John Torode’s Ham and Cheese Bread Puddings
  • Prep Time: 20 mins
  • Servings: 16
  • 3 eggs
  • 4 egg yolks
  • 300 g of grated mozzarella
  • salt and ground black pepper
  • 200 g smoked ham shredded
  • 450 ml milk
  • 450 ml double cream
  • 50 g salted butter
  • 1 loaf white sliced bread
  • parmesan cheese for sprinkling
  • 1 Preheat the oven at 160 °C/325 F/gas mark 3.
  • 2 Mix the eggs, egg yolks, salt and pepper together, then pour in the milk and cream, mixing together well, but do not whisk.
  • 3 Remove the crusts from the bread, cutting each slice into strips, as if you are making soldiers.
  • 4 In a large bowl, mix together the cheese and ham.

    Grease the moulds well with salted butter.

    Start to layer the moulds with first a couple of strips of bread, then the ham and cheese mix. Repeat until each mould is 3/4 full.

    Cover each with the egg custard mixture (as made in step two) and leave to soak for 10 minutes, so the bread absorbs the mixture.

    Sprinkle with parmesan cheese.

    Bake for 40 minutes, then take from the oven and allow them to set at room temperature for about 30 minutes. TIP: I like to serve these with horseradish cream! Enjoy your Ham and Cheese Bread Puddings together with a TASSIMO Costa Latte.

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