Servings: 6
Skill Level: Intermediate

This recipe will be one you use over and over. It works as a simple main course with a salad for brunch, lunch or supper. Or serve it along side your Easter ham! One of the best parts is that you can do a lot of it ahead. Prepare through step two a day ahead, and refrigerate until about an hour and a half before you want to eat. We love to mix it up too, try substituting in other vegetables, herbs, meats and cheeses.

1 Star2 Stars3 Stars4 Stars5 Stars
Asparagus and Ham Savory Bread Pudding


  1. 4 eggs
  2. 3 egg whites
  3. ¾ cup low-fat milk
  4. 2 teaspoons Dijon mustard
  5. 1 teaspoon chopped minced thyme
  6. ½ teaspoon salt
  7. ¼ teaspoon pepper
  8. ¼ teaspoon garlic powder
  9. 3 cups cubed day-old bread, preferably whole-wheat, crusts removed if desired (5 1/2 ounces)
  10. 1 cup diced smoked ham steak
  11. 1 cup sliced asparagus (1/2 bunch)
  12. 1 ¼ cup shredded sharp cheddar cheese, divided


  1. Preheat oven to 350 degrees F. Coat an 8 X 8-inch baking dish with cooking spray.
  2. Whisk eggs, egg whites, milk, Dijon, thyme, salt, pepper and garlic powder in a large bowl. Add bread, ham, asparagus and ¾ cup shredded cheddar or Swiss cheese. Stir to combine. Transfer the bread mixture and custard to the prepared dish. Cover with parchment and foil.
  3. Bake until almost set-up in the center and steaming hot, 32 to 36 minutes. Remove foil, top with the remaining ½ cup cheese and bake until puffed and golden on top, 15 to 20 minutes longer.
Share with your friends