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A great Savory Bread Pudding has a golden top that’s crunchy and light with a soft, custardy center. With simple ingredients and less than 30 minutes of active time, it’s a brunch or weeknight main that you and your family will love.
I started making this Savory Bread Pudding years ago with a stale loaf of sourdough on my counter that I’d intended to freeze. Annoying at first, but now I think of it as a happy mistake. It taught me how to use up leftover bread and cheese in a way that I actually look forward to. Toasting the bread first in this recipe is the little detail that makes it stand out from many others. It makes the cubes sturdier so they can soak up the custard without falling apart.
You have infinite options for combinations of bread, vegetables and cheese in this dish and it’s a great way to use up leftovers. But this version with sourdough, Gruyère, mushrooms, and spinach is my favorite. The flavors come together so naturally. You’ll toast the bread and assemble and let it rest; then bake it until the top is deeply browned, but the inside stays soft and custard-like. It’s a regular brunch or weeknight dish in my house. The corners always disappear first. Yes, it’s a dish that makes good use of ingredients that might otherwise go to waste, but it’s also one that we love to eat.
Table of Contents
Why This Recipe Works
- Toasting the bread: This step dries out the bread enough to soak up custard without disintegrating. And it’s what keeps the center soft and moist instead of wet or heavy.
- The right mix of dairy: I use a blend of whole milk and half and half. It makes for a rich, but not too rich, custard that sets nicely.
- Rest time: Chilling the assembled dish before baking gives the bread cubes time to soak up the custard evenly for even flavor and easier slicing.
- Cooking the vegetables first: Onions, mushrooms, garlic, and thyme need a quick sauté to release their moisture and deepen their flavor. Spinach wilts at the end. This keeps the bread pudding savory and balanced instead of tasting like baked eggs with vegetables added.
Ingredients for Savory Bread Pudding
- Bread: A sturdy sourdough or other crusty loaf works best. Anything too soft can easily turn to mush. If your bread is fresh, don’t skip toasting it.
- Eggs: Large or extra large eggs both work well.
- Milk and cream: A mix of whole milk and half and half are my usual choices. Heavy cream instead of the half and half will give you a richer, more holiday-level version.
- Cheese: Gruyère is the cheese I love best for this; it melts well and adds a nutty flavor that works well with the mushrooms and spinach. That said, you have a lot of options here. Fontina, white cheddar or even shredded mozzarella work well. You can even sprinkle in some Parmesan for a sharper bite.
- Aromatics and Fat: I typically use yellow onion and fresh garlic sautéed in a mix of butter and olive oil. That small addition of butter adds a richness that’s worth a little indulgence.
- Mushrooms and Spinach: Button mushrooms and baby spinach are a great combination. Feel free to swap the mushrooms for cremini or the spinach for baby kale or even arugula.
- Fresh Thyme: When I have fresh thyme, that’s what I use, but half the amount of dried thyme works well too. Fresh rosemary would also be excellent.
How to Make Savory Bread Pudding
Prep the bread: Cut bread into cubes and toast until they’re dry at the edges.
Make the custard: Whisk the eggs, milk, cream, and seasonings in a bowl and set it aside.
Cook the vegetables: Sauté the onions, mushrooms, garlic, and thyme. Add the spinach and let it wilt; then let the mixture cool for a few minutes.
Assemble and rest: Combine the bread, vegetables, and cheese in the dish. Pour the custard over the top. Press the bread down gently so every piece gets some of the liquid, then cover and refrigerate for at least an hour or up to overnight.
Bake, rest, and serve: Bake covered, then uncover to brown the top. Let rest for 10 to 15 minutes before cutting to give the custard time to set.
Pro Tips
- Cool the vegetables slightly first: Hot vegetables will melt the cheese or start to cook the custard. A few minutes of cooling helps to avoid this.
- Make sure the custard soaks in: Once you pour in the custard, gently press the bread cubes down. A little liquid should squeeze out. If it doesn’t or if the cubes look dry, drizzle a little milk just over those areas. But don’t overdo it or the custard won’t set properly.
- Know when it’s done: When the bread pudding is done, it should be puffed and golden. A knife inserted in the center should come out mostly clean.
- Let it rest. The short rest gives the custard time to set. This makes slicing much easier.
Recipe Variations
- Add Protein: Fold in 8-10 ounces of pre-cooked, crumbled sausage (hot Italian or breakfast sausage are great), or shredded roasted chicken. Add at the same time as the cooled vegetables.
