Czech Bread Dumpling and Ham Casserole

About This Recipe

This casserole borrows from the Czech love of bread dumplings (houskové knedlíky), which are usually boiled and served alongside roasts, but here get baked into a savory bread pudding with smoked ham and cheese. Stale bread cubes are essential — fresh bread turns to mush once soaked in the egg custard, while day-old bread holds its structure and soaks up flavor evenly. Smoked ham, a very common ingredient in Czech cooking (found in soups, dumplings and open sandwiches alike), adds a salty, smoky backbone that plays well against the rich egg custard. A blend of nutmeg and marjoram, both frequently used in Czech savory cooking, seasons the custard with a warmth that plain salt and pepper wouldn't achieve. Baked until the top turns golden and slightly crisp while the inside stays custardy, this casserole makes a filling brunch or light dinner, and reheats well the next day — genuinely more convenient than boiling individual dumplings, while keeping the same comforting bread-and-broth character.

Ingredients

Serves 6

• 500 gstale white bread or rolls(cut into 2cm cubes)
• 200 gsmoked ham(diced)
• 150 ggruyere or Edam cheese(grated)
• 5eggs
• 2 cupswhole milk
• 0.5 tspdried marjoram
• 0.25 tspground nutmeg
• 1 tspfine sea salt
• 0.5 tspblack pepper
• 0.33 cupchives(chopped, for garnish)

Instructions

1. 1

   Layer the base

   Butter a baking dish and layer in the bread cubes, ham and half the cheese, tossing gently to distribute evenly.

2. 2

   Make the custard

   Whisk eggs, milk, marjoram, nutmeg, salt and pepper together until well combined.

3. 3

   Soak the bread

   Pour the custard evenly over the bread mixture, pressing down gently so the cubes are submerged. Let sit 15 minutes to absorb the liquid.

   Letting the bread rest and soak fully is what gives the casserole its custardy interior instead of dry, hard spots.

4. 4

   Top and bake

   Scatter the remaining cheese over the top. Bake at 180°C (350°F) for 40-45 minutes until puffed, golden and set in the center.

5. 5

   Check doneness

   A knife inserted in the center should come out mostly clean, with the custard fully set rather than liquid.

6. 6

   Rest and serve

   Let rest 5-10 minutes before slicing. Garnish with chopped chives and serve warm.

Variations

• •

  Add sautéed mushrooms in with the bread cubes for extra savoriness.

• •

  Swap smoked ham for diced smoked sausage for a heartier, more rustic version.

• •

  Make individual portions in ramekins for a brunch presentation, reducing the bake time to about 25 minutes.

Storage

Refrigerate covered up to 3 days. Reheat individual portions in a 160°C (325°F) oven for about 15 minutes, or microwave gently, though the top won't stay crisp.

Frequently Asked Questions