Ham & Mozzarella Bread Pudding

ham and mozz

Good morning, and Happy Easter Sunday! I hope you all have lovely days planned with family and friends? Today I have an adaptation of a Sainsburys recipe for an amazing brunch: Ham and Mozzarella bread pudding. The children are waking REALLY early since it’s gotten lighter in the morning (hello, 5.15am), so despite a good breakfast and a snack, they are often ravenous by late morning- cue the need for great brunch ideas!

This brunch is super-tasty, and feels just that bit fancy, despite it really taking no effort at all.

The original recipe uses spinach (which is what I would usually choose to use), but I swapped it for blanched peas instead, as Freddie and Sasha won’t go near the stuff. I served this with some salad, and a bit of tomato ketchup on the side (natch).

You will need:

  • 260g bag young spinach.
  • 300ml semi-skimmed milk.
  • 4 large eggs.
  • 15g fresh chives (or flat-leaf parsley), snipped.
  • 1 tsp smoked paprika.
  • 10 slices medium white bread, cut into triangles
  • 100g ham, chopped.
  • 2 tomatoes, thinly sliced.
  • 125g pack mozzarella, drained and torn.


  1. Preheat the oven to 200°C,fan 180°C, gas 6. Pierce the bag of spinach and microwave on high for 1 minute, until wilted. Set aside.
  2. In a large bowl, whisk together the milk, eggs, most of the chives, 1⁄2 tsp of the paprika and some freshly ground black pepper.
  3. Line a 1.5-litre ovenproof dish with a layer of the bread triangles, overlapping slightly. Top with 1⁄2 the ham, spinach and tomatoes, then pour over 1⁄2 the egg mixture. Repeat with the remaining ham, spinach, tomatoes and egg mixture.
  4. Top with the mozzarella and sprinkle over the remaining paprika and chives. Bake for 20-25 minutes until set and golden.
  5. Serve with the salad.

1 Comment

  1. April 5, 2015 / 6:49 pm

    This looks delicious! I bet it tastes even better, great recipe Becky 🙂

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