This is delicious and perfect just the way it is.
Ham and Swiss Bread Pudding
Seana131 Posted: 02/22/09
jennday1 Posted: 04/13/09
This was delicious! Even my 5 year old ate it well. I substituted 2 day old french bread from Target. Tore it into bite size pieces and toasted as directed. It barely all fit in my 8" pan. The texture was a perfect mixture of crunchy and soft. The mustard gives it a delectable tang. We are adding this to our repertoire and it finally gives me a use for old bread!
millyzella Posted: 03/06/09
Yuck. Smelled great but in mouth appeal was very low. My family turned thumbs down, way down
ColleyvilleMom Posted: 09/03/09
This would be good for a brunch. The rolls give it is a lighter taste than other baked/egg recipes I've tried. I used 3 eggs instead of the egg substitue. It's a good way to use leftover baked ham. I went a little lighter on the mustard as my family is not a fan of it. This recipe took a while to bake and assemble--so I would not recommend it for a weeknight meal for a working mom.
LutzCat Posted: 04/12/10
Prepared this exactly as recipe specified, and we thought it was delicious. I made it early in the day, put it in the refrigerator, and by evening, the bread had nicely soaked up all of the liquid. Don't skip the Hawaiian rolls, as I think that sweet flavor is important to the success of this dish. Served with freshly cooked apples, and tomatoes provencale (a very old CL recipe), and I would serve this to company.
clayfordmom Posted: 10/01/10
I made this according to directions, and all I can say is YUCK!! Nobody in my family would eat it, and I ended up throwing it away! Sounds good, but soooo not good! Honestly one of the worst things I have ever eaten!
lamise Posted: 12/04/11
This is a quick recipe to throw together and the flavors are great. Because I love the combination of ham and cheese so much, I added a little extra of each to the recipe. I've made this using both already shredded cheese and a swiss cheese block, and I have to say that I prefer the flavor of the block cheese after it's been shredded. Good luck only having one serving of this!
ChristineDC Posted: 09/24/12
This is my go-to recipe for make-ahead breakfasts, particularly when I have overnight guests. It is very flexible, and I use whatever bread, cheese, and meat I have on hand. I've even made it with smoked salmon and havarti for a special occasion. It's always a hit.
SoleilVA Posted: 11/10/13
I've been making this recipe for years, for dinner, brunch, lunch, for myself, for company. Always a big hit, even with the picky eaters in my family. The first time I made it, I accidentally picked up the Southwestern-flavored Egg Beaters...but I went ahead and used them, and I have done so ever since! They add a bit of kick and more roundness to the flavor, but it does not come across as Southwestern or chili-like. It's quite good! Not difficult to make, cube the bread first and then you can continue prep while the bread toasts.
victory2020 Posted: 08/09/13
I made this & within a week I was craving it again. Next time I will skip the cheese on top - I don't think it needs the extra calories. I also used small chunks of cheee in the middle instead of shredded. It made it more gooey.
MaryAnnaG Posted: 07/15/14
I've been making this since it first appeared in the magazine. It's a family favorite that I serve time and time again. I've never had anyone turn up a nose at this one! I cook mine in a 9x13 (ish - handmade dish, not exact size!) casserole dish in a single layer. I sprinkle all the cheese over and bake 40-45 minutes until set. Yummy!!!