Ham and Cheese Puff
Total TimePrep: 15 min. + chilling Bake: 55 min.
Makes2 casseroles (12 servings each)
- 2 loaves (1 pound each) Italian bread, cut into 1-inch cubes
- 6 cups cubed fully cooked ham
- 1-1/2 pounds Monterey Jack or Muenster cheese, cubed
- 1 medium onion, chopped
- 1/4 cup butter
- 16 large eggs
- 7 cups whole milk
- 1/2 cup prepared mustard
- Toss bread, ham and cheese; divide between 2 greased 13x9-in. baking dishes. In a skillet, saute onion in butter until tender; transfer to a bowl. Add eggs, milk and mustard; mix well. Pour over bread mixture. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Serve immediately.
Nutrition Facts1 piece: 369 calories, 19g fat (9g saturated fat), 187mg cholesterol, 949mg sodium, 24g carbohydrate (5g sugars, 1g fiber), 25g protein.
May 23, 2019
Good and hearty breakfast. I love ones that can be made ahead and use simple ingredients! Will try with some cooked sausage since I can't eat ham often!
Feb 13, 2019
I just put this in the refrigerator. I have never looked forward to breakfast so far in advance! Follow up. I will make this again, but use less milk. Maybe half the milk and double the eggs? Mine took forever to cook all the way through. This was my fault because I used a deep casserole dish. Next time I will use a larger pan so that it cooks faster. I loved the smell of mustard while it was baking. Not sure if everyone did though.
Jun 7, 2016
I cut this recipe in 1/4 for just my husband and I. I used a three-cheese Italian bread and smoked sausage, and those were awesome. Unfortunately, I forgot to let it sit overnight so I only had it sitting for about an hour before putting it in the oven. I think that was my downfall. The entire thing puffed up REALLY huge and dripped some sort of grease/juice all inside my oven. Usually my oven runs a bit hot so things get done quicker, but I found I actually needed to put this in longer (65 minutes I believe). The top started getting burned but the inside was so runny. We were running late at the time, so I dished out the top, mostly-done portion and we ate that, while I continued to bake the rest. It did taste good, but again, too runny for me. Also next time I think I'll put it into a bigger dish (not an 8x8), and I may cut the oven back to about 325. We definitely liked this and I do want to try it again. I will post an update when I do.
Jan 18, 2015
One of my favorite combos, ham and cheese and bread!! love this one
Nov 2, 2014
This recipe was been a favorite since I first made it in 2010. Was paging through old copies of TOH & found it. How I missed it when it was first published, I don't know. The only change I make after following the recipe the first time is to reduce the amount of bread by 1 cup. Delicious!
Nov 2, 2014
I found this recipe in Taste of Home book from years ago and we love it. When I've had leftover rolls or crusts from bread I've use that and it turns out just as good. For my daughter's shower we had a brunch and I made this recipe and one without using the ham but added vegetables and both were a hit. It is my go to recipe for a breakfast casserole.
Feb 3, 2014
If you do not have time for it to sit overnight, it also works to assemble and let it sit about 30 minutes before putting it in the oven. At least it works when making 1/4 of the recipe and using regular bread : )
Mar 24, 2013
Made this morning for church potluck. It received great reviews. Thanks for a yummy recipe.
Dec 22, 2012
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Mar 21, 2011
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