Sweet & Savory Bread Pudding Recipe

Name: Sweet & Savory Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1 lb brioche bread or 1 lb sourdough bread; 2 tablespoons butter; 1 lb butternut squash, peeled & cut into 3/4-inch pieces; 4 parsnips, peeled & cut into 3/4-inch pieces; 3 teaspoons kosher salt, divided; 2 teaspoons pepper, divided; 2 tablespoons olive oil; 3 tablespoons brown sugar; 2 tablespoons ground cinnamon; 1 tablespoon fresh thyme leave, chopped; 3 cups heavy cream; 8 eggs; 3/4 cup brandy

Servings: persons

1 1 lb brioche bread or 1 lb sourdough bread
2 tablespoons butter
1 lb butternut squash, peeled & cut into 3/4-inch pieces
4 parsnips, peeled & cut into 3/4-inch pieces
3 teaspoons kosher salt, divided
2 teaspoons pepper, divided
2 tablespoons olive oil
3 tablespoons brown sugar
2 tablespoons ground cinnamon
1 tablespoon fresh thyme leave, chopped
3 cups heavy cream
8 eggs
3/4 cup brandy

1
Preheat oven to 400u00b0F, Lightly butter a 9x13-inch glass baking dish; set aside.
2
Tear or cut bread into 1-inch pieces. Place bread pieces in a large mixing bowl; set aside.
3
In a large skillet, melt the butter over medium-high heat. Add the butternut squash and parsnips. Add 1 teaspoon salt and 1 teaspoon pepper. Cook, stirring occasionally, for 5 minutes or until slightly softened. Set aside to cool.
4
Drizzle the olive oil over the bread pieces, and toss gently. Add the brown sugar, cinnamon, 2 teaspoons salt, 1 teaspoon pepper, and chopped thyme leaves. Toss the ingredients together until the bread pieces are well coated.
5
In another bowl whisk together the heavy cream, eggs, and brandy. Pour the cream mixture over the bread mixture. Add the cooled vegetables, and toss gently until the bread is well coated with the custard mixture (but the bread still reamins in chunks).
6
Spoon the mixture into the buttered baking pan. Bake for 40 to 45 minutes, or until the bread pudding is puffed and golden.

1897

kcal

Calories

189

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: 1 1 lb brioche bread or 1 lb sourdough bread, 2 tablespoons butter, 1 lb butternut squash, peeled & cut into 3/4-inch pieces, 4 parsnips, peeled & cut into 3/4-inch pieces, and more.

Yes, Sweet & 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 & Savory Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions