Camellia Inn's Apple & Ham Breakfast Bread Pudding

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Camellia Inn's Apple & Ham Breakfast Bread Pudding

Serving Size

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There's nothing like visiting Sonoma in the fall. The vines are in a beautiful seasonal transformation with dramatic hues of red and gold. The flavors of fall are on! Apples grown on many of the farms, and this recipe hails from a charming bed and breakfast in my very favorite Sonoma town of Healdsburg.


  • 1 loaf day-old French bread crusts removed and cut into 1-2 inch cubes
  • 2 cups  milk
  • 7 eggs
  • 1 teaspoon  salt
  • 1/2 cup  sugar
  • 1  large apple – chopped
  • 1 cup  ham – diced
For the sauce:
  • 1/2 cup  butter - melted
  • 1/2 cup  sugar
  • 2 tablespoons  maple syrup

Recipe Info

  1. Spread bread cubes on bottom of 9”x12” greased casserole dish.

  2. Sprinkle ham and apples over the top of the bread cubes. Mix together milk, eggs, sugar, and salt. Pour over bread.  Can be covered and refrigerated overnight.  Bake at 350 degrees for 45 to 60 minutes until golden brown.  It will be more custard-like if the dish is placed in a pan of water while baking.

  3. In a small bowl whisk together melted butter and sugar until sugar is dissolved, add maple syrup. Cut into desired servings.  Pour sauce over warm bread pudding, so that it melts into the nooks & crannies.

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