Breakfast Croque Monsieur Savory Bread Pudding 5 from 1 vote Create a Profile! × Please sign up to save your favorite recipes Sign Up Already have an account? Sign In Jump To Recipe Save Recipe Ham, cheese, bread, and cream — what else could you want for breakfast? My Croque Monsieur Savory Bread Pudding recipe is your morning go-to. By Gemma Stafford | January 15, 2022 | 23 Last updated on February 8, 2022 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! IN THIS RECIPE: You’re about to get a Savory Bread Pudding recipe unlike any other — simple and perfect for breakfasts or brunches, with ham, cheese, and cream. I’m sure you can tell, I’m a huge fan of sweet pastries, muffins, and any baked good you can get your hands on for breakfast. (There are no hard and fast rules here — I fully believe you can have brownies for breakfast.) But sometimes, savory breakfast is what I need to hit the spot. My croque monsieur bread pudding, also known as strata, is perfect for a savory breakfast — especially if you’re hosting a brunch! It’s cheesy, eggy, and packed full of flavors. And bread. Lots of bread. This is also a great make-ahead recipe for when you know you won’t want to be bothered in the morning. You can make this 30 minutes before you plan to bake or the night before! You want that bread to soak up all the good flavor so take your time! Don’t forget that if you have any questions at all that we respond to every comment on the site! What Is a Croque Monsieur Strata Croque monsieurs are basically just a fancy and French grilled cheese with ham. This strata, or bread pudding, or breakfast casserole, whatever you want to call it, takes its inspiration from that. As always, there are eggs and bread, but I love to add some cooked ham and cheese to my savory bread pudding. As always, feel free to get creative. Add some bacon or your favorite veggies! What You Need to Make Croque Monsieur Savory Bread Pudding Measuring cups and spoons 9×13 inch casserole dish Mixing bowls How to Make Croque Monsieur Bread Pudding There’s no easier breakfast — let yourself have a lazy morning and make this savory bread pudding. Here’s how you do it — but don’t forget to get the printable recipe will all the measurements further down on this page. First, butter your casserole dish and set it aside so it’s ready to go. Whisk the eggs, milk, cream, mustard, garlic, thyme, salt, and pepper in a large bowl. This is your custard mix. Cut or tear the bread into 1–inch (2½cm) and toss onto the custard. Let the bread sit in the custard for at least 30 minutes, or until the bread has absorbed all or most of the liquid. (Make this dish ahead, it will hold in the fridge for hours.) Combine your grated cheese and ham in a bowl as the bread soaks. When your bread has soaked up the custard and you’re ready to bake, preheat your oven to 375°F (190°C). Place half of the bread in your prepped casserole dish. Layer it with half of your cheese and ham mixture. Top with the rest of your bread and any leftover liquid. Then, sprinkle on the remaining cheese mixture. Bake for 50-60 minutes until the pudding is puffed and golden and slightly pulled away from the sides of your dish. Gemma’s Pro Chef Tips For Making Savory Bread Pudding Don’t forget to butter your dish before you add the pudding. It makes it so much easier to clean later. Stale, day-old bread is best for this recipe as it will more easily absorb the custard. If your bread is very fresh, lay the cut pieces on a baking sheet and dry it out in a 300°F (150°C) oven for about 20 minutes before tossing it with the custard. This bread pudding can be fully assembled and held in the refrigerator overnight before baking. If you want to make this vegetarian, leave out the ham. You can add leafy greens like spinach or kale to this recipe – finely slice and saute briefly to soften before adding to the custard. How Do I Store Bread Pudding? You can store any leftover Croque monsieur bread pudding in your refrigerator for up to 2 days. Reheat the leftovers in the microwave or in a 225°F (110°C) oven until warmed through. Make More Pudding! Banana Bread Pudding Brownie Bread Pudding Pumpkin Bread Pudding Irish Bread and Butter Pudding White Chocolate Bread Pudding And don’t forget to buy my Bigger Bolder Baking Cookbook! Learn new skills and level up your baking in the Bold Baking Academy — now open for subscription, featuring the Bold Baking Concierge for direct access to Gemma & her team for all your baking help. Try These Recipes! 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Author: Gemma Stafford Servings: 12 servings Ingredients 6 large eggs (at room temperature)1 cup (8floz/240ml) whole milk (at room temperature)½ cup (4floz/120ml) heavy cream, at room temperature2 tablespoons Dijon mustard4 cloves of garlic (crushed)1 tablespoon fresh thyme (minced)1 teaspoon salt¼ teaspoon black pepper (freshly ground)1 loaf of day-old French bread (about 20oz/567g)2 cups (6oz/170g) Gruyere cheese (grated)1½ cups (7oz/200g) cooked ham (diced) Instructions Butter a 9x13 inch casserole dish. Set aside.In a large bowl, whisk together the eggs, milk, cream, mustard, garlic, thyme, salt, and black pepper.Cut or tear the bread into 1-inch (2½cm) pieces and toss onto the custard.Let this mixture sit for at least 30 minutes, or until the bread has absorbed all or most of the liquid. (You can make this dish up in advance and hold it in the fridge for hours until ready to bake)While the bread is soaking, combine the grated cheese and ham in a small bowl.Once the bread is ready, preheat your oven to 375°F (190°C).Place half of the bread in the prepared casserole dish. Layer with half of the cheese mixture.Top with the remaining bread and any collected liquid and then sprinkle with the remaining cheese mixture.Bake for 50-60 minutes, until the pudding, is puffed and golden and is pulled away from the sides slightly. Serve warm or at room temperature.Store leftovers well covered in the refrigerator for up to 2 days. Reheat in the microwave or in a 225°F (110°C) oven until warmed through.