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Ham, sweetcorn and cheese bread pudding


Serves: 4
timePrep time: 20 mins
timeTotal time:
Ham, sweetcorn and cheese bread pudding
Recipe photograph by Dan Jones

Ham, sweetcorn and cheese bread pudding

You can easily tweak this recipe by adding your own touches: try fried halloumi cubes or bacon lardons instead of ham

Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
490Kcal
Fat
28gr
Saturates
12gr
Carbs
29gr
Sugars
8gr
Fibre
2gr
Protein
29gr
Salt
2gr

Thane Prince

Thane Prince

Cook and food writer Thane Prince has most recently been seen as a judge on BBC2's The Big Allotment Challenge, and she is the author of a number of cookbooks, the newest being Ham, Pickles And Jam (Pavilion, £25).
See more of Thane Prince’s recipes
Thane Prince

Thane Prince

Cook and food writer Thane Prince has most recently been seen as a judge on BBC2's The Big Allotment Challenge, and she is the author of a number of cookbooks, the newest being Ham, Pickles And Jam (Pavilion, £25).
See more of Thane Prince’s recipes

Ingredients

  • 2-3 tbsp olive oil, plus extra to grease
  • 175g stale white bread (sourdough is best)
  • 1 x 198g tin sweetcorn, drained
  • about 100g ham, shredded
  • 4 medium eggs
  • 400ml milk
  • 1 heaped tsp grain mustard
  • a good pinch of chilli flakes
  • 2 tbsp chopped flat-leaf parsley
  • 125g mature cheddar, grated coarsely

Step by step

Get ahead
Make sure to assemble the recipe an hour before baking.
  1. Use a little oil to grease an ovenproof dish, about 20 x 30cm. Then tear the bread into pieces, the rougher the better, and scatter them over the base of the dish.
  2. Heat 1 tablespoon of oil in a frying pan and fry the sweetcorn over a high heat until golden brown. Scrape onto the bread, distributing evenly. Do the same with the ham.
  3. Beat the eggs with the milk, adding the mustard, chilli flakes, parsley, cheese and seasoning. Pour this mixture into the dish, making sure the cheese is evenly spread. Allow the mixture to sit for about 1 hour to absorb the eggy custard.
  4. Heat the oven to 190°C, fan 170°C, gas 5, then drizzle a little olive oil over the top and bake for 30-40 minutes until golden brown and crisp.
  5. Leave for 5 minutes then serve hot, with a green salad.
    Tip
    Tweak this recipe by adding your own touches: try fried halloumi cubes or bacon lardons instead of ham, or mix in sundried tomatoes, fried mushrooms, spring onions or peas.

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