Savory Bread Pudding Casserole
Transform your breakfast or brunch game with this hearty Savory Bread Pudding Casserole, a delightful twist on the classic comfort dish. Perfectly suited for feeding a crowd, this recipe combines cubes of day-old crusty bread with sautéed onions, red bell peppers, and nutrient-packed baby spinach for a burst of flavor and texture. The rich custard base, made with eggs, milk, and a touch of cream, is infused with sharp cheddar, Parmesan, and fresh herbs like parsley and thyme, creating a cheesy, herbaceous blend in every bite. With its golden, crispy top and tender, custard-soaked interior, this make-ahead casserole is an irresistible centerpiece for brunch gatherings, holiday mornings, or a satisfying weeknight dinner. Plus, it's an excellent way to repurpose stale bread into something spectacular!
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Recipe Information
Ingredients
- 6 cups day-old crusty bread (sourdough or baguette preferred)
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 2 cups baby spinach, chopped
- 6 eggs
- 1.5 cups milk
- 0.5 cups heavy cream
- 1 cup sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 1 teaspoon olive oil (for greasing the baking dish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
Cut the day-old bread into 1-inch cubes and transfer them to a large mixing bowl.
In a skillet, melt the unsalted butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced red bell pepper to the skillet and sauté for 2-3 minutes until slightly softened. Toss in the chopped baby spinach and cook for 1-2 minutes until wilted. Remove from heat and set aside to cool slightly.
In a separate bowl, whisk together the eggs, milk, and heavy cream. Stir in the shredded cheddar cheese, grated Parmesan cheese, chopped parsley, thyme leaves, kosher salt, and black pepper.
Pour the sautéed vegetable mixture over the bread cubes in the large bowl. Gently toss to combine.
Gradually pour the egg mixture over the bread and vegetable mixture. Stir gently to ensure the bread is evenly coated with the custard.
Let the mixture sit for 10 minutes to allow the bread to soak up the custard.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set in the center.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
Garnish with additional chopped parsley if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
1007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 1705 mg | 74% | |
| Total Carbohydrate | 139.4 g | 51% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 10.1 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 439 mg | 34% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 594 mg | 13% | |
*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.
