Savory Bread Pudding With Ham Asparagus and Mushrooms

This savory bread pudding with smoked Virginia ham, fresh asparagus, portobello mushrooms, gruyère cheese, and croissants. The croissants soak together in rich custard. This recipe is the perfect brunch dish. It’s like morning gives you a big ‘ole hug.

This is a savory bread pudding. It’s not what typically comes to mind when someone mentions the words “bread pudding”. However, bread pudding can be sweet or savory.

The original recipe could have fed an army and cutting it in half was more than plenty for two folks. The recipe can easily be doubled for more guests at your table.

Ingredients Needed:

• Butter: use unsalted butter to control sodium.
• Vegetables: sliced portobello mushrooms, asparagus
• Seasonings: minced garlic, nutmeg, kosher salt, and freshly cracked black pepper.
• Bread: The star ingredient of this recipe. I chose to use croissants cut into 1-inch pieces. However, any leftover bread will work. Use what you have.
• Meat: smoked Virginia ham. This recipe is a perfect recipe to use up leftover ham.
• Cheese: shredded Gruyère cheese is the cheese of choice, but it tends to be a bit expensive. You can substitute it with swiss cheese, but almost any cheese will work.
• Custard: whole milk, heavy whipping cream, and eggs.

How To Make Savory Bread Pudding With Ham Asparagus and Mushrooms

• Preheat oven to 325 degrees F.
• In a large Dutch oven, melt 2 tablespoons of the butter over medium heat. When the butter has melted and starts to foam, add garlic.
• Cook until fragrant, about 30 seconds; add the mushrooms. Saute, stirring occasionally, until lightly browned, about 5 to 10 minutes. Turn off the heat and set it aside.

• In an extra-large bowl, toss the croissants with ¼ cup melted butter. Add in the ham, cheese, asparagus, and sautéed mushrooms tossing gently, until combined; set aside.
• In a medium saucepan, over medium-low heat, combine milk, cream, nutmeg, and season with salt and pepper, to taste.
• Stir frequently, and heat only until the mixture is barely simmering.

• Temper the eggs, by adding a few spoonfuls of the hot cream mixture to the eggs, while whisking constantly. Slowly pour in the warmed eggs to the hot cream mixture; whisk until smooth.
• Pour the hot egg and cream mixture over the croissant mixture. Toss gently, and let stand for 10 minutes.

• Spoon mixture into same Dutch oven used to sauté the mushrooms.

• Place Dutch oven into a larger pan and pour in enough hot water into larger pan to reach about halfway up sides of the Dutch oven.

• Bake the bread pudding until the custard is set and bread is golden brown; about an hour.

This bread pudding is a great way to use up leftover croissants, but don’t be afraid to substitute any other types of bread you have on hand.

Enjoy this recipe any time of day, it’s comfort food at its best!

p.s. This recipe is perfect for leftover holiday ham!

I’m happy to share this over at Fiesta Friday. Come over and join the fun!

The Mountain Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

There is no extra cost to you for clicking! It just helps us afford to do what we do here at TheMountainKitchen.com. Thanks for your support!