Savory Bread Pudding Recipe

Name: Savory Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces sourdough bread, cut into 1-inch cubes; 4 ounces Swiss cheese, grated; 2 ounces Parmesan cheese, grated; 3 tablespoons butter; 4 ounces mixed wild mushrooms (shiitake, oyster, black trumpet or others), sliced; 2 cups roughly chopped fresh spinach; 1 cup chopped Swiss chard leaves; 1 leek, white and light green parts only, rinsed well and very thinly sliced; ⅓ cup Swiss chard stems, diced; 1 large egg; 3/4 cup whole milk; 3/4 cup heavy cream; Salt and freshly ground black pepper

Servings: persons

8 ounces sourdough bread, cut into 1-inch cubes
4 ounces Swiss cheese, grated
2 ounces Parmesan cheese, grated
3 tablespoons butter
4 ounces mixed wild mushrooms (shiitake, oyster, black trumpet or others), sliced
2 cups roughly chopped fresh spinach
1 cup chopped Swiss chard leaves
1 leek, white and light green parts only, rinsed well and very thinly sliced
⅓ cup Swiss chard stems, diced
1 large egg
3/4 cup whole milk
3/4 cup heavy cream
Salt and freshly ground black pepper

1
In a large mixing bowl, combine the bread, Swiss cheese and half of the Parmesan cheese.
2
In a large skillet over medium-low heat, melt 1 tablespoon of the butter.
3
Add mushrooms, and saute until tender, 2 to 3 minutes.
4
Transfer mushrooms to the mixing bowl.
5
Add 1 tablespoon of the butter to the skillet, and add the spinach and Swiss chard leaves.
6
Saute until wilted, about 2 minutes, and transfer to the mixing bowl.
7
Bring a small pan of water to a boil, and add the leeks and Swiss chard stems.
8
Blanch for 1 minute, remove from heat and drain well.
9
Add to bread mixture.
10
Preheat oven to 400 degrees.
11
Rub the inside of an 8-inch-square baking pan with the remaining 1 tablespoon butter.
12
In a medium bowl, beat egg just until blended.
13
In a saucepan over medium-low heat, combine milk and heavy cream.
14
Bring to a boil, and remove from heat.
15
While whisking vigorously, add about 1/2 cup of the hot milk mixture to the egg, then return the egg mixture to the pan and whisk until blended.
16
Add milk mixture to the bowl of dry ingredients, and stir.
17
Season with salt and pepper to taste.
18
Transfer mixture to the baking pan, pressing gently on surface.
19
Bake pudding until set, about 15 minutes.
20
Remove pan from oven.
21
Preheat a broiler with a rack about 6 inches from the heat.
22
Unmold pudding onto a cookie sheet or other flat pan.
23
Sprinkle remaining Parmesan cheese on top of the pudding, and place under broiler until golden brown, about 20 seconds.
24
Serve while hot.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces sourdough bread, cut into 1-inch cubes, 4 ounces Swiss cheese, grated, 2 ounces Parmesan cheese, grated, 3 tablespoons butter, and more.

Yes, Savory Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Savory Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions