Savory Bread Pudding (Aka Strata) Recipe

Name: Savory Bread Pudding (Aka Strata)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 baguette cut into 1-inch pieces, cut bottom crust and short ends off bread; 1/4 cup olive oil; 4 teaspoons rosemary or thyme, chopped; 2 eggs; 1 cup chicken broth; 2 cups milk; 15 ounces artichoke hearts drained and chopped; 14 ounces spinach if frozen, thawed and water removed as best as you can and if fresh, wilted in a pan over low heat; 2 portobello mushrooms stems removed and chopped; 4 ounces cremini mushrooms stems removed and chopped; 3 stalks green onions chopped; 2 shallots small, chopped; 1/2 cup sundried tomatoes chopped; salt /pepper; 2 teaspoons oregano or herbes de provence, an herb you enjoy; 5 ounces gruyere cheese shredded, or another shredded cheese you enjoy

Servings: persons

1 baguette cut into 1-inch pieces, cut bottom crust and short ends off bread
1/4 cup olive oil
4 teaspoons rosemary or thyme, chopped
2 eggs
1 cup chicken broth
2 cups milk
15 ounces artichoke hearts drained and chopped
14 ounces spinach if frozen, thawed and water removed as best as you can and if fresh, wilted in a pan over low heat
2 portobello mushrooms stems removed and chopped
4 ounces cremini mushrooms stems removed and chopped
3 stalks green onions chopped
2 shallots small, chopped
1/2 cup sundried tomatoes chopped
salt /pepper
2 teaspoons oregano or herbes de provence, an herb you enjoy
5 ounces gruyere cheese shredded, or another shredded cheese you enjoy

1
Preheat the oven to 375 and grease a large casserole dish. In a bowl, place bread cubes and oil, rosemary or thyme, toss to coat. Spread on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and crunchy, stirring occasionally, about 15 to 20 minutes. Return toasted bread cubes to same large bowl. (You want to make sure they are crunchy or it will end up as mush on the bottom of the dish.)
2
In another bowl, whisk together the eggs, broth, milk, artichoke hearts, spinach, mushrooms, onion, shallots, sundried tomatoes, salt/pepper and herbs. Pour the wet mixture over the bread and let stand for 10 to 15 minutes to allow the bread to soak in the liquid somewhat. Transfer to the casserole dish and sprinkle gruyere over the top. Bake for 45-60 minutes, until the top is brown and crisp and there is no liquid left in the center. Let stand for 10 minutes before serving. This looks so rustic and beautiful, makes for a great breakfast, brunch or anytime meal really.

609

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 16 ingredients. The key ingredients include: 1 baguette cut into 1-inch pieces, cut bottom crust and short ends off bread, 1/4 cup olive oil, 4 teaspoons rosemary or thyme, chopped, 2 eggs, and more.

Yes, Savory Bread Pudding (Aka Strata) 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 (Aka Strata)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions