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Savory Ham and Asparagus Bread Pudding

This recipe creates a comforting savory bread pudding featuring cubes of white bread, chopped ham, fresh asparagus, and shredded provolone cheese. All are bound together by a rich, seasoned custard of eggs, milk, and half and half, then baked until golden and set. It's an ideal dish for brunch or a light, flavorful meal.
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Total Time 55 minutes
Course lunch/dinner
Cuisine british
Servings 14 people
Calories 3459.3 kcal

Equipment

  • 1 Baking Dish Approx. 9x13 inch
  • 1 Large Mixing Bowl For combining all ingredients
  • 1 Whisk For the custard base
  • 1 Chef's knife For chopping ham, asparagus, and cubing bread
  • 1 Cutting Board

Ingredients
  

Main

  • 16 ounces asparagus
  • cooking spray
  • 8 slices white bread cut into cubes
  • 12 ounces Farm Promise ham chopped
  • 12 ounces provolone cheese shredded
  • 4 large eggs beaten
  • 1 cup milk
  • 1 cup half and half
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp Dijon mustard

Instructions
 

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray.
  • Trim the woody ends from the asparagus, then cut the spears into 1-inch pieces. Briefly blanch them in boiling water for 2-3 minutes, then immediately transfer to an ice bath to stop cooking; drain thoroughly.
  • Cut the white bread into 1-inch cubes and chop the Farm Promise ham into bite-sized pieces.
  • In a large mixing bowl, combine the bread cubes, chopped ham, blanched asparagus, and shredded provolone cheese.
  • In a separate medium bowl, whisk together the beaten eggs, milk, half and half, salt, black pepper, and Dijon mustard until well combined.
  • Pour the egg mixture over the bread and cheese mixture in the large bowl. Gently toss to ensure all ingredients are evenly coated and the bread begins to soak up the custard.
  • Transfer the entire mixture to the prepared baking dish, spreading it evenly and lightly pressing down.
  • Let the mixture sit for at least 15 minutes before baking to allow the bread to fully absorb the custard.
  • Bake for 45-55 minutes, or until the top is golden brown, and a knife inserted into the center comes out clean, indicating it is set.
  • Remove from the oven and let the savory bread pudding rest for 5-10 minutes before slicing and serving warm.

Notes

For optimal texture, use day-old or slightly stale bread, or lightly toast fresh bread cubes before assembly to prevent sogginess and allow for better custard absorption. Blanching the asparagus briefly and shocking it in ice water will preserve its vibrant green color and crisp-tender bite in the final dish. Ensure the bread mixture soaks in the custard for at least 15-20 minutes before baking; this yields a more uniform and tender pudding. A pinch of freshly grated nutmeg can elevate the savory notes of the custard. Bake until golden brown and set in the center; a knife inserted should come out clean. Resting for 5-10 minutes after baking helps the pudding firm up before serving.