DukesHill Ingredients
150g Comté
Regular price
Regular price £0.00 Sale price £8.50
300g ham
Regular price
Regular price £46.00 Sale price £36.80
Other Ingredients
400g bread, crusty white or sourdough
150g butter, softened
150g Jarlsberg cheese
thyme 12 small sprigs
100g Parmesan, grated
5 egg yolks
500ml double cream
600ml milk
¼ tsp grated nutmeg
salt to taste


Rated 5 stars by 1 users

This savoury version of a bread and butter pudding is hard to beat. My Ham& Cheese Pudding is sheer decadence and joyful comfort on a plate and makes a lovely family supper. Simply serve with a baby leaf and tomato salad.
Category Dinner
Serving 6-8
Prep Time 20 minutes
Cook Time 45 minutes


  1. Step 1 You will also need a baking dish measuring approximately 20x24cm, lightly buttered.

  1. Step 2 Pre-heat the oven to 200C/180’C fan/gas mark 6. Cut the bread into 1cm thick slices, leaving the crusts on. Toast on a low setting, until lightly crisp.

  1. Step 3 Spread the toast generously with the butter. Cut the Comté into 1cm thick slices. Tear the ham into large bite-sized pieces. Pull the thyme leaves from their stems.

  1. Step 4 Place a single layer of the buttered bread on the bottom of the dish, tucking the slices together snugly. Place some of the cheese slices and ham on top, add a little black pepper, some thyme leaves then another layer of buttered bread and more of the cheese slices and ham. Continue until the ingredients are used up finishing with a bread layer.

  1. Step 5 In a mixing bowl, add 50g grated Parmesan, egg yolks, nutmeg then mix in the double cream and milk with a fork or small whisk. Season with a little salt then pour over the bread letting it trickle down through the layers. Grate the remaining 50g Parmesan over the surface.

  1. Step 6 Cover the top of the dish with foil and bake for 35 minutes. Remove the foil and continue baking for a further 10 minutes until the top is golden. Remove from the oven and leave to settle for 10 minutes before serving.

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