Snap Pea, Smoked Ham, and Spring Onion Bread Pudding | CUESA

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Returns March 11, 2021 | SF

Snap Pea, Smoked Ham, and Spring Onion Bread Pudding


Lauren Kiino, Il Cane Rosso

This recipe was demonstrated for CUESA’s Market to Table program on April 27, 2013.
Serves 8

4 cups heavy cream
4 cups whole milk
16 large eggs
1 tablespoon mustard
Salt and pepper to taste
6 spring onions, cleaned and julienned
4 tablespoons butter
2 cups snap peas, trimmed and cut into 1-inch pieces
1 cup diced smoked ham, sauteed
1 cup grated parmesan cheese
1 tablespoon minced fresh thyme leaves
½ cup fromage blanc
8 cups pain de mie bread, cut into 1-inch pieces


1.   To make the custard, mix the cream, milk, eggs, mustard, salt, and pepper with a hand-held blender.
2.    Sauté the onions in the butter. Mix the onions with the remaining ingredients in a baking dish; pour the custard over it. Submerge all ingredients into the custard. Cover and let it soak overnight in the refrigerator.

3.    Preheat the oven to 350˚F. Place the pudding dish in a water bath and cook, uncovered, until the custard is set. Let cool slightly, slice, and serve.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »