Savoury Ham Salad Bread Pudding with Cheddar and Chives

Savoury Ham Salad Bread Pudding with Cheddar and Chives

Servings

6

Prep Time

20 minutes

Cook Time

40 minutes

Calories

420

Cuisine

British

Category

Brunch

Ham salad pudding — a vintage-inspired bake — is a brilliant way to use up cooked ham and turn it into something warm, comforting, and utterly satisfying. 


This version combines the flavour of a classic deli-style ham salad (complete with pickles, mustard, and mayo) and bakes it right into a savoury bread pudding custard. The result is a soft, rich interior with pockets of creamy ham and a crisp, cheesy top that begs to be scooped straight from the dish.


Ideal for brunch, lunch, or even a quirky supper, this dish is also a smart way to use up day-old bread. The sharpness of cheddar cuts through the creaminess, and the chives give it just the right herbal lift. 


You can serve it as a main with a salad or as part of a bigger breakfast or buffet. It’s nostalgic, easy, and totally comforting — a dish that feels familiar but fresh at the same time.

Savoury Ham Salad Bread Pudding with Cheddar and Chives

Ingredients

  • 300g cooked ham, finely chopped

  • 1 small red onion, finely diced

  • 1 stick celery, finely chopped

  • 2 tablespoons chopped gherkins or sweet pickles

  • 1 tablespoon wholegrain mustard

  • 150g grated mature cheddar cheese

  • 6 slices day-old white or sourdough bread, crusts removed

  • 3 large eggs

  • 300ml whole milk

  • 100ml double cream

  • 2 tablespoons mayonnaise

  • 2 tablespoons chopped fresh chives

  • Salt and freshly ground black pepper

  • Butter for greasing

Directions

  1. Preheat oven to 180°C (350°F). Grease a medium baking dish with butter.

  2. In a bowl, combine chopped ham, red onion, celery, gherkins, mustard, mayo, and half of the grated cheddar. Set aside.

  3. Whisk together eggs, milk, cream, salt, and pepper in a separate bowl.

  4. Butter one side of each bread slice and cut into triangles or cubes.

  5. Layer half the bread in the dish, buttered side up. Spoon over the ham salad mixture, then layer the remaining bread on top.

  6. Pour the egg mixture evenly over the entire dish. Press gently to ensure the bread absorbs the liquid.

  7. Sprinkle with remaining cheese and chopped chives.

  8. Bake for 35–40 minutes until puffed, golden, and set in the center.

  9. Let rest 5 minutes before serving.

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Tips for Ham Salad Pudding

  1. Use slightly stale bread — it soaks up custard better.

  2. Adjust the ham mixture to your taste (e.g. more mustard, or different pickles).

  3. Press down the top layer of bread so it doesn’t dry out.

  4. Let sit for 5–10 mins after baking before slicing.

  5. Use a firm cheddar for better melting and flavour.

  6. Add cooked peas or sweetcorn for extra veg.

  7. You can prep it ahead and bake later.

  8. Avoid overbaking — quiche-like consistency is ideal.

  9. If top browns too quickly, cover loosely with foil.

  10. Try wholegrain or rye bread for a richer base.

 

Serve It With Suggestions

  • Mustard-dressed green salad

  • Pickled beetroot or onions

  • Roasted tomatoes or grilled asparagus

  • Crusty sourdough or rye toast

  • Tomato chutney or apple compote

  • Light soup like leek and potato

  • A fried egg on top

  • Chilled dry cider or sparkling water

  • Steamed green beans

  • Horseradish cream or aioli

 

FAQs

Q: Can I use sandwich ham instead of cooked roast ham?
A: Yes — but finely dice it and use a slightly drier bread to avoid sogginess.

Q: Can I prep it the night before?
A: Absolutely. Assemble and refrigerate, then bake when ready.

Q: Can I use different cheese?
A: Yes — try Emmental, mozzarella, or even crumbled blue cheese for a twist.

Q: Is this freezer-friendly?
A: Yes — cool completely, portion, and wrap tightly before freezing.

Q: What if I don’t eat mayo?
A: Replace with crème fraîche or extra cream.

Q: Can I use gluten-free bread?
A: Yes, just make sure it holds structure when soaked.

Q: What size dish is best?
A: A 9-inch round or 8×8 square dish works well.

Q: Can I add vegetables?
A: Definitely — try spinach, corn, peas, or mushrooms.

Q: How do I reheat leftovers?
A: Cover with foil and warm in a 170°C oven for 15–20 minutes.

Q: Will this work as finger food?
A: Bake in muffin tins for individual portions for buffets or parties.

Chef's Recommendation

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