Savory Bread Pudding

Savory bread pudding is one of those cozy, feel-good casseroles that turns simple ingredients into something downright comforting. It’s made with leftover bread, creamy eggs, cheese, herbs, and whatever extra bits you’ve got lying around. I love making it when I want something hearty and warm but still fuss-free — especially for a relaxed weekend brunch or even as a dinner side during the holidays.

Why You’ll Love This Recipe

I’ve always been a fan of bread puddings — sweet or savory. There’s something magical about giving stale bread a second life. This savory version is a welcome change from the sweet classics I usually make. It’s got everything you want in a cozy casserole: rich custard, melty cheese, soft-inside-crispy-outside bread chunks, and plenty of flavor from herbs or add-ins.

Here’s why this one is a keeper:

• Super easy to make – Toss it all together, let it soak, and bake.
• Perfect for holidays or weekends – A great make-ahead dish for breakfast, brunch, or even a casual dinner.
• Endlessly adaptable – Add meats, veggies, or switch up the cheese to suit your mood (or your fridge contents).

Ingredients You’ll Need

This dish is all about taking pantry staples and turning them into something special. You’ll need:

• Stale buttery bread – Think brioche, challah, croissants, or French bread.
• Eggs – The base of your custard.
• Milk + heavy cream – For that rich, silky texture.
• Shredded cheese – Cheddar works great, but feel free to explore.
• Herbs – Fresh or dried, whichever you have.
• Salt and pepper

If you’ve got extras like cooked meat, sautéed veggies, or leafy greens (like kale or spinach), this is the place to use them.

Substitution Suggestions

This savory bread pudding is flexible. Here’s how you can tweak it:

• Bread: Use whatever rich bread you have — brioche, challah, croissants, or even regular white bread. Cube it into 1-inch pieces.
• Cream: If you’re out of heavy cream, half-and-half works fine.
• Milk: Whole milk gives the best flavor, but you can use any kind.
• Cheese: Cheddar is great, but Gruyère, gouda, or Swiss are lovely too. Skip the pre-shredded stuff if you can — fresh-grated cheese melts better.
• Eggs: 5 large eggs is the sweet spot. You can use 6 medium or 5 jumbo if that’s what you have.

Variations to Try

• Meat: Add 1 cup of cooked bacon, ham, or sausage. Just make sure it’s cooked beforehand.
• Veggies: Sauté 1–2 cups of your favorite vegetables (like bell peppers, mushrooms, onions, or spinach) with olive oil and garlic. Let them cool a bit before mixing in.

How to Make Savory Bread Pudding

Here’s how I do it step-by-step:

1. Prep your dish: Melt a tablespoon of butter and brush the bottom and sides of a deep 9–10 inch pie dish or an 11×7 or 9×13-inch casserole dish.
2. Cube the bread: Cut your bread into 1-inch pieces and set aside.
3. Mix the custard: In a large bowl, whisk together the eggs. Then add milk, cream, herbs, salt, and pepper. Stir in 1½ cups of the shredded cheese.
4. Add the bread: Gently fold in the bread cubes until every piece is soaked in the custard. Let this sit for 20–30 minutes while the oven preheats, so the bread soaks up all the goodness.
5. Bake: Preheat your oven to 375°F (190°C). Pour the mixture into the greased dish. Top with the remaining ½ cup of cheese. Bake for 40–50 minutes or until the center is set and a toothpick comes out clean. If it browns too fast, loosely cover with foil after 35 minutes.
6. Cool and serve: Let it rest for 10–15 minutes before serving. Sprinkle fresh herbs on top if you’d like.

Make Ahead, Storage, Freezing & Reheating

Here’s how to keep things simple whether you’re prepping ahead or saving leftovers:

• Make Ahead (Unbaked): Assemble everything, cover, and refrigerate for up to 24 hours. Bring it to room temp while the oven preheats.
• Storing (Baked): Cool it completely, then cover and refrigerate for 3–4 days.
• Freezing: Cool completely, wrap tightly, and freeze for up to 3 months. You can freeze the whole thing or individual slices.
• Thawing: Let it thaw overnight in the fridge.
• Reheating: Warm in a 350°F oven until heated through or microwave individual pieces.

Tips for the Best Results

• Use stale bread. Dry bread soaks up the custard better. Leave it out overnight or toast it lightly in the oven.
• Cube evenly. Cut into 1–2 inch cubes so everything bakes evenly and gets just the right texture.
• Room temp ingredients. Helps the custard mix together more smoothly.
• Customize it. Don’t be afraid to add spices, swap cheeses, or toss in cooked veggies and meats. This dish is all about what you love eating.

FAQs About Savory Bread Pudding

How long can unbaked bread pudding stay in the fridge?
You can keep it assembled and uncooked in the fridge for up to 24 hours. Just let it sit at room temperature while your oven preheats.

What is savory pudding?
Unlike the dessert version, savory bread pudding is more like a cheesy breakfast casserole made with eggs, milk, bread, and savory flavorings like herbs, cheese, or meat.

Can I use any kind of bread?
Yes, though rich, buttery breads like brioche or challah make the pudding extra soft and flavorful. But even regular sandwich bread works if you dry it out first.

This savory bread pudding has become one of my favorite “clean out the fridge” recipes that still feels indulgent. It’s cozy, satisfying, and a perfect way to turn humble leftovers into something special. Serve it with a light green salad or some roasted veggies and you’ve got a complete meal.

Try other recipes:

• Oreo Pudding
• Creamy Milk Pudding
• Jiffy Corn Casserole