How many servings does this recipe make?

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

Savory Vegetable Bread Pudding From 'The Beekman 18

Name: Savory Vegetable Bread Pudding From 'The Beekman 1802 Heirloom Vegetable Cookbook'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, plus more for the baking dish; 1 tablespoon unsalted butter; 3 large sweet onions (such as Vidalia or Maui) or Spanish onions, halved and thinly sliced (6 cups); 1/2 pound mushrooms, thinly sliced; 3 large eggs; 2 cups whole milk; 1 cup heavy cream; 11/2 teaspoons coarse (kosher) salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon crumbled dried sage; 1 baguette (8 ounces), halved lengthwise and cut crosswise into 1-inch pieces; 8 ounces Fontina cheese (preferably Italian), cut into 1-inch cubes

Bake this irresistible Savory Vegetable Bread Pudding From 'The Beekman 1802 Heirloom Vegetable Cookbook' at home. Made with olive oil, unsalted butter,…

This Savory Vegetable Bread Pudding From 'The Beekman 1802 Heirloom Vegetable Cookbook' relies on simple, everyday ingredients such as unsalted butter, mushrooms, thinly sliced, large eggs and whole milk. It comes together quickly and makes 4 servings, at about 749 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Savory Vegetable Bread Pudding From 'The Beekman 1802 Heirloom Vegetable Cookbook' delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

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.

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Savory Vegetable Bread Pudding From 'The Beekman 1802 Heirloom Vegetable Cookbook'

Tips for the best results

Variations & substitutions

My Personal Notes

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