This is the perfect way to up that leftover Easter Ham! Instant Pot Ham & Cheese Bread Pudding makes for one deliciously hearty breakfast!
Let me just start by saying both my husband and son think bread pudding (beside the Croissant Bread Pudding I make on occasion) is the absolute worst thing in the world. I guess it’s a mixture of the texture and taste or something, but truthfully I don’t care. That just means more for me. There is no shame in my game!
I happen to be the worst judge on portion sizes for my family. So, as you can imagine, I have a years worth of ham to use from Easter and a family that won’t even look at a leftover if they were starving to death in the jungle. At this point in my life, I have to get creative because there is only so many ham sandwiches I can eat.
I am not big on omelets (or pan cooked eggs at all actually), but something about ham and eggs is just so enticing to me. They just seem to mesh together so well to form the perfect breakfast. Plus, I always have stale bread hanging around (hello, hot mess here).
While staring at the loaf of drier than death bread on the counter this morning, it hit me! I can make Bread pudding! But, not just any sweet old bread pudding. A savory bread pudding that with use up some of my ham stock pile so it won’t be hanging around until Christmas in the freezer.
If you have been following a long with me for a little bit now, you have probably realized I am fairly (and by fairly I mean completely and utterly) addicted to my Instant Pot. I can’t help but love the fact that it does all the heavy lifting for me and all I have to do is throw everything in. At this point, you also know that there was no option other then cooking my ham and cheese bread pudding in the Instant Pot (and boy am I glad I did)!
The final product resulted in a dense, delicious, and hearty ham & cheese bread pudding (that I get to eat all by myself!). Move out of the way lame ham sandwiches! Instant Pot Ham & Cheese Bread Pudding is not even in your playing field!
If you are looking for a special way to use up leftover ham or even just a special breakfast/brunch entree, give this a try! You won’t be sorry you did!
A few tips:
- Bread pudding can be softer or firm. I like mine in the middle but if you prefer a firmer one you can add 5 minutes to the time and just follow the rest of the instructions.
- If your bread pudding puffs up on only one side when you have it in the oven, just use a spatula and press it down lightly. This happened to me when but its not because the bread pudding was cooking funny in the oven. It was because the air got caught under the bread pudding and glass bottom of my silicon spring form pan.
- You can cut this up and freeze it for future breakfasts! It warms up nicely in the oven.
Instant Pot Ham & Cheese Bread Pudding
Grease the inside of your 6.5 inch springform pan with cooking spray.
Spread one side of the bread with butter and cut into 1-inch cubes. Place bread on the bottom of you pan followed by ham and cheese.
Beat eggs, milk, mustard, salt, and pepper in a medium bowl and pour over bread mixture.
Add one cup of water to your Instant Pot and set in the trivet. Cover your bread pudding with foil. Place your bread pudding on the trivet and set your Instant Pot to manual high pressure for 20 minutes (or 25 for a firmer bread pudding).
When timer is up, allow for a 20 minute natural pressure release. Preheat oven to 350.
Bake in preheated oven for 5-10 minutes to brown the top (if desired).
Instant Pot Ham & Cheese Bread Pudding
- 6 qt Instant Pot
- 8 oz. small loaf of sourdough bread or about 3-4 thick slices
- 3 tbsp butter
- 8 oz. ham cut into ½ inch thick peices
- 1 cup shredded cheddar cheese
- 4 eggs
- 1 cup milk
- 1 teaspoon ground mustard
- ½ teaspoon salt
- ⅛ teaspoon pepper
- Grease the inside of your 6.5 inch springform pan with cooking spray.
- Spread one side of the bread with butter and cut into 1-inch cubes. Place bread on the bottom of you pan followed by ham and cheese.
- Beat eggs, milk, mustard, salt, and pepper in a medium bowl and pour over bread mixture.
- Add one cup of water to your Instant Pot and set in the trivet.
- Cover your bread pudding with foil.
- Place your bread pudding on the trivet and set your Instant Pot to manual high pressure for 20 minutes (or 25 for a firmer bread pudding).
- When timer is up, allow for a 20 minute natural pressure release. Preheat oven to 350.
- Bake in preheated oven for 5-10 minutes to brown the top (if desired).
If you are looking for a more Asian inspired dish, check out these Instant Pot Thai Chicken Rice Bowls from Wondermom Wannabe! They are amazing!