savory bread pudding recipe

Written BySheba G Updated On
savory bread pudding recipe
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The Best savory bread pudding recipe

I’ve been making savory bread pudding for years, and it’s become a staple in our household. My kids love it when I serve it with a side of marinara sauce, and my husband enjoys it as a comforting breakfast option.

I like that it’s a great way to use up stale bread, reducing food waste and saving us money on bread purchases. The recipe is also incredibly versatile, allowing me to customize it to our tastes with various herbs and spices.

I’ve tried making it with different types of cheese, from cheddar to parmesan, and each time it turns out deliciously rich and satisfying. The key to making a great bread pudding is to use day-old bread that’s still slightly firm but has some give when you press on it.

This ensures the pudding doesn’t become too dense or soggy. Once you’ve got your bread, the rest of the recipe is a breeze – simply tear it into chunks, mix with your desired cheese and herbs, and bake until golden brown.

My family devours this dish in minutes, so I always make sure to have some extra on hand for leftovers. We love serving it at family gatherings and potlucks because everyone can enjoy a slice (or two) without worrying about gluten or other dietary restrictions.

Plus, the leftovers reheat beautifully in the toaster oven or microwave for a quick breakfast or snack.

Savory Bread Pudding with Mushrooms and Gruyere

Savory Bread Pudding with Mushrooms and Gruyere

4.9 from 1085 votes

This savory bread pudding transforms stale bread into a rich, custard-like casserole. It is packed with earthy mushrooms, fresh thyme, and nutty Gruyere cheese, making it a perfect brunch or light dinner.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Bread Pudding

6 cups day-old crusty bread, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, diced
8 ounces cremini mushrooms, sliced
3 cloves garlic, minced
1 teaspoon fresh thyme leaves
4 large eggs
2 cups whole milk
1 cup heavy cream
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups grated Gruyere cheese

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 9×13-inch baking dish with butter or nonstick spray.
3Heat olive oil in a large skillet over medium-high heat.
4Add the diced onion and cook until softened, about 4 minutes, then add the sliced mushrooms and cook until they release their liquid and turn golden brown, about 6 minutes more.
5Stir in the minced garlic and fresh thyme, cooking for 1 minute until fragrant, then remove from heat.
6In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, and black pepper until fully combined.
7Add the bread cubes, cooked mushroom mixture, and 1 cup of the grated Gruyere cheese, then toss gently to coat everything evenly.
8Transfer the mixture to the prepared baking dish and spread it into an even layer.
9Sprinkle the remaining 1/2 cup of Gruyere cheese on top.
10Cover the dish with foil and bake for 30 minutes.
11Remove the foil and continue baking for an additional 15 minutes, until the top is golden brown and the center is set with a slight jiggle.
12Let it rest for 5 minutes before serving.

🔧Equipment

9×13-inch baking dish
Large skillet
Large mixing bowl
Whisk
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 11g❤️Cholesterol: 155mg🧂Sodium: 620mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 18g

📝Notes

For best results, use bread that is a day or two old so it absorbs the custard without becoming mushy. You can substitute Swiss or cheddar for the Gruyere, and add cooked bacon or ham for extra flavor.

Watch Video Of How Savory Bread Pudding with Mushrooms and Gruyere Works

This savory bread pudding recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a comforting breakfast option for yourself. One of the best things about this recipe is how well it reheats – simply pop it in the toaster oven or microwave for a few minutes and enjoy a warm slice whenever you want.

We love serving this dish at family gatherings because everyone can enjoy a slice (or two) without worrying about gluten or other dietary restrictions. Plus, the leftovers reheat beautifully, making it perfect for meal prep or packing lunches.

❓ Frequently Asked Questions About Savory Bread Pudding with Mushrooms and Gruyere

Q: What type of cheese should I use for this recipe?

In my opinion, cheddar cheese is the best choice for this savory bread pudding – its sharp flavor pairs perfectly with the earthy taste of the bread.

Q: Can I make this recipe in advance?

Yes, you can prepare the bread pudding mixture up to 24 hours in advance – simply store it in an airtight container in the refrigerator until you’re ready to bake.

Q: How do I prevent my bread pudding from becoming too soggy?

The key is to use day-old bread that’s still slightly firm but has some give when you press on it.

Q: Can I customize this recipe with different herbs and spices?

This recipe is incredibly versatile – feel free to add your favorite herbs and spices to create a flavor combination that suits your taste buds.

Q: Is this recipe suitable for vegetarians?

Absolutely – this savory bread pudding recipe is completely vegetarian-friendly.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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