Ham-and-Cheese Brioche Pudding Recipe (2024)



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Adjusting strata to any dish size: 1 part milk + 1 part eggs + 1 part cheese + 1 part add-ins (optional) + 2 parts bread

Kevin Osinski

11 x 11 = 121 square inches; a 9 x 13 pan is 117 sq in. Seems like a reasonable substitute.


It would be nice if recipes called for standard size baking dishes - 8x8, 9x9, 9x11, 9x13, and so on. Who had 11x11? I've never heard of it.


3 eggs with a quart of milk is sufficient to get a decent custard.6 eggs with a quart of half and half is much richer.3 to 6 eggs with 1 to 2 cans of evaporated milk will be cheaper and produce more consistent results. I know to be properly upper middle class I should say fresh milk is better, but it's NOT. For baking, evaporated milk produces better, and more consistent results.

Judy R

You could use a 9x13, which is 117 square inches, as a substitute for the 11x11, which is 121 square inches. The only real difference between the two is that the 9x13 would have more edges and the 11x11 more middle area. Personally, I like the crusty edges of casserole type dishes better than the soft middle.

Julie Robinson

I use to make a version of this when I had my bakery. It is actually ham and cheese bread pudding. Used the bread I had in the bakery that was a day or two old as long as it is a little bit on the dry side to absorb all the liquid. Use a variety of cheeses in this mix. available. I made these in individual portions, using a giant muffin pan and the liners which fit them. Also added rubbed sage and granulated garlic to the mix. No salt though, there is plenty in the ham and cheese.


Recipes like this are simply guides. Fill your baking dish with bread, cut the eggs and milk by a third, pour it in, then add more if necessary. This isn't baking that calls for precise amounts.


I used challah instead of brioche and added some cooked asparagus to the ham and cheese. I also prepped it the night before, permitting the custard to infuse the remaining ingredients. I let it sit fon the counter for about an hour before I baked it. It had wonderful flavor. I agree with the other comments about the baking dish size. I used a large oval casserole disk. It worked well.


For what it's worth, here is how I made this dish. 1. Toasted the brioche first (allows bread to soak up custard without getting soggy). 2. Sliced and caramelized two yellow onions; tossed with bread. 3. Subbed sautéed prosciutto for ham. 4. Put all the dry ingredients in first, then poured the milk and egg mixture over the top. Served it for guests with a spinach salad on the side, Sauvignon Blanc to drink. People were very happy!

S. Parker

Some would say Strata is a posh name for a bread pudding. Who cares.


It's not easier than a quiche, but it is more delicious! My late mother, and now I, made a recipe out of one of the southern Junior League cookbooks from the 1970's, for Cheese Strata. It is similar to the above recipe, but it does require that the bread be soaked overnight in the milk/cream mixture, and it has no ham or onions. It is fabulous! And it reheats really very well.

pete mac

Please use a consistent naming convention for these egg/bread/cheese&milk savory dishes. The multiplicity of names makes them very hard to look up. I recommend strata, but it doesn't matter which name actually gets used, just so long as one works.


Excellent. It really is quiche - if quiche were made of clouds. I only had 5 eggs, but no problem. And I used 2 cups of half and half and 1 and 1/2 cup heavy whipping cream because that's what I had on hand. Then I used smoked gouda and uncured black forest ham. The scallions are a must. Excellent. I think adding thick slices of tomato on top halfway through the cooking time would be good. A layer of firmer bread on the bottom might be good too, to give structure and a variety of texture.

C Barrett

Ha. This is great. I'm from Michigan and we've been making the exact same recipe for ages, with one exception, we call it Egg Soufflé. Try a version with mushrooms if you want to skip the ham.

Salt of the Earth

You can prepare all the way to step 3, then keep it refrigerated overnight. Next morning, just pop it into oven. Be careful if using glass baking dish as the sudden temperature difference from the fridge to oven may cause it to break. Either let it sit out of fridge at least 30mins in advance or better pop it cold into a cold oven (perhaps add 10 mins more to baking time if needed).

abbie s

Decadently made with cream since I didn’t have 1/2 & 1/2 or whole milk. Everyone in my house went back for seconds and thirds throughout the day. I doubled the recipe and made it in two ceramic oval casseroles. Delicious! I used a Pullman loaf I’d been saving in the freezer and a bit more ham than called for to use it up. I made it the night before and brought it to room temp before baking. This will be a new Christmas morning breakfast tradition.


1tsp of pepper1/2tsp nutmeg


I prepared this in an 11 x 13 ceramic roaster and made only minor modifications (6 oz Gruyere and 7 oz ham since these were the package sizes, doubled scallions, half the salt, and by accident more than just a small pinch of nutmeg). I think pushing the cheese and ham down was key. It rose and browned well at 35 minutes but did collapse while cooling. It was not wet in the middle but perfectly textured and absolutely delicious. The aftertaste is also pairing nicely with a pinot noir.


I have made this several times, always to rave reviews. Easily adaptable as a make ahead and bake the morning of as a terrific brunch addition. I have substituted Chicken Apple sausage in place of the ham. Yum! I have used combinations of half & half and milk, half whipping cream and 2%, all with great sucess. I have used oval and square dishes. The only caveat, which others have mentioned, is keep an eye on it in the oven! Big baking differences depending on tradional and convection ovens.


I’ve made this twice. The flavor and texture are wonderful, but the cooking time seems to be way off. Both times it has taken well over an hour, like an hour and fifteen minutes to get a soft set. I have the correct sized pan (odd as it is), and the 2nd time I reduced the amount of half and half and increased the oven temperature in the final 20 minutes, but still it took forever and was still soft in the center.


This was very good. I cooked it an extra 15 minutes in a 9x13 pan, and the middle was still a bit gooey. However, the taste was fantastic.


Made with leftover pumpkin cornbread (https://cooking.nytimes.com/recipes/1013364-pumpkin-cornbread) -- it was great!


I will not be making this again. Bland, soggy in the middle & uninteresting. I’m stunned by positive reviews. I’m a good cook who follows recipes in detail. Pass.

Nana D

Used 2 cups leftover Easter ham, added some chopped asparagus and lots of chives from the garden as no scallions. Half whole milk and half&half. Big hit and no one noticed no salt added as ham salty enough.


I love this recipe; great to take to pot lucks. I use ham from the deli department at my local grocery store, and definitely use 1/2 and 1/2 as well as milk.


Followed the instructions as written, except for the size of the pan (we used a 9x13) and it was perfect! We used whole milk. We did have to cook a little longer than 45 minutes but likely because we are at altitude in Colorado.


Added a sprinkle of ~2 tablespoons fresh chopped thyme over the dish, very good!

Bridget G

This is phenomenal. I used a 13x9 pan, which as someone else commented, gave me more of the yummy crispy edges. Also, I made it the night before, and let it come to room temp in the morning before baking. It only took 40 minutes to bake, so keep an eye on it at the end.


How do I find my saved recipes?

Anne R.

In the upper right corner in red, click on "My Recipe Box"

Stephanie H

Let it bake too long based on comments. Eggs split and became watery scrambled eggs. Gross. Do not exceed 175 degrees - it is a custard.Also waaay too salty. Try 1 or .5 t kosher salt. The ham is very salty, and you can also add salt.

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Ham-and-Cheese Brioche Pudding Recipe (2024)


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