This golden bread bake with ham and melty cheese comes together from simple ingredients and lands on the table in just 35 minutes. Inside, the filling turns rich and custardy, packed with cheese and a creamy egg mixture; outside, it bakes into an irresistible, bronzed crust. Perfect for a hearty breakfast, brunch, or a quick savory bite.
Ingredients
- Sandwich bread or a baguette-style loaf — 300 g (10.6 oz)
- Ham — 200 g (7 oz)
- Firm cheese (mozzarella, gouda, or cheddar) — 200 g (7 oz)
- Eggs — 4
- Milk — 200 ml (1 cup)
- Sour cream — 2 tbsp (optional)
- Mustard — 1 tsp
- Garlic — 1 clove, minced
- Green onions — 20 g (0.7 oz)
- Butter for greasing the dish — 10 g (2 tsp)
- Salt — 1/2 tsp
- Ground black pepper — 1/4 tsp
Step-by-Step Recipe
- Preheat the oven to 180°C (356°F). Grease a baking dish, about 20×20 cm (8×8 in) or a similar size, with butter.
- Cut the bread into cubes or triangles about 1–1.5 cm (1/2 in) thick. Dice the ham, grate the cheese on the coarse side of a grater, and finely chop the green onions.
- In a bowl, whisk the eggs with the milk and sour cream, then add the mustard, garlic, salt, and pepper. Mix until smooth.
- Arrange half the bread in the dish, then scatter over half the ham and cheese. Repeat with the remaining bread, ham, and cheese.
- Pour the egg mixture evenly over everything, then press down lightly with a spoon so the bread soaks up the custard. Finish with the green onions.
- Let stand for 5 minutes to absorb, then transfer to the oven.
- Bake for 22–27 minutes, until puffed and deeply golden. The custard should be set and the cheese fully melted.
- Rest for 5 minutes, slice into portions, and serve warm.
Nutritional Value
| Calories | 380 kcal |
| Protein | 23 g |
| Fat | 20 g |
| Carbohydrates | 27 g |
| Fiber | 1 g |
| Sugars | 4 g |
| Sodium | 980 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Bread: slightly stale sandwich bread or day-old loaf works best — it soaks up the custard without turning soggy.
- Cheese: use a blend of 2 cheeses, such as mozzarella + cheddar, for stretch and a fuller flavor.
- Add-ins: try 1 diced tomato or 1/2 bell pepper for extra juiciness; for more character, add a pinch of paprika or oregano.
- Without ham: swap in turkey, roasted chicken, or sautéed mushrooms for a pork-free version.
- Individual portions: divide the mixture among muffin cups and bake for 15–18 minutes.
What to Serve With It
- A crisp cucumber and herb salad with lemon dressing.
- Tomato salsa or a garlicky sour cream sauce.
- Coffee, cocoa, or unsweetened black tea.
Storage and Reheating
- Store leftovers in a covered container in the refrigerator for up to 2 days.
- Reheat in the oven at 160°C (320°F) for 8–10 minutes, or in the microwave for 1–2 minutes.
- You can freeze portions for up to 1 month; thaw in the refrigerator and reheat in the oven.
Frequently Asked Questions
Can I assemble it the night before? Yes. Layer the ingredients, pour over the egg mixture, cover, and refrigerate overnight. In the morning, bake it for 3–5 minutes longer.
What can I use instead of milk? Use half-and-half diluted with water 1:1, or an unsweetened plant milk with a neutral flavor, such as oat or soy.
Does the bake sink a little after coming out of the oven — is that normal? Yes. Like any egg custard bake, it will settle slightly as it cools, and that won’t affect the flavor.