Sides & Appetizers
HONEY BAKED HAM SAVORY BRUNCH BAKE
Who says bread pudding is only for dessert? Have them try this brunch bake. A savory bread pudding is one of my favorite ways to use up leftovers after a holiday feast. Everyone always has a few pieces of stale bread laying around the day after a holiday. Any bread will do, even dinner rolls. This is fantastic for breakfast, lunch, or dinner and it works as a starter, side, or main dish.
Chopped Honey Baked Ham
1 1/4 CUPS
Stale Bread Torn into Chunks (Any Bread Will Do)
4 TO 5 PIECES
Finely Chopped Large Yellow Onion
Sliced Cremini Mushrooms
Begin by melting the butter in a pan over medium heat. Add the onion and sauté until soft, 6 to 8 minutes. Remove from heat. Add olive oil to the pan and increase heat to medium-high. Add mushrooms along with ½ tsp of salt. Cook mushrooms until caramelized, 8 to 10 minutes. Remove from heat. Preheat the oven to 375°F. Next, prepare your custard. In a large mixing bowl combine the eggs and salt and whisk until smooth. Add the Honey Baked Ham, milk, cream, ¾ cup of cheese, pepper, nutmeg, and thyme. In an 8x8 baking pan, mix bread chunks, onions, and mushrooms. Pour custard mix over bread mixture, filling up the pan. Sprinkle remaining cheese on top. Let sit for 10 minutes to allow custard to soak into bread mixture. Bake until internal temperature reaches 165°F, at least 50 minutes to an hour. Let the pudding rest for 10 to 15 minutes before serving.