Sourdough Cheddar Bread Pudding
Indulge in the ultimate comfort food with this Sourdough Cheddar Bread Pudding—a savory twist on a classic dish that’s perfect for brunch, dinner, or even a holiday table. Combining the tangy depth of toasted sourdough bread with the gooey richness of sharp cheddar cheese, this recipe creates a luscious custard base infused with aromatic thyme, garlic, and onion powder. The bread cubes soak up a creamy mixture of eggs, milk, and heavy cream before being baked to golden perfection, resulting in a dish that’s both crispy on top and velvety within. Quick to prepare with just 15 minutes of prep time, this mouthwatering casserole is an irresistible blend of texture and flavor, making it a crowd-pleaser for any occasion. Serve warm and garnish with fresh thyme for a pop of color and freshness!
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Recipe Information
Ingredients
- 300 grams sourdough bread
- 200 grams sharp cheddar cheese, shredded
- 4 large eggs
- 500 milliliters whole milk
- 120 milliliters heavy cream
- 30 grams unsalted butter, melted
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon olive oil (optional, for greasing)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9x13-inch baking dish with olive oil or butter.
Cut the sourdough bread into 1-inch cubes and spread them in a single layer on a baking sheet. Bake for 10 minutes or until slightly toasted, then set aside to cool.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, melted butter, thyme, garlic powder, onion powder, salt, and black pepper until fully combined.
Add the toasted sourdough cubes to the mixing bowl and gently toss to coat each piece with the custard mixture. Let the bread sit for 10 minutes to absorb the liquid.
Spread half of the soaked bread cubes into the prepared baking dish. Evenly sprinkle half of the shredded cheddar cheese over the layer. Add the remaining bread cubes and top with the rest of the cheese.
Cover the baking dish with aluminum foil and bake for 30 minutes in the preheated oven. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the custard is set.
Allow the bread pudding to cool for 5-10 minutes before serving. Garnish with additional chopped thyme if desired.
Nutrition Facts
Calories |
2707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.4 g | 220% | |
| Saturated Fat | 98.8 g | 494% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1233 mg | 411% | |
| Sodium | 5511 mg | 240% | |
| Total Carbohydrate | 171.5 g | 62% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 31.0 g | ||
| Protein | 119.9 g | 240% | |
| Vitamin D | 10.8 mcg | 54% | |
| Calcium | 2310 mg | 178% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1547 mg | 33% | |
*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.
