Recipe Background
Lunchbox Bread Pudding: transforms leftovers into a hearty dish.
Back in the day, when lunchboxes still carried evolution and revolution, I faced my very first job interview. The night before, I realized my pantry was a battlefield of remnants, but deep within, I knew a star could emerge from chaos. Sourdough pieces left from a weekend sandwich fest, a couple of Gala apples rolling around since last week's farmer's market visit, and a few slices of ham hiding in the fridge were my allies. Somehow, inspiration struck in the wee hours as the thought of converting these misfits into a savory bread pudding began to take shape.
With every cracked egg, I reflected on my journey. Those eggs were my reliable standby, the constant companions in many a culinary rescue mission. The act of grating cheddar was like unwrapping a gift—each curl promising a gooey bond to hold it all together. I threw in a whisper of freshly grated nutmeg, a magic touch I had learned from my grandmother, who could make anything taste cozy. Dijon mustard dashed its boldness, which I certainly hoped to channel during my interview.
As the pudding baked, the kitchen filled with warmth and anticipation. I learned patience as I resisted the urge to peek too soon—letting it rest once done, for those clean, dreamy slices. When I nailed that job, the bread pudding became my celebratory signature, a triumph disguised in simplicity and flavor. It's amazing what a dash of ingenuity and a dash of courage can create from a gathering of odds and ends.
Ingredients
- 4 large eggs
- 1 1/2 cups whole milk
- 1 tablespoon Dijon mustard
- 1/8 teaspoon nutmeg freshly grated
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 12 ounces sourdough bread cut into 2-inch pieces
- 1 small red onion cut into 1/4-inch-thick wedges
- 1 Gala apple cored and thinly sliced
- 4 ounces ham sliced and torn into 2-inch pieces
- 1 cup cheddar cheese grated
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish.
- In a large bowl, add the eggs, the milk, the Dijon mustard, the nutmeg, the salt, and the black pepper and whisk to combine.
- Add the sourdough bread pieces to the egg mixture and toss to combine.
- Let the sourdough-egg mixture sit, tossing occasionally, about 5 minutes.
- Add the onion, the apple, the ham, and the cheddar cheese to the sourdough mixture and fold to combine.
- Pour the bread pudding into the prepared baking dish and bake until set and a knife inserted into the center comes out clean, about 45-50 minutes. Cover the dish with aluminum foil if the bread pudding starts to brown too quickly.
- Serve.
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