Savory Onion, Ham and Provolone Bread Pudding

6 - 8 Servings
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Ingredients

  • 4 large eggs
  • 3 1/2 cups whole milk
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (1 pound) day old sourdough bread, cut into 1-inch cubes
  • Cooking spray or butter
  • 1 cup caramelized yellow onions
  • 1 1/2 cups shredded sharp provolone cheese, divided
  • 8 ounces thick-cut ham, cut into 1/2 cubes
  • 2 tablespoons thinly sliced chives for garnish

Directions

  1. In a large bowl, beat the eggs, whisk in the milk, nutmeg, salt and pepper.
  2. Place the bread cubes in a gallon-sized resealable bag. Pour in the egg-milk mixture, press out any air and seal the bag. Turn the bag over a few times so the bread starts to soak up the custard. Refrigerate at least 3 hours or overnight, turning the bag a few times so the bread evenly soaks up the liquid.
  3. Place rack in the middle of the oven and heat to 375°F. Coat a 9-inch spring form pan with butter or cooking spray.
  4. Pour the bread mixture into a large bowl. Add the caramelized onions, 1 cup of cheese and ham. Stir to combine. Transfer to pan. Using your fingers, press down and lightly compress the bread. Sprinkle with remaining cheese.
  5. Bake uncovered until the center is set and the top is golden brown, 50 -55 minutes. Test by inserting a knife in the center of the pudding. If the knife comes out clean, it’s done. Let cool for at least 10 minutes before removing outer ring of pan. Top with chives, cut into wedges and serve warm or at room temperature.

https://www.cutco.com/learn/breakfast-for-dinner-onion-ham-and-provolone-bread-pudding