- Swap the Vegetables: Instead of mushrooms and spinach, sauté 1 cup of finely chopped leeks and 1/2 cup of sun-dried tomatoes (drained and chopped).
- Make it Spicy: Add a pinch of red pepper flakes to the cooking oil when sautéing the onions, and/or substitute Pepper Jack for half of the Gruyère cheese.
FAQ
A strata is usually assembled and baked right away. A bread pudding rests first. That rest time gives the pudding a tender center and a golden top.
Crusty loaves like sourdough, French bread, or any peasant bread variety. Bread with some structure holds up to the custard.
Toast the bread, don’t overdo the bread to custard ratio, and let the assembled dish chill for at least an hour before baking.
Yes. I often do and it actually turns out better when it rests overnight. Add a few extra minutes to the covered bake time.
A fresh green salad with a sharp vinaigrette or simple roasted asparagus with lemon are great sides to balance the richness.
Making-Ahead, Storage and Reheating
This recipe is designed to be made ahead, but knowing how to handle the leftovers is just as important as knowing how to bake it.
- Make it the Night Before: If you’re tackling this ahead of time, cover the assembled dish tightly and let it chill in the fridge for up to 24 hours. When you’re ready to bake, plan on adding just five minutes to the initial covered cook time. That small adjustment accounts for the extra deep chill and guarantees the inside is perfectly set.
- Storing Leftovers: Once it’s baked and cool, wrap the dish tightly. It keeps well in the refrigerator for up to three days. It also freezes well for up to three months, just be sure to thaw it overnight in the refrigerator before reheating.
- Reheating (Thawed): If frozen, thaw overnight in the refrigerator first. Reheat individual squares in a 350˚F oven, lightly covered with foil, for about 12 minutes. Don’t reheat in the microwave if you want to revive those crispy edges.
Make it a Meal
- Herb Roasted Chicken, Dry Brine Turkey, or Roasted Leg of Lamb
- Fennel Apple Salad or Arugula Salad
- Easy Apple Crisp
Savory Bread Pudding with Spinach and Mushrooms
Video
Ingredients
- 12 oz crusty sourdough bread cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- 1 cup half and half or heavy cream
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion quartered and thinly sliced (~2 cups)
- 8 ounces button mushrooms coarsely chopped
- 2 cloves garlic minced
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 10 oz baby spinach
- 1 1/4 teaspoon fine sea salt divided, plus a pinch for the onions
- 1 teaspoon freshly ground black pepper divided
- 8 oz Gruyère cheese shredded (~2 packed cups)
Instructions
- Prep the Dish: Butter a 9 × 13-inch (3-quart) baking dish or spray with cooking spray.
- Toast the Bread: Spread bread cubes in a single layer on a rimmed baking sheet, and toast 5-7 minutes, until dry and starting to brown. Remove from oven and set aside to cool.
- Make the Custard: In a large bowl whisk eggs until well combined. Add milk, half-and-half, ¾ teaspoon of the salt, and ½ teaspoon of the pepper and whisk to combine. Set aside.
- Sauté the Filling: Heat butter and oil in a wide, high-sided skillet over medium-high heat. Add the onion with a pinch of salt and cook for 5 minutes. Stir in the mushrooms, garlic, thyme, the remaining ¼ teaspoon salt, and the remaining ½ teaspoon pepper; cook 4–5 minutes, until the mushrooms release their moisture and begin to brown. Add the spinach a handful at a time, stirring after each addition just until wilted, about 3 minutes total. Remove from the heat and let the mixture cool for 5 minutes.
- Assemble and Chill: Transfer toasted bread to the prepared baking dish and add slightly cooled vegetable mixture and shredded cheese; stir until combined and spread into an even layer. Pour the custard evenly over the top, pressing the bread down so everything is soaked. Cover tightly with foil and refrigerate at least 1 hour or up to overnight.
- Bake the Pudding: When ready to bake, preheat oven to 350℉. Bake, covered, for 35 minutes (40 minutes if chilled overnight). Remove foil and bake 20-25 minutes more, until puffed, golden, and a knife inserted in the center comes out mostly clean (internal temp about 175 °F / 80 °C).
- Rest and Serve: Let stand 10–15 minutes to set, then cut into squares and serve warm.
Notes
- Make Ahead Advice: The total time listed does not include the overnight chill—and for me, the chill is worth it. For the best texture, always aim for at least one hour of soak time.
- Leftovers: Cool completely, cover, and refrigerate up to 3 days. Reheat individual squares in a 350 °F oven, lightly covered, for about 12 minutes to bring back the crunchy edges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
