A comforting Czech bread dumpling bake layered with smoked ham, egg custard and melted cheese.
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.
Serves 6
Butter a baking dish and layer in the bread cubes, ham and half the cheese, tossing gently to distribute evenly.
Whisk eggs, milk, marjoram, nutmeg, salt and pepper together until well combined.
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.
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.
A knife inserted in the center should come out mostly clean, with the custard fully set rather than liquid.
Let rest 5-10 minutes before slicing. Garnish with chopped chives and serve warm.
Use genuinely stale bread, a day or two old — fresh bread absorbs too much custard and turns gluey rather than holding its shape.
Let the assembled casserole rest the full 15 minutes before baking so the custard soaks evenly all the way through.
If the top is browning too quickly before the center sets, tent loosely with foil for the last 10-15 minutes of baking.
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.
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.
Bread dumplings are a defining feature of Czech cuisine, traditionally boiled and served with roasted meats and gravy; this baked casserole format adapts the same bread-and-broth logic into a simpler, one-dish bake common in home kitchens looking for a shortcut.
You can, but toast the cubes lightly in a low oven for about 10 minutes first to dry them out slightly — otherwise the casserole turns overly soft and dense.
Regular cooked ham or diced bacon both work as substitutes, though you'll lose some of the smoky depth smoked ham provides.
It likely needs more time — ovens vary, so bake in 5-minute increments after the initial 40 minutes and check with a knife until the custard sets fully.
Per serving (300g / 10.6 oz) · 6 servings total
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