Skip to main content

Savory Ham, Cheese and Spinach Bread Pudding

Savory ham, cheese and spinach bread pudding on a white ceramic plate.

Savory Ham, Cheese and Spinach Bread Pudding  

This savory bread pudding is my take on the ever-popular breakfast casserole. A busy cook appreciates the utility of a great breakfast casserole during the holiday season. It’s an easy way to serve a warm, satisfying breakfast to a table full of family and friends.  Because it’s prepped and assembled the night before, all we must do the next morning is pop the dish into the oven, which means the cook (as in me!) can join everyone at the table and eat at the same time instead of scurrying about the kitchen.   

I’ve developed at least a dozen breakfast casseroles and savory bread pudding recipes over the years, but this is the one I make most often for my own table. I’ve shared it in cookbooks, magazine articles, and blog posts – and it’s my pleasure to share it with you. This savory bread pudding is creative, colorful, and full of flavor and great texture. But what puts it over the top is the warm sauce, which is quick and easy because it begins with jars of marinara and roasted red peppers, two of our most reliable pantry staples.  

If you have an even larger crowd to feed, you can double this in a 9-x-13-inch ceramic baking dish. 

Makes 6 to 8 servings 

Ingredients  

  • 4 large eggs 
  • 1 cup heavy cream 
  • 1 tablespoon finely chopped garlic 
  • 1 tablespoon chopped fresh sage 
  • 1 tablespoon fresh thyme leaves 
  • 1 teaspoon kosher salt 
  • 1 teaspoon mustard powder 
  • 1/2 teaspoon ground black pepper 
  • 1/2 teaspoon freshly grated nutmeg 
  • 1/4 teaspoon ground cayenne pepper 
  • 8 ounces (about 6 cups) crusty country-style white bread cut into 1-inch cubes 
  • 8 ounces (about 2 cups) smoked ham, diced 
  • 1 (16-ounce) package frozen spinach, thawed and squeezed as dry as possible 
  • 2 ounces (about 1/2 cup) chèvre or other fresh goat cheese, coarsely crumbled  
  • 4 ounces (about 1 cup) shredded Asiago cheese, coarsely grated 
  • 2 ounces (about 1/2 cup) shredded Parmesan cheese 
  • Serve with: Smoky Tomato and Roasted Red Pepper Sauce (recipe follows) 

Directions

Butter a shallow 2 1/2-quart baking dish or mist it with cooking spray. 

Place the eggs, cream, garlic, sage, thyme, salt, mustard, pepper, nutmeg, and cayenne into a large mixing bowl and whisk until well combined. Add the bread, stir to coat, and set aside for 10 minutes, stirring occasionally. 

Use a slotted spoon to spread half of the bread in the prepared baking dish. Scatter half of the ham, spinach, chèvre, and Asiago and all of the goat cheese over the bread.  

Add the rest of the bread to the dish. Scatter the rest of ham, spinach, and Asiago over the bread. Drizzle any remaining cream mixture over it all. Sprinkle the Parmesan over the top. 

Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.  

Preheat the oven to 350°F.  

Uncover the dish. Bake until the pudding is firm in the center and browned around the edges, 50 to 60 minutes. Remove from the oven and cool for 10 minutes. Serve warm with the sauce. 

Smoky Tomato & Roasted Red Pepper Sauce 

Makes about 2 cups 

Ingredients  

  • 1 1/2 cups bottled marinara sauce 
  • 1/2 cup drained and finely chopped roasted piquillo or other sweet red peppers 
  • 2 tablespoons sherry vinegar 
  • 1 tablespoon packed brown sugar 
  • 1 teaspoon smoked paprika 

Directions

Place the marinara, roasted peppers, vinegar, brown sugar, paprika in a small saucepan. Set over medium heat and bring to a gentle simmer. Serve warm. 

©Copyright 2024 Sheri Castle

Watch Now

Savory Ham, Cheese and Spinach Bread Pudding | Kitchen Recipe

Sheri shares a savory holiday casserole that’s sure to be a crowd-pleaser.

About Sheri Castle

Sheri Castle holding up a dish of roasted red pepper and walnut dip.

Sheri Castle, award-winning food writer and cooking teacher, is known for melding culinary expertise, storytelling and humor, so she can tell a tale while making a memorable meal. Her creative, well-crafted recipes and practical advice inspire people to cook with confidence and enthusiasm. She's written a tall stack of cookbooks and her work appears in dozens of magazines. In 2019, the Southern Foodways Alliance named Sheri among Twenty Living Legends of Southern Food, calling her The Storyteller.

Sheri says that she's fueled by great ingredients and the endless pursuit of intriguing stories, usually about the role that food plays in our lives, families, communities and culture.

When she steps away from the kitchen or a local farm, Sheri enjoys spending quiet time at her home near Chapel Hill. She hails from the Blue Ridge Mountains of North Carolina.

Explore North Carolina’s unique destinations, food & more. Subscribe to Experience NC today!

The Key Ingredient

Thursdays on PBS NC & the PBS app

In each episode of "The Key Ingredient," renowned food writer and cooking teacher Sheri Castle celebrates beloved ingredients, tracing their journeys from source to kitchen. Sheri introduces us to farmers, chefs and other food experts, sharing stories, recipes and tips along the way. Join Sheri & friends to learn the stories behind some of North Carolina's most beloved ingredients.