Savoury Bread Pudding
Transform breakfast staples into a crowd-pleasing masterpiece with this Savoury Bread Pudding! Perfectly balancing indulgent layers of sharp cheddar and Parmesan with the heartiness of day-old bread, crispy bacon, and sautéed spinach, this dish packs a punch of flavor in every bite. The custard base, made with eggs, milk, and heavy cream infused with garlic, onion, and thyme, creates a rich and creamy texture that contrasts beautifully with the crisp, golden top. Ideal for brunches, cozy dinners, or holiday spreads, this versatile recipe can be served as a satisfying side or a standalone main dish. Ready in just over an hour, it’s a stunning way to elevate humble ingredients into a gourmet delight, garnished with fresh parsley for a pop of color and freshness.
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Recipe Information
Ingredients
- 450 grams day-old bread
- 4 large eggs
- 500 milliliters milk
- 120 milliliters heavy cream
- 200 grams sharp cheddar cheese, shredded
- 50 grams Parmesan cheese, grated
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic cloves, minced
- 120 grams spinach, chopped
- 100 grams cooked bacon, crumbled
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a large baking dish with butter or cooking spray.
Cut the day-old bread into roughly 2.5 cm (1 inch) cubes and set aside in a large mixing bowl.
In a separate bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, and dried thyme until well combined.
Melt the butter in a skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat.
Pour the egg-milk mixture over the bread cubes, tossing gently to coat. Allow the mixture to soak for 5-10 minutes to absorb the liquid.
Stir in the cooked onion, garlic, spinach, shredded cheddar cheese, grated Parmesan cheese, and crumbled bacon into the bread mixture. Combine until evenly distributed.
Transfer the bread mixture into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 40-45 minutes, or until the bread pudding is golden brown, set, and a knife inserted into the center comes out clean.
Garnish with fresh parsley before serving. Serve warm as a side or main dish!
Nutrition Facts
Calories |
4026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.5 g | 301% | |
| Saturated Fat | 121.2 g | 606% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1369 mg | 456% | |
| Sodium | 9797 mg | 426% | |
| Total Carbohydrate | 272.7 g | 99% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 53.3 g | ||
| Protein | 200.0 g | 400% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 3582 mg | 276% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 3360 mg | 71% | |
*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.
