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Savory Bread Pudding with Ham, Cheese, and Caramelized Onions Recipe

4 stars - based on 1 reviews
| 1 Review

This savory bread pudding with ham, cheese, and caramelized onions makes an ideal brunch, lunch, or dinner dish. It is a great way to use holiday leftovers. It’ll be a hit with your family any day of the week. Recipe courtesy of Karly of Buns in my oven.

Servings: 9

Active time: 45 minutes

Total time:


  • 1 Tbsp butter
  • 2 sweet onions, thinly sliced
  • 1 Tbsp water
  • 6 c bread cubes
  • 1 c diced, cooked ham
  • 1 c Swiss or cheddar cheese
  • 1 1/2 c milk
  • 3 Davidson's Safest Choice® pasteurized egg(s)
  • 1 tsp dry mustard powder
  • 1 tsp parsley flakes
  • 1/2 tsp salt
  • 1/2 tsp pepper


  1. Heat a large skillet over medium heat. Add the butter and melt. Add the onions to the pan and stir to coat in the butter. Reduce heat to low and continue cooking, stirring occasionally, for 30 minutes or until the onions are golden brown, soft, and sweet. Add a tablespoon of water and continue cooking for 10 more minutes.
  2. While the onions are cooking, preheat the oven to 350°F. Place the bread cubes on a rimmed baking sheet and bake for 5 minutes, just to lightly dry out the bread. Place the bread in a large bowl with the ham and cheese. Add the onions.
  3. In a small bowl, whisk together the milk, eggs, mustard powder, parsley, salt, and pepper until well combined. Pour over the bread mixture and stir gently to combine.
  4. Pour mixture into a greased 9x9 baking dish and bake at 350°F for 30 minutes or until set and lightly browned. Let sit for 10 minutes before serving.

by Andrea Welton on 11/09/14
As much as I hate caramelizing onions, it was totally worth it and I think made this recipe amazing. I used shredded Swiss cheese, and some leftover ham I had in the freezer. It came out a little salty, so I'd say if you don't want to add the salt to the eggs and milk it's probably not necessary.
It reheats pretty well and I threw some dried cranberries on the leftovers, which makes it even better. I'll bake them in next time I make this.

Nutrition Facts

Serving Size (1/9 of recipe)
Total Servings 9

Amount Per Serving:

Nutrition Category Amount
Calories 240
Calories from Fat 90
Total Fat 10g (15% DV)
Saturated Fat 5g (25% DV)
Trans Fat 0g
Cholesterol 95mg (32% DV)
Sodium 370mg (15% DV)
24g (8% DV)
Dietary Fiber 1g (4% DV)
Sugars 7g
Protein 14g
Vitamin A 6%
Vitamin C 6%
Calcium 20%
Iron 8%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.