Camembert and Ham Bread Pudding
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 484
- Total Fat
- 28
- Saturated Fat
- 15
- Carbohydrates
- 34
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 21
- Cholesterol
- 175
- Sodium
- 876
- Total: 50 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 25 min
Ingredients
3 tablespoons unsalted butter, plus more for the ramekins
8 ounces camembert cheese with rind
3 cups half-and-half
4 large eggs
Kosher salt and freshly ground black pepper
1 baguette, bottom crust discarded, cut into 1/2-inch dice (about 8 cups)
One 8-ounce piece Virginia ham, cut into 1/2-inch cubes (about 2 cups)
2 shallots, thinly sliced (about 1 cup)
1 large fennel, halved, cored and thinly sliced (about 2 cups), fronds reserved
2 large fresh thyme sprigs
1 Granny Smith apple, peeled, cored and cut into 1/2-inch cubes (about 2 cups)
1 cup dry white wine
Green salad, for serving, optional
Directions
- Preheat the oven to 375 degrees F with 1 rack set on the middle shelf and 1 rack set on the bottom shelf. Fill a large baking dish halfway with warm water and place on the bottom rack.
- Butter eight 8-ounce ramekins and place on a baking sheet. Slice the cheese into 1/2-inch cubes and lay on a plate to keep them from sticking together.
- Whisk the heavy cream and eggs together in a large bowl. Add 1 teaspoon salt and a pinch of pepper. Add the baguette cubes and ham. Stir to combine.
- Melt the butter in a large saute pan over medium-high heat. Add the shallots, fennel and thyme, season with salt and pepper and cook until slightly softened and browned around the edges, 4 to 6 minutes. Add the apples, season with salt and pepper and cook until slightly softened and browned around the edges, 3 to 5 minutes. Stir in the wine and cook until the wine has completely absorbed, 3 to 4 minutes. Discard the thyme sprigs. Add the apple mixture along with the cheese cubes to the beaten eggs, and stir to combine.
- Evenly divide the bread pudding among the ramekins. Bake until a paring knife inserted into the center of a bread pudding comes out clean and hot, 18 to 25 minutes, rotating the pan halfway through. Allow the bread puddings to cool for at least 5 minutes before serving. Garnish each ramekin with a fennel frond and serve alongside a lightly dressed green salad.