Carbohydrates
58g
(19%)
Protein
39g
(78%)
Fat
36g
(55%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
324mg
(108%)
Potassium
484mg
(14%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1214IU
(24%)
Vitamin C
2mg
(2%)
Calcium
399mg
(40%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 714 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 714kcal | 36% |
| Carbohydrates | 58g | 19% |
| Protein | 39g | 78% |
| Fat | 36g | 55% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 324mg | 108% |
| Potassium | 484mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1214IU | 24% |
| Vitamin C | 2mg | 2% |
| Calcium | 399mg | 40% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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