Simple and Rustic Savory Bread Pudding
Transform your leftover bread into a comforting masterpiece with this Simple and Rustic Savory Bread Pudding. Perfectly golden and irresistibly custardy, this dish combines cubes of day-old French or sourdough bread with a rich mixture of eggs, creamy whole milk, and heavy cream. Enhanced by the nutty flavors of cheddar and Parmesan cheeses, a touch of fresh thyme, and your choice of hearty cooked vegetables like mushrooms or caramelized onions, this baked casserole is a symphony of textures and flavors. Ideal as a cozy brunch centerpiece or a satisfying weeknight dinner, it’s easy to prepare in just 20 minutes of hands-on time and versatile enough to suit any palate. Serve warm with a crisp green salad or enjoy as a standalone showstopper—either way, this savory bread pudding is comfort food at its finest.
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Recipe Information
Ingredients
- 6 cups day-old bread (e.g., French or sourdough)
- 4 large eggs
- 2 cups whole milk
- 0.5 cups heavy cream
- 1 cup grated cheddar or gruyère cheese
- 0.25 cups grated Parmesan cheese
- 2 tablespoons butter
- 1 teaspoon fresh thyme leaves
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper, freshly ground
- 1 cup diced cooked vegetables (e.g., mushrooms, spinach, or caramelized onions)
- 1 teaspoon olive oil (optional, for greasing)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or a small amount of olive oil.
Cut the day-old bread into 1-inch cubes and spread them out evenly in the prepared baking dish.
In a large mixing bowl, whisk together the eggs, whole milk, and heavy cream until well combined.
Stir in the grated cheddar cheese, Parmesan cheese, thyme leaves, salt, and black pepper. Mix thoroughly.
Add the diced cooked vegetables to the mixture and stir to distribute evenly.
Pour the egg and vegetable mixture over the bread cubes in the baking dish. Use the back of a spoon to press the bread down gently, ensuring it absorbs the liquid evenly.
Dot the top of the dish with small pieces of butter to add richness.
Let the casserole sit for about 10 minutes to allow the bread to soak up the liquid.
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 from the oven and let cool for 5 minutes before serving. Optional: Garnish with additional thyme or a sprinkle of Parmesan.
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1640 mg | 71% | |
| Total Carbohydrate | 125.2 g | 46% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 8.8 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 537 mg | 41% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 565 mg | 12% | |
*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.
