Author Notes
My spouse is from Vermont and a classic family favorite is Hample Pie - an apple pie with a thin slice of ham and cheddar just under the top crust. He misses the flavors so we turned our House Bread Pudding into a taste of home for him. I like a mix of apples - a little tart, a little sweet (no Red Delicious here), try your favorites and a good dense but airy boule of bread (day old or leftover bread ends work great). —rachaelmr
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Ingredients
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3 cups
Half & Half (or milk and cream mix)
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2
Large Eggs
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3
Egg Yolks
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6 ounces
Shredded Cheddar Cheese
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2 tablespoons
Butter, melted
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2.5 teaspoons
Salt
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1 teaspoon
Black Pepper
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1.5 teaspoons
Nutmeg
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2 tablespoons
Sage, fresh & chopped
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2
Scallions, whole chopped
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3-4
Apples, peeled, cored, chopped into .5" pieces
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1.25 pounds
Ham, chopped into .5" pieces
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1
Sourdough Boule = 6 cups, chopped into 1" pieces
Directions
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Preheat oven to 350 degrees. Butter a 9x13 glass baking dish.
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In a Large bowl whisk 2.5 cups of half & half (or milk and cream mix) with eggs and egg yolks. Stir in shredded cheese, butter, spices, sage and scallions.
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Add apples, ham and bread to bowl and stir to combine making sure bread is saturated in cream mixture (there should be no liquid in bottom of bowl but everything should be wet).
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Scoop mix into baking dish and drizzle with remaining .5 cup of half & half.
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Bake 45 minutes or until top and bottom of bread pudding is golden.
Enjoy!
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