Savory Bread Pudding
Savory bread pudding is a rich and flavorful casserole made from day old, stale bread, a creamy egg custard, cheese and herbs. This savory bread pudding recipe is easy to make and adaptable. Make this comforting savory bread casserole for a weekend treat or as special holiday breakfast, lunch or dinner.
Equipment
- 1 11 x 7, 9 x 13 or 10 inch deep dish pie plate
- 1 bread knife
- 1 large mixing bowl
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
Instructions
- 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. Evenly coat the bottom and sides of the casserole dish with the melted butter.
- Cube pieces of brioche, croissant, challah or french bread and set aside for now.1 pound (454 g) stale, hearty and buttery bread
- In a large mixing bowl, whisk the eggs together until well combined. Whisk in the milk, heavy cream, herbs, and salt and pepper until well combined. Stir in 1 ½ cups of the shredded cheese until well combined. Fold in the bread cubes until all the pieces are fully coated in the cheese custard. Allow the bread pudding mixture to rest and soak in the custard while the oven preheats.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
- Preheat the oven to 375 F (190 C) for 20 - 30 minutes. Once the oven has fully preheated, evenly pour the savory pudding mixture into the prepared pan. Top with the remaining ½ cup of shredded cheese.
- Bake the savory pudding casserole for 40 - 50 minutes or until the center of the bread pudding is fully puffed up and a toothpick inserted into the center comes out clean or with a few crumbs. If the top is browning too quickly, top the dish with foil around 30 - 35 minutes of baking.
- Cool the savory pudding on a cooling rack for 10 - 15 minutes. Top the dish with more fresh herbs if you like and serve. This dish is best enjoyed warm from the oven.
Notes
Store: Fully cool the savory bread casserole to room temperature. Cover the casserole with plastic wrap or store in an airtight container in the fridge for up to 3 - 4 days.
See the Variations section to add meat or veggies to the savory bread pudding.
Bread: Any stale and hearty bread such as brioche, challah, French or Italian bread or sourdough work well for any type of bread pudding.
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