Savory Bread Pudding
Healthy savory bread pudding made from crusty bread, eggs, cheese, mushrooms, spinach, and fresh herbs.
Print Pin Servings: 8 Servings
Calories: 450kcal
Cost: $15
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
Nutrition
Serving: 250g | Calories: 450kcal | Carbohydrates: 35g | Protein: 20g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 200mg | Sodium: 700mg | Potassium: 400mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1200IU | Vitamin C: 10mg | Calcium: 350mg | Iron: 2.5mg