Savory Bread Pudding

Savory Bread Pudding

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  • Prep Time


  • Total Time


  • Servings



  • 1

    loaf Italian bread, cut diagonally

  • 15-20

    thin slices Gruyere or Swiss cheese

  • 20

    thin slices deli smoked or sugar-cured ham

  • Large tomato sliced then halved, or smaller tomatoes sliced

  • 15-20

    large fresh basil leaves (if not available sprinkle top with dried basil)

  • 6


  • 1

    Tbsp Dijon mustard

  • ½

    tsp hot red-pepper sauce

  • ¼

    cup grated Parmesan cheese

  • cups milk (I use skim)


Spray 13 x 9 baking dish with non-stick spray. Place bread, somewhat standing up, as it fits aesthetically in the dish, for each row of bread: Place 1 slice of the cheese, 1 piece of ham, tomato slice and a basil leaf in that order. In large bowl whisk milk, eggs, mustard and pepper sauce. Pour over dish, cover and refrigerate at least 6 hours overnight. Preheat oven to 350 degrees, uncover dish and sprinkle with Parmesan. Bake 1 to 1 1/2 hours until puffed and golden brown and knife inserted in center tests clean. Let cool 5 minutes.


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