Tangy Ham and Cheese Bread Pudding

All the way back in July, I made this awesome bread pudding.

Remember that big project I hinted about?

I know I posted about it on Facebook, but I never did a full post about the whole shebang here – and it’s way overdue!

It was definitely one experience I will never forget.

Lights. Camera. Action. Make up. Someone else picking out my clothes – it was awesome.

When the people from Moovision contacted me about doing a cooking video for the launch of their new website, I was 50% psyched and 50% terrified.

Video? Me? I don’t even like the sound of my own voice on answer machines.

But I knew I couldn’t pass up an opportunity like this, and I’m so, so glad I didn’t.

The crew was fantastic and I made some great new friends. The filming went so smoothly, and everyone made me so comfortable that I got over my nerves pretty fast.

All in all? We had a blast. I can’t even say that it felt like work – it was fun, hanging out with other bloggers, cooking together, getting to know the crew in between takes. I was so sad to leave when filming was over, and I hope I get to work with everyone again in the future.

My recipe was for a brunch (surprised that I did breakfast?) and I made a savory bread pudding, aka one of my favorite things ever. You can see my video here and watch the other videos, too!

I made the recipe a few times at home before the video shoot and it was SO hard for me to keep it to myself! But now – I can spill the beans.

This bread pudding is the opposite of a sugary sweet version – it’s full of nutty Gruyere cheese, salty ham, and tangy Dijon mustard. Baked into a golden puffy casserole, this is good for breakfast, brunch, or dinner.

Tangy Ham and Cheese Bread Pudding

Makes: 9-12 servings


  • 6 slices of bread, diced
  • 1/2 cup lean ham, diced
  • 1 cup aged Gruyere cheese, shredded (could also use swiss)
  • 3 eggs
  • 1 and 1/2 cups Lactaid Reduced Fat 2% milk or Lactaid Whole Milk
  • 1 tsp dijon mustard
  • 1 tsp salt
  • 1/2 tsp pepper


  1. Preheat oven to 350 degrees.
  2. Spray or grease an 8×8 baking dish and place half of the cubed bread in the bottom of the dish.
  3. Place the diced ham and the cheese on top of the layer of bread.
  4. Top with the remaining bread cubes.
  5. In a separate bowl, beat the eggs. Stir in the milk, dijon, salt, and pepper.
  6. Pour the milk mixture over the bread, pressing down to let the milk soak into the bread.
  7. Bake at 350 for 30-35 minutes or until the top is golden and the the bread pudding is set.
  8. Cool 5 minutes before serving.



  1. That sounds like so much fun! I would have been absolutely terrified but you look so at home on camera and that bread pudding looks amazing!

  2. That looks like it was a blast! I’m super camera shy, so I’d have been stuttering all over myself, haha.

  3. How exciting! This looks great :)

  4. That’s amazing! I would have been so scared. Congrats! FAMOUUUUS.

  5. That’s so cool! Congratulations! Looks amazing!

  6. That’s awesome! You’re video was great :)

  7. Brandi, that’s awesome! The video was great. You look totally adorable and are so professional!

  8. So fun! Congrats!!!

  9. Savory bread puddings are so good. Yum. You are super cute! I love and miss you!

  10. Can’t wait to try this one on my own. I am usually hesitant on working with puddings because I usually don’t get things right but this one I am willing to try. Thanks for sharing this.

  11. thats really exciting!! :) you look great on too! I’ve never had a savory bread pudding but this looks delish!

  12. Very fun. You seem very comfortable on camera, which isn’t always easy. I love savory bread puddings, though I usually call them stratas, but it’s the same thing really. I just made one with gruyere and apple and another with fontina and a mix of mushrooms. They are so incredibly comforting.

  13. oh my gosh, what an amazing opportunity!!! yay for savory bread pudding ;) you did such a great job on the video!

  14. Ooooh This sounds so good! And it would be perfect for Thanksgiving day or the day after Thanksgiving (leftover clear out!).

    You look gorgeous on that video. I love your hair that length – very flattering!

  15. Panerai, Radiomir Atramentous Stamp PAM 183 Reminiscence of historic types of Panerai, the Dark seal is really a watching with delightful naturalness, swiss language watches autograph copy legible and smartly designed. Pass in review troops. Only for the anecdote Within the 1940’s, some italian partners had the race to woo youthful British ladies on Midland vacation. Furrowing furtively the lanes of Alexandria or La Valette, driving a 2-place scooter, the Of ancient rome used Rolex watch using the cast of a cushion which continues to be modified by Panerai. The Florentine compact underlined the markers having a special luminescent paste known as the Radiomir. Necessary to chronometer their performances within the of the nature of smoke backrooms, the Panerai watches have joined history because of these transalpine heroes. A least part of, this is exactly what Luigi explained when he entrusted me together with his Radiomir black Stamp 183, to which i’ve to show geneva for any couple of days

  16. Bran Appetit » Tangy Ham and Cheese Bread Pudding
    longchamp bags https://code.google.com/p/longchampbagsoutletsale/

Comments are closed.