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Croque Monsieur Savory Bread Pudding in a dish.
Croque Monsieur Savory Bread Pudding Recipe
Prep Time
30 mins
Cook Time
50 mins
Soak for atleast
30 mins

Ham, cheese, bread, and cream — what else could you want for breakfast? My Croque Monsieur Savory Bread Pudding recipe is your morning go-to.

Course: Breakfast/Brunch
Cuisine: French
Servings: 12 servings
Author: Gemma Stafford
  • 6 large eggs (at room temperature)
  • 1 cup (8floz/240ml) whole milk (at room temperature)
  • ½ cup (4floz/120ml) heavy cream, at room temperature
  • 2 tablespoons Dijon mustard
  • 4 cloves of garlic (crushed)
  • 1 tablespoon fresh thyme (minced)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper (freshly ground)
  • 1 loaf of day-old French bread (about 20oz/567g)
  • 2 cups (6oz/170g) Gruyere cheese (grated)
  • cups (7oz/200g) cooked ham (diced)
  1. Butter a 9x13 inch casserole dish. Set aside.

  2. In a large bowl, whisk together the eggs, milk, cream, mustard, garlic, thyme, salt, and black pepper.

  3. Cut or tear the bread into 1-inch (2½cm) pieces and toss onto the custard.

  4. 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)

  5. While the bread is soaking, combine the grated cheese and ham in a small bowl.

  6. Once the bread is ready, preheat your oven to 375°F (190°C).

  7. Place half of the bread in the prepared casserole dish. Layer with half of the cheese mixture.

  8. Top with the remaining bread and any collected liquid and then sprinkle with the remaining cheese mixture.

  9. 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.

  10. 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.