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 olive oil or unsalted butter, plus more for the pan; 1 pound butternut squash, peeled and cut into 3/4-inch pieces; 4 parsnips, peeled and cut into 3/4-inch pieces; Salt and freshly ground black pepper; 1 (1-pound) loaf of brioche, challah, or sourdough bread, cut or torn into 1-inch pieces; 3 cups heavy cream; 8 large eggs, beaten; 1/2 cup brandy; 1/4 cup vegetable oil; 3 tablespoons light brown sugar; 1 1/2 tablespoons ground cinnamon; 1 tablespoon fresh thyme leaves, chopped

Servings: persons

2 tablespoons olive oil or unsalted butter, plus more for the pan
1 pound butternut squash, peeled and cut into 3/4-inch pieces
4 parsnips, peeled and cut into 3/4-inch pieces
Salt and freshly ground black pepper
1 (1-pound) loaf of brioche, challah, or sourdough bread, cut or torn into 1-inch pieces
3 cups heavy cream
8 large eggs, beaten
1/2 cup brandy
1/4 cup vegetable oil
3 tablespoons light brown sugar
1 1/2 tablespoons ground cinnamon
1 tablespoon fresh thyme leaves, chopped

1
Place an oven rack in the center of the oven and preheat the oven to 375F.
2
Grease a 9 x 13-inch glass baking dish.
3
Set aside.
4
In a large skillet, heat the olive oil over medium-high heat.
5
Add the butternut squash and parsnips.
6
Season with salt and pepper.
7
Cook, stirring occasionally, for 8 minutes, or until slightly softened.
8
Set aside to cool.
9
Put the bread in a large bowl.
10
In another large bowl, combine the heavy cream, eggs, and brandy.
11
Whisk in 2 teaspoons salt, 1 teaspoon pepper, the vegetable oil, brown sugar, cinnamon, and thyme until smooth.
12
Pour the cream mixture over the bread.
13
Add the cooled vegetables and toss until the bread and vegetables are coated.
14
Spoon the mixture into the prepared baking dish.
15
Bake for 40 to 45 minutes, until the bread pudding is puffed and golden (cover the pan with foil if the top becomes too brown during baking).

1974

kcal

Calories

199

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 12 ingredients. The key ingredients include: 2 tablespoons olive oil or unsalted butter, plus more for the pan, 1 pound butternut squash, peeled and cut into 3/4-inch pieces, 4 parsnips, peeled and cut into 3/4-inch pieces, Salt and freshly ground black pepper, 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