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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
Preheat the Oven: Preheat your oven to 375°F (190°C) for 20 to 30 minutes, ensuring it reaches the correct temperature before baking.
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.
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.
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