Savory Bread Pudding With Ham Asparagus and Mushrooms

Savory Bread Pudding With Ham Asparagus and Mushrooms

This is a savory bread pudding loaded with smoked Virginia ham, fresh asparagus, Portobello mushrooms, Gruyère cheese, and croissants, soaked in rich custard baked together to make the perfect brunch dish that’s like morning gives you a big ‘ol hug.

I think morning owes David and me a hug… It’s been a really weather wacky spring on the mountain. We’ve flipped the thermostat back and forth between heat and air conditioning so much that I believe we are about to create a thunderstorm on the side of the mountain.

We actually did have storms this week and it has rained every day. We have needed the rain, so I am not complaining about it. Besides, it makes for some very pretty evenings.

mountain sky

Today, I want to share this wonderful brunch recipe with you. With Mother’s Day on Sunday, this may just the recipe you’re looking for to treat your mom! The recipe is for a savory bread pudding with ham, asparagus, and mushrooms. This bread pudding is not what normally comes to mind when someone mentions the words “bread pudding”. Instead, this is a savory bread pudding.

Ham, Asparagus, and Mushroom Bread Pudding | This is a savory bread pudding loaded with smoked Virginia ham, fresh asparagus, portobello mushrooms, Gruyere cheese & croissants, soaked in rich custard. | TheMountainKitchen.com

The original recipe could have fed an army and cutting it in half was more than plenty for two folks. This would also be perfect as a vacation meal at the beach cottage or entertaining house guests.

How To Make Savory Bread Pudding With Ham Asparagus and Mushrooms:

ingredients for bread pudding

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 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.

bread cubes in a bowl with tongs

In a medium saucepan, over medium-low heat, combine milk, cream, nutmeg and season with salt and pepper, to taste. Stirring frequently, 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.

Ham, Asparagus, and Mushroom Bread Pudding | This is a savory bread pudding loaded with smoked Virginia ham, fresh asparagus, portobello mushrooms, Gruyere cheese & croissants, soaked in rich custard. | TheMountainKitchen.com

Pour the hot egg and cream mixture over the croissant mixture. Toss gently, and let stand for 10 minutes.

custard pouring into a bowl of ingredients

Spoon mixture into same Dutch oven used to saute the mushrooms.

Ham, Asparagus, and Mushroom Bread Pudding | This is a savory bread pudding loaded with smoked Virginia ham, fresh asparagus, portobello mushrooms, Gruyere cheese & croissants, soaked in rich custard. | TheMountainKitchen.com

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

Ham, Asparagus, and Mushroom Bread Pudding | This is a savory bread pudding loaded with smoked Virginia ham, fresh asparagus, portobello mushrooms, Gruyere cheese & croissants, soaked in rich custard. | TheMountainKitchen.com

Bake until custard is set and bread is golden brown, about an hour.

Ham, Asparagus, and Mushroom Bread Pudding | This is a savory bread pudding loaded with smoked Virginia ham, fresh asparagus, portobello mushrooms, Gruyere cheese & croissants, soaked in rich custard. | TheMountainKitchen.com

Ham, Asparagus, and Mushroom Bread Pudding | This is a savory bread pudding loaded with smoked Virginia ham, fresh asparagus, portobello mushrooms, Gruyere cheese & croissants, soaked in rich custard. | TheMountainKitchen.com

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!

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

A savory bread pudding loaded with smoked Virginia ham, fresh asparagus, portobello mushrooms, Gruyere cheese and croissants, soaked in rich custard. | TheMountainKitchen.com
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Savory Bread Pudding With Ham Asparagus and Mushrooms

A savory bread pudding loaded with smoked Virginia ham, fresh asparagus, portobello mushrooms, Gruyere cheese, and croissants, soaked in rich custard.
Course Breakfast, Main Course
Cuisine American
Keyword asparagus, bread pudding, brunch, ham, mushrooms, savory
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8
Calories 489kcal
Author Debbie Spivey

Ingredients

  • 2 tablespoons unsalted butter
  • 8 ounces baby Portobello mushrooms sliced
  • 2 cloves garlic minced
  • 6 ounces croissants cut into 1-inch pieces (about 4-6 small)
  • ¼ cup unsalted butter melted
  • 1 ½ cups ham diced
  • 1 ½ cups Gruyère cheese shredded
  • 1 bunch asparagus trimmed and cut into ½-inch pieces
  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • Kosher salt and fresh cracked black pepper to taste
  • ¼ teaspoon ground nutmeg
  • 4 large eggs lightly beaten

Instructions

  • 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 aside.
  • In an extra-large bowl, toss the croissants with ¼ cup melted butter. Add in the ham, cheese, trimmed asparagus, and sauteed 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. Stirring frequently, 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 saute 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 Dutch oven.
  • Bake until custard is set and bread is golden brown, about an hour.

Notes

Recipe adapted from Southern Lady Magazine

Nutrition

Calories: 489kcal | Carbohydrates: 13g | Protein: 19g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 206mg | Sodium: 578mg | Potassium: 316mg | Sugar: 4g | Vitamin A: 25.6% | Vitamin C: 0.6% | Calcium: 32.9% | Iron: 6.8%
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