Savory Bread Pudding
Transform your leftovers into luxury with this irresistible Savory Bread Pudding! A decadent twist on a classic dessert, this dish features layers of golden-toasted cubes of sourdough or French bread nestled between caramelized onions, earthy mushrooms, and a rich custard infused with Parmesan and Gruyère cheese. Fresh herbs like thyme and parsley add bursts of flavor, while a velvety blend of whole milk and heavy cream creates a silky, indulgent texture. Perfect for brunch, a cozy dinner, or as a holiday side dish, this recipe is easy to assemble and bake to golden perfection in under an hour. Serve it warm with a sprinkle of parsley for a comforting, crowd-pleasing meal that's sure to impress. Keywords: savory bread pudding, holiday side dish, brunch recipe, cheesy casserole, leftover bread recipe.
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Recipe Information
Ingredients
- 6 cups (cubed) day-old bread (such as sourdough or French bread)
- 3 tablespoons unsalted butter
- 1 large yellow onion (thinly sliced)
- 8 ounces mushrooms (sliced)
- 3 cloves garlic (minced)
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley (chopped)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded Gruyère or cheddar cheese
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or oil and set it aside.
Cut the day-old bread into 1-inch cubes and spread them evenly on a baking sheet. Toast in the preheated oven for 7-10 minutes to dry them out further, then set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onion and cook for 10-12 minutes, stirring occasionally, until they are soft and caramelized. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown. Stir in the minced garlic and thyme, cooking for an additional 1 minute. Remove from heat.
In a large mixing bowl, whisk together the eggs, milk, cream, Parmesan cheese, salt, and black pepper. Add the chopped parsley and stir to combine.
Spread half of the toasted bread cubes evenly in the prepared baking dish. Layer the caramelized onions, sautéed mushrooms, and half of the shredded Gruyère or cheddar cheese over the bread. Top with the remaining bread cubes and the rest of the cheese.
Pour the egg and milk mixture evenly over the bread and vegetables, ensuring all pieces are soaked. Gently press the bread down with the back of a spoon to help absorb the liquid.
Let the mixture sit at room temperature for 15-20 minutes to allow the bread to fully absorb the custard mixture.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set but slightly jiggly.
Remove from the oven and let the savory bread pudding cool for 5-10 minutes before serving. Garnish with additional chopped parsley, if desired.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 7.5 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 467 mg | 36% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 396 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
