Savoury ham and cheese brioche pudding #MothersDay

The “custard” in this breakfast pudding has no sugar, just a dash of black pepper, a pinch of cayenne, half-and-half and a few eggs. PICTURE: Karsten Moran/The New York Times

The “custard” in this breakfast pudding has no sugar, just a dash of black pepper, a pinch of cayenne, half-and-half and a few eggs. PICTURE: Karsten Moran/The New York Times

Published May 11, 2018

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Ham and Cheese Brioche Pudding

(Serves 6)

Ingredients

- 1 tablespoon butter, for greasing the pan

- 340g brioche loaf or smaller brioches, cut into 2,5cm cubes (about 8 cups)

- 6 eggs

- 4 cups half-and-half or whole milk

- 2 teaspoons salt

- 1/2 teaspoon ground black pepper

- Pinch of nutmeg

- Pinch of cayenne

- 1/2 cup thinly sliced scallions

- 170g thinly sliced ham, cut crosswise into matchsticks (about 1 1/2 cups)

- 230g grated Gouda or Gruyère cheese (about 4 cups)

Method

- Heat oven to 375 degrees. Butter an 28-by-28-cm baking dish. 

- Fill dish with brioche cubes and set aside.

- In a large bowl, beat eggs well. Whisk in half-and-half, salt, pepper, nutmeg, cayenne and scallions. 

- Pour mixture over cubes in baking dish.

- Sprinkle ham and cheese on top of mixture, and press down to make sure everything is submerged. 

- Set baking dish on a rimmed baking sheet.

- Transfer baking dish and baking sheet to the middle shelf of the oven, and bake for 45 minutes, or until a skewer inserted in the middle of the dish emerges dry. 

- Let rest for 10 minutes or so before serving.

The New York Times

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