Savory Bread Pudding Recipe

Introduction

This savory bread pudding is a comforting dish that combines hearty bread with a rich cheese custard and fresh herbs. Perfect for brunch, lunch, or a cozy dinner, it offers a delightful blend of creamy, cheesy, and savory flavors.

Ingredients

• 1 pound (454 g) stale, hearty and buttery bread
• 5 large eggs, room temperature
• 1 cup (240 ml) milk
• 1 cup (240 ml) heavy cream
• 2 cups shredded cheddar cheese, divided
• 1 tablespoon fresh thyme or rosemary, finely chopped
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon melted butter (for greasing)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Pour the melted butter into a 9 or 10 inch deep dish pie plate, or an 11 x 7 or 9 x 13 casserole dish. Use a brush or your fingers to evenly coat the bottom and sides with butter.
2. Step 2: Cube the bread into bite-sized pieces and set aside.
3. Step 3: In a large mixing bowl, whisk the eggs until well combined. Add the milk, heavy cream, fresh herbs, salt, and pepper, then whisk again until smooth.
4. Step 4: Stir in 1 ½ cups of the shredded cheddar cheese until fully incorporated.
5. Step 5: Fold the bread cubes into the custard mixture, ensuring all pieces are well coated. Let the mixture rest for a few minutes to allow the bread to soak up the custard while the oven finishes preheating.
6. Step 6: Pour the soaked bread mixture evenly into the prepared baking dish. Sprinkle the remaining ½ cup of shredded cheese on top.
7. Step 7: Bake for 40 to 50 minutes, until the bread pudding is puffed and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, cover loosely with foil after about 30 to 35 minutes.
8. Step 8: Remove from the oven and let it cool on a rack for 10 to 15 minutes. Garnish with extra fresh herbs if desired, then serve warm.

Tips & Variations

• Use breads like brioche, challah, croissant, or French bread for the best texture and buttery flavor.
• Try mixing in cooked vegetables such as spinach, mushrooms, or caramelized onions for added depth.
• Swap cheddar for Gruyère, fontina, or a blend of cheeses to customize the flavor.
• Allow the bread to soak in the custard mixture for at least 10 minutes before baking to ensure a creamy texture.

Storage

Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or bake the whole dish covered with foil at 350°F (175°C) until heated through, about 15-20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bread instead of stale bread?

Stale bread works better because it absorbs the custard without becoming too mushy. If using fresh bread, dry it out in a low oven for 10-15 minutes before cubing.

Can I make this recipe ahead of time?

Yes! You can assemble the bread pudding and refrigerate it overnight. Bring it to room temperature before baking, and you may need to add a few extra minutes to the baking time.

Savory Bread Pudding Recipe

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★★★★★

4.9 from 67 reviews

• Author: Isabella
• Total Time: 1 hour 5 minutes
• Yield: 6 to 8 servings 1x
• Diet: Vegetarian

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Description

This Savory Bread Pudding is a comforting and delicious casserole featuring hearty, buttery bread soaked in a rich custard of eggs, milk, and cream, combined with sharp cheddar cheese and fresh herbs. Baked until puffed and golden, this dish makes a perfect savory breakfast, brunch, or dinner option that’s warm, cheesy, and satisfying.

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Ingredients

Scale 1x2x3x

Bread

• 1 pound (454 g) stale, hearty and buttery bread (brioche, croissant, challah, or French bread)

Custard & Cheese Mixture

• 5 large eggs, room temperature
• 1 cup (240 ml) milk
• 1 cup (240 ml) heavy cream
• 2 cups shredded cheddar cheese, divided
• 1 tablespoon fresh thyme or rosemary, finely chopped
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon melted butter (for greasing the pan)

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Instructions

1. Prep the Baking Dish: Pour a tablespoon (15 ml) of melted butter into the bottom of a 9 or 10 inch deep dish pie plate, or an 11 x 7 or 9 x 13 casserole dish. Use it to evenly coat the bottom and sides to prevent sticking.
2. Cube the Bread: Cut the bread into cubes and set them aside to dry out slightly if not already stale, ensuring they will absorb the custard properly.
3. Make the Custard: In a large mixing bowl, whisk the eggs until well combined. Add the milk, heavy cream, chopped herbs, salt, and pepper; whisk again until fully blended. Stir in 1 ½ cups of shredded cheddar cheese.
4. Combine Bread and Custard: Gently fold the bread cubes into the custard mixture, ensuring all pieces are fully coated. Allow the mixture to rest while the oven preheats so the bread absorbs the custard.
5. Preheat the Oven: Preheat your oven to 375°F (190°C) for 20 to 30 minutes, ensuring it reaches the correct temperature before baking.
6. Assemble the Dish: Evenly pour the soaked bread pudding mixture into the prepared baking dish. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top for a cheesy crust.
7. Bake: Bake the casserole for 40 to 50 minutes or until it is fully puffed in the center and a toothpick inserted comes out clean or with just a few crumbs. If the top begins to brown too quickly during baking, tent the dish loosely with foil around 30 to 35 minutes to prevent burning.
8. Cool and Serve: Remove the bread pudding from the oven and cool it on a rack for 10 to 15 minutes. Garnish with additional fresh herbs if desired, then serve warm for the best flavor and texture.

Notes

• Using stale bread is important as it absorbs the custard better without becoming overly soggy.
• You can substitute cheddar cheese with other sharp or melty cheeses like Gruyère or mozzarella.
• If you prefer a vegetarian version, ensure your cheese is made with microbial or vegetable rennet.
• Herbs such as thyme or rosemary add aromatic flavor, but feel free to experiment with sage or parsley.
• Resting the soaked bread pudding mixture before baking allows better custard absorption and a creamier texture.
• If the top browns too fast, covering with foil prevents burning while the inside continues cooking.
• Best served warm but can be reheated gently in the oven.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: savory bread pudding, baked bread pudding, cheesy bread casserole, brunch recipe, savory breakfast casserole