Sweet and Savory Bread Pudding Recipe

Name: Sweet and Savory Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter, plus extra for greasing the pan; 1 pound butternut squash, peeled, and cut into 3/4-inch pieces; 4 parsnips, peeled, and cut into 3/4-inch pieces; Kosher salt for seasoning; Freshly ground black pepper for seasoning; 1 (1 pound) loaf brioche, challah, or sourdough bread, cut or torn into 1-inch pieces; 3 cups heavy cream; 8 eggs, beaten; 3/4 cup brandy; 1/4 cup vegetable oil; 3 tablespoons brown sugar; 2 tablespoons cinnamon; 1 tablespoon fresh thyme leaves, chopped

Servings: persons

2 tablespoons butter, plus extra for greasing the pan
1 pound butternut squash, peeled, and cut into 3/4-inch pieces
4 parsnips, peeled, and cut into 3/4-inch pieces
Kosher salt for seasoning
Freshly ground black pepper for seasoning
1 (1 pound) loaf brioche, challah, or sourdough bread, cut or torn into 1-inch pieces
3 cups heavy cream
8 eggs, beaten
3/4 cup brandy
1/4 cup vegetable oil
3 tablespoons brown sugar
2 tablespoons cinnamon
1 tablespoon fresh thyme leaves, chopped

1
Set an oven rack in the center of the oven.
2
Preheat the oven to 400 degrees F. Grease a 9 by 13-inch glass baking dish.
3
Set aside.
4
In a large skillet, melt the butter over medium-high heat.
5
Add the butternut squash and parsnips.
6
Season, to taste, with salt and pepper.
7
Cook, stirring occasionally, for 5 minutes until slightly softened.
8
Set aside to cool.
9
Add the bread to a large bowl.
10
In another bowl mix together the heavy cream, eggs, brandy, vegetable oil, brown sugar, cinnamon and thyme.
11
Pour the cream mixture over the bread and toss gently to coat.
12
Add the cooled vegetables and toss until the bread is coated.
13
Spoon the mixture into the prepared pan.
14
Bake for 40 to 45 minutes until the bread pudding is puffed and golden.

1963

kcal

Calories

197

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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: 2 tablespoons butter, plus extra for greasing the pan, 1 pound butternut squash, peeled, and cut into 3/4-inch pieces, 4 parsnips, peeled, and cut into 3/4-inch pieces, Kosher salt for seasoning, and more.

Yes, Sweet and 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!

Sweet and Savory Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions