Hi there, kitchen adventurers! Let me introduce you to this incredible Healthy Savory Bread Pudding that will transform your day-old bread into something magical! I absolutely love sharing this Savory Bread Pudding creation because it's such a clever way to turn simple ingredients into a dish that'll wow everyone at your table. You know what makes this Wholesome Savory Bread Pudding so special? It's how versatile it is - perfect for breakfast, brunch, or even dinner! The best part about this Nutritious Savory Bread Pudding is its delicious combination of crusty bread, fresh eggs, melty cheese, and your choice of colorful vegetables and herbs. Whether you're planning a special gathering or just looking for a creative meal idea, this Hearty Savory Bread Pudding will become your new favorite way to give leftover bread a delicious second life!
Why You'll Love This Recipe?
This Savory Bread Pudding Recipe takes the classic sweet dessert in an entirely new direction. The crusty bread soaks up a rich, savory custard while chunks of cheese melt into pockets of goodness throughout. It's incredibly adaptable - you can use whatever vegetables and herbs you have on hand, making it perfect for seasonal cooking and reducing food waste.
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Ingredients
The Base:
- 8 cups day-old crusty bread, cut into 1-inch cubes
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Dijon mustard
- 2 cups shredded Gruyere cheese (can substitute with cheddar)
The Vegetables and Herbs:
- 1 medium onion, diced
- 2 cups mushrooms, sliced
- 2 cups baby spinach
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons butter for sautéing
Instructions
Prepare the Bread
- Preheat your oven to 350°F (175°C)
- If your bread isn't already stale, spread the cubes on a baking sheet and toast in the oven for 10-15 minutes until slightly dry
- Grease a 9x13 inch baking dish with butter
Cook the Vegetables
- Heat butter in a large skillet over medium heat
- Add diced onions and cook until translucent, about 5 minutes
- Add mushrooms and garlic, cooking until mushrooms release their moisture, about 5-7 minutes
- Stir in spinach and cook until just wilted
- Season with salt and pepper to taste
- Remove from heat and let cool slightly
Make the Custard
- In a large bowl, whisk together eggs, milk, cream, Dijon mustard, salt, and pepper
- Add half of the shredded cheese and the fresh herbs, stirring to combine
Assemble and Bake
- Layer half the bread cubes in the prepared baking dish
- Spread half the vegetable mixture over the bread
- Pour half the custard mixture over the vegetables
- Repeat layers with remaining ingredients
- Top with the remaining cheese
- Let sit for 30 minutes to allow the bread to absorb the custard
- Cover with foil and bake for 30 minutes
- Remove foil and bake for an additional 15-20 minutes until golden brown and set
- Prepare the Bread
Toast bread cubes until slightly dry and grease the baking dish with butter.
- Cook the Vegetables
Sauté onions, mushrooms, garlic, and spinach until cooked and seasoned.
- Make the Custard
Whisk eggs, milk, cream, mustard, cheese, and herbs into a smooth mixture.
- Assemble and Bake
Layer bread, vegetables, and custard in the dish, top with cheese, and bake until golden.
Equipment For Savory Bread Pudding
- Measuring cups and spoons
- 9x13 inch baking dish
- Large skillet
- Mixing bowls
- Whisk
- Sharp knife for cutting bread
Pro Tips
- Choose the right bread: A sturdy, crusty bread like sourdough or French bread works best
- Don't skip the soaking time: This ensures the bread absorbs the custard evenly
- Test for doneness: Insert a knife in the center - it should come out clean when the pudding is fully cooked
Variations and Substitutions
- Make it lighter: Use all milk instead of cream, and reduce the cheese quantity
- Make it vegetarian: Use your favorite vegetables like roasted bell peppers, zucchini, or butternut squash
- Add protein: Include cooked bacon, ham, or sausage for a heartier version
- Change the cheese: Try different combinations like fontina, sharp cheddar, or gouda
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat individual portions in the microwave for 1-2 minutes
- For best results, reheat in a 350°F oven for 15-20 minutes until heated through
Top Tip
The key to a perfect savory bread pudding is in the bread-to-custard ratio. If your bread is very dry, you might need to add a bit more liquid. The bread should be fully saturated but not swimming in custard..
