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Playing Katie Lee's Ham and Cheese Breakfast Bread Pudding


  • 1 tablespoon olive oil
  • 1 onion, minced
  • 1 red bell pepper, diced
  • 3 cups milk
  • 10 eggs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 loaf brioche, country white bread or leftover rolls, cut into 1-inch cubes (about 12 cups)
  • 2 cups cooked ham, diced
  • 2 cups shredded cheddar cheese (about 6 ounces)


Serves: 6


Heat olive oil in a medium skillet. Add onions and red bell pepper, and saut until onions are translucent, about 7 minutes. Remove from heat and let cool.

In a large mixing bowl, whisk together milk, eggs, salt, pepper and garlic powder. Stir in bread, ham, onion-pepper mix and cheese.

Pour into a greased 9x13 baking dish and cover with foil. Refrigerate at least one hour and up to overnight.

Bake at 350F for 45 minutes. Remove foil and bake 10-15 minutes more until golden brown. Serve immediately