Ingredients Jump to Instructions ↓

  1. 1 Loaf Farmhouse Bread - (24 oz) - crusts trimmed

  2. 1/3 lb 151g / 5 1/3oz Shaved ham

  3. 4 cups 584g / 20oz Shredded cheddar cheese - shredded

  4. 1/2 cup 73g / 2.6oz Chopped chives

  5. 1/2 cup 73g / 2.6oz Fresh basil - chopped

  6. 8 cups 1584g / 55oz Eggs (large)

  7. 4 cups 948ml Whole milk

  8. 2 tablespoons 30ml Grainy-style mustard

  9. 1 tablespoon 15ml Kosher salt - or to taste

  10. 2 teaspoons 10ml Freshly-ground black pepper - or to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Butter or spray a 9- by 11-inch casserole. Slice bread into long slices, about 1/3-inch thick. You should have 6 or 7 slices. Arrange 3 of the slices in one layer in the buttered pan. Top with half the ham. Cover with half the cheese and half the herbs. Arrange 3 more slices of bread over this (it doesn't matter if the bread doesn't fit snugly, although you can use the extra slice to fill in any gaps). Arrange remaining ham, cheese and herbs over bread. In a mixing bowl, whisk eggs until combined. Add milk, mustard, salt and pepper and whisk until light and frothy. Pour egg mixture evenly over bread, using the entire mixture. Cover with plastic wrap and refrigerate overnight. When ready to bake, pre-heat oven to 325 degrees. Bake the pudding on the bottom rack in the pre-heated oven for 1 1/2 hours until puffed and browned. Let pudding rest for 15 minutes before cutting into squares. This recipe yields 8 servings.


Send feedback