FAQ
Why is my bread pudding soggy in the middle?
A soggy bread pudding is usually caused by three main factors: too much liquid in the custard mixture, not enough soaking time, or incorrect baking temperature. For perfect texture, use a 2:1 ratio of liquid to bread, let the bread soak for 30 minutes before baking, and ensure your oven is properly preheated to 350°F (175°C). The pudding should be firm but tender when gently pressed in the center.
Should bread pudding be refrigerated overnight before baking?
Yes, refrigerating bread pudding overnight before baking is highly recommended. This resting period allows the bread to fully absorb the custard mixture, resulting in a more uniform texture and better flavor development. Simply cover the assembled pudding with plastic wrap, refrigerate for 8-12 hours, then let it sit at room temperature for 30 minutes before baking.
Which country did the dessert called bread pudding come from?
Bread pudding originated in 11th century England as a frugal way for poor families to use stale bread. Known as "poor man's pudding," it was created to avoid food waste during times when bread was a precious commodity. The savory version emerged later in European cuisine as cooks began experimenting with different flavor profiles and ingredients.
Why did my bread pudding come out like scrambled eggs?
Bread pudding resembling scrambled eggs typically results from overcooking or baking at too high a temperature, causing the eggs in the custard to curdle. To prevent this, bake at 350°F (175°C), use a water bath for even heating, and remove the pudding from the oven when it's just set but still slightly jiggly in the center. The custard will continue to firm up as it cools.
Delicious,and Easy: Your Go-To Savory Bread Pudding
Hey food lovers! 🍞 I'm so excited to share this amazing Savory Bread Pudding Recipe with you - it's one of those magical dishes that takes everyday ingredients and turns them into something absolutely spectacular! I absolutely love how this Rustic Savory Bread Pudding creation works perfectly for any meal of the day. This Comforting Savory Bread Pudding has become such a hit in my kitchen, and I just know you're going to adore it too! The best part? This Cozy Savory Bread Pudding is so versatile - whether you're whipping it up for a lazy weekend breakfast, hosting a fancy brunch, or looking for a unique dinner idea.
I'd love to hear all about your Savory Bread Pudding adventure in the comments below - don't forget to share your experience! 💫
If you loved this Savory Bread Pudding, I've got more delicious recipes for you to try! Satisfy your sweet cravings with my Mini Pecan Pies Recipe—perfectly portioned and wonderfully nutty. Or whip up the Cherry Pie Bars Recipe, a delightful treat that's easy to share and even easier to love. For chocolate enthusiasts, the Classic Chocolate Babka Recipe offers soft, buttery layers swirled with rich chocolate goodness. And if you're after a healthier, grab-and-go snack, don't miss my Homemade No-Bake Protein Bars—nutritious, tasty, and super convenient! Each recipe is designed to be easy, fun, and totally delicious.
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Pairing
These are my favorite dishes to serve with Savory Bread Pudding Recipe
Savory Bread Pudding
Equipment
- 1 9x13 inch baking dish Greased
- 1 Large skillet For sautéing vegetables
- 1 Mixing bowls Large
- 1 Whisk
- 1 Baking sheet Optional, for drying bread
- 1 Sharp knife For cutting bread
- 1 set Measuring cups and spoons
Ingredients
Base Mixture
- 8 cups day-old crusty bread Cut into 1-inch cubes
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Dijon mustard
- 2 cups shredded Gruyere cheese Can substitute with cheddar
- 1 medium onion Diced
- 2 cups mushrooms Sliced
- 2 cups baby spinach
- 4 cloves garlic Minced
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh parsley Chopped
- 2 tablespoons butter For sautéing
Instructions
- Prepare Bread
- Cook Vegetables
- Make Custard
- Assemble Layers
- Rest
- Bake
- Finish Baking
Notes
- Best made with day-old bread
- Can be assembled night before
- Internal temperature should reach 160°F
- Let rest 10 minutes before serving
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