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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



For the best texture of this bread pudding, use commercial white sourdough. Don’t use deli ham, leftover ham will give the best flavour and texture. Unlike other breakfast puddings [wifesavers] this can be assembled and baked on the spot. Great when unexpected guests or “pie eaters” drop by.
8 thick slices of commercial white sourdough
soft butter
4 thick slices of cooked ham
6 eggs
3/4 cup milk [I used 1%]
salt and pepper to taste
1 tsp Dijon mustard
1/2 cup white cheddar cheese [optional]
• Preheat the oven to 375F.
• Spray an ovenproof dish with cooking spray.
• Butter each slice of bread on one side.
• Make 4 ham sandwiches.
• Cut each sandwich into two halves.
• Arrange the sandwiches in the prepared dish in one layer.
• In a bowl beat the eggs with the milk, season with salt and pepper and stir in the mustard.
• Pour the egg mixture over the sandwiches and top with the cheese if desired.
• Place in the oven and bake for 20 minutes.
• Remove from the oven and serve immediately.



  1. This sounds like what the French call Croque-Monsieur - JT had one in Barcelona that was amazing (although I must have gained 10 lbs just being in the same vicinity, without even eating it).

  2. Eva, look again, I didn't put cheese on it! ;-)

  3. True! Sorry I missed that.

  4. It looks fantastic, Zsuzsa! I must try one day to bake such a pudding. I love the eggs addition idea.

  5. Sissi I didn't use the cheese, because Jim doesn't like cheese for breakfast. However... this tastes much better with white cheese on the top. It puffs it up extra and makes it taste yummier and yes, it harms the waistline Eva. ;-)

  6. I'm so happy to have found this yummy bread pudding recipe of yours, with a totally different spin on it!




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