Supper Bread Pudding Recipe

Name: Supper Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound egg bread such as challah, sliced; 2 tablespoons whole grain Dijon mustard; 4 tablespoons olive oil; 1 garlic clove, minced; 2 cups sliced mushrooms (cultivated or wild); 2 cups shredded yellow squash, salted and squeezed dry; Salt and freshly ground black pepper; 1/2 cup grated Parmesan cheese; 4 eggs, lightly beaten; 2 cups milk; About 2 cups spicy tomato sauce, heated; Chives, extra grated cheese and dried red pepper flakes for garnish, optional

Servings: persons

1/2 pound egg bread such as challah, sliced
2 tablespoons whole grain Dijon mustard
4 tablespoons olive oil
1 garlic clove, minced
2 cups sliced mushrooms (cultivated or wild)
2 cups shredded yellow squash, salted and squeezed dry
Salt and freshly ground black pepper
1/2 cup grated Parmesan cheese
4 eggs, lightly beaten
2 cups milk
About 2 cups spicy tomato sauce, heated
Chives, extra grated cheese and dried red pepper flakes for garnish, optional

1
Preheat oven to 350 degrees.
2
Butter a 2 quart baking pan.
3
Spread each slice of challah with mustard.
4
In olive oil saute the garlic for a few seconds.
5
Add mushrooms and zucchini and saute for 10 minutes or until tender.
6
If mushrooms and squash are watery, drain them.
7
Season with salt and pepper and cool to room temperature.
8
Arrange bread (mustard side up) mushrooms and squash, and cheese in alternate layers, ending with a layer of bread, mustard side down.
9
Mix the eggs with milk and pour this over the bread.
10
Poke holes through the bread several times and let this stand for 30 minutes.
11
Place baking dish in a larger baking pan and pour enough hot water to come halfway up the sides of the dish.
12
Bake for 45 minutes to an hour or until custard has set.
13
Cool for 10 minutes.
14
Serve each portion surrounded by tomato sauce and garnish with chives, cheese and red pepper flakes if you wish.

554

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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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/2 pound egg bread such as challah, sliced, 2 tablespoons whole grain Dijon mustard, 4 tablespoons olive oil, 1 garlic clove, minced, and more.

Yes, Supper 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!

Supper Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions