Still have a little bits and pieces left from several meals. Wife asked me what was for breakfast. So on the journey I went. Found a few things and here is what was made:
Sour Dough Bread (last nights diner)
Bits of Spiral Cut Ham (left from her preschool mid holiday meal)
Velveeta Cheese (just on hand)
Smoked Cheddar (from my First Cheese Smoke)
Eggs
Heavy Cream
Sea Salt & Fresh Ground Black Pepper
Ham & Cheese Bread Pudding
Yield 4 cups
Prep Time: 10 min
Cook Time: 45min
4 c Bread (1/2” Cubes)
1 c Ham (Spiral sliced then cut into ½” squares)
¼ c Velveeta Cheese (1/4” diced)
¼ c Smoked Cheddar (julienned)
3 ea Eggs (large) (only 2 pictured....oops!)
½ c Heavy Cream (milk can be used)
Premix the eggs and cream in a separate bowl. In a large mixing bowl mix the rest of the ingredients, making sure the cheeses are separated and not clumped together. Add the egg and cream mixture to the rest of the ingredients. Adjust the amount of liquid based on the wetness of the mixture you prefer. Do not over mix.
Adjust with Sea Salt and Fresh Ground Black Pepper to taste.
Grease a 4c oven safe casserole dish and spread the mixture evenly in dish.
Place dish in a pre-heated oven at 350F.
The dish I used was deep and took about 45 min to reach 165 degrees IT.
Chef Note: If you let the mixture sit for too long it will suck up all of the egg and cream mixture. So you may need to add more.
The Line Up!!!!!
All mixed up. I do not like my bread pudding to be mushed up or too wet. I only used 1/4c heavy cream for this batch.
Ready to bake....
Just out of the oven. I go by IT on my bread puddings. I cook to 165F IT max. Eggs are cooked at 145, but I put ham in it and was considering it a reheat and went to 165F IT.
Close up shot of the inside.Was not egg runny, but was cheese gooey!! Wife was happy with it.
Sour Dough Bread (last nights diner)
Bits of Spiral Cut Ham (left from her preschool mid holiday meal)
Velveeta Cheese (just on hand)
Smoked Cheddar (from my First Cheese Smoke)
Eggs
Heavy Cream
Sea Salt & Fresh Ground Black Pepper
Ham & Cheese Bread Pudding
Yield 4 cups
Prep Time: 10 min
Cook Time: 45min
4 c Bread (1/2” Cubes)
1 c Ham (Spiral sliced then cut into ½” squares)
¼ c Velveeta Cheese (1/4” diced)
¼ c Smoked Cheddar (julienned)
3 ea Eggs (large) (only 2 pictured....oops!)
½ c Heavy Cream (milk can be used)
Premix the eggs and cream in a separate bowl. In a large mixing bowl mix the rest of the ingredients, making sure the cheeses are separated and not clumped together. Add the egg and cream mixture to the rest of the ingredients. Adjust the amount of liquid based on the wetness of the mixture you prefer. Do not over mix.
Adjust with Sea Salt and Fresh Ground Black Pepper to taste.
Grease a 4c oven safe casserole dish and spread the mixture evenly in dish.
Place dish in a pre-heated oven at 350F.
The dish I used was deep and took about 45 min to reach 165 degrees IT.
Chef Note: If you let the mixture sit for too long it will suck up all of the egg and cream mixture. So you may need to add more.
The Line Up!!!!!
All mixed up. I do not like my bread pudding to be mushed up or too wet. I only used 1/4c heavy cream for this batch.
Ready to bake....
Just out of the oven. I go by IT on my bread puddings. I cook to 165F IT max. Eggs are cooked at 145, but I put ham in it and was considering it a reheat and went to 165F IT.
Close up shot of the inside.Was not egg runny, but was cheese gooey!! Wife was happy with it.
