Savory Bread Pudding

By • September 17, 2009 30 Comments

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Author Notes: I love savory breakfasts, and often make twists on traditionally sweet recipes for breakfast (like cheddar-leek-bacon waffles.) This was born from some leftover ham and boredom one Sunday morning. The heavy cream gives it a hint of creme brulee texture, but of course you can make it with something lighter like 2% milk.kamileon

Food52 Review: Just think of this as strata gone wild. Kamileon has concocted a rich, custardy bread pudding containing everything but the kitchen sink that somehow doesn’t feel overwrought. A couple of details really make this dish stand out. First, you toast the bread cubes before combining them with the rest of the ingredients, which ensures a crunchy top layer. Second, you add raw, chopped shallot, which mellows slightly in the oven but still retains a nice, subtle kick. Prosciutto, goat cheese and parmesan make any additional salt gratuitous, while sliced mushrooms and copious amounts of fresh thyme give the bread pudding some depth. We found that mixing the dry ingredients in a large bowl before putting them in the baking dish helped prevent spillover, and our bread pudding spent a mere 25 minutes in the oven. If you poke it in the center, and it bounces back, you know it’s set! – A&MThe Editors

Serves 4

  • 3 cups diced bread
  • 4 large eggs
  • 1 egg yolk
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 4 ounces chevre, finely crumbled
  • 3 ounces prosciutto, diced
  • 1 teaspoon fresh thyme
  • 2 shallot, minced
  • 4 crimini mushrooms, sliced
  • Cracked pepper, to taste
  • 1/4 cup shredded gruyere or parmesan (optional)
  1. Toast bread cubes in 350 degree oven for 10 minutes or so, stirring halfway through. Leave oven on at 350.
  2. In a bowl, mix together eggs, milk, and cream until thoroughly blended.
  3. In a 9x9 square baking pan, toss together bread cubes, prosciutto, shallot, mushrooms, thyme, and pepper.
  4. Gently stir in chevre.
  5. Pour egg mixture over bread cubes.
  6. If desired, garnish with a shredded cheese such as parmesan or gruyere, for a golden crust.
  7. Bake in a 350 degree oven for 40 minutes, or until a thermometer inserted into center reads above 145 degrees.

More Great Recipes: Breakfast & Brunch|Side Dishes|Cheese & Dairy|Bread|Breakfast

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Comments (30) Questions (2)


about 1 year ago Hazel

Fantastic easy dish. And as some people have commented, easy to substitute different ingredients. E.g. I used sautéed onions, finely diced mushrooms and bacon. Then covered it with leftover fondue. Delicious!


over 1 year ago Katelinlee

I made this using sourdough, mushrooms, leeks, kale, bacon and Swiss. Really good! Thanks for the great idea.


over 1 year ago Manhattan Tart

I doubled the recipe (for a dinner party for 8) as a side for Nach Waxman's Brisket, also on Food52. A light dinner it was not! ;-) Thanks to help from other reviewers I used "French Country Loaf" from Trader Joe's, which was a heartier, sliced half-loaf. I didn't remove the crusts and used the whole loaf (you'll see why in a sec...). I sauteed the shallots and mushrooms (a good 8 oz of sliced crimini) a bit before tossing w/ the bread. Because my prosciutto (not pancetta? huh?) was thinly sliced, I didn't saute it. I made a mistake when doubling the milk and used 1 1/2 cups of whole milk so used only 1 1/2 cups of cream but added an extra egg yolk and then, when it seemed super-soupy, 3 extra slices of bread (thereby completing the half loaf)! I skipped the chevre (was using it in the veggie side and didn't wanna be redundant) but used fontina (liberally) on the top (after about 1/3 C. of panko, as it still seemed a bit soupy). I chucked all of it into a well-greased 9x13 and baked it for 65 minutes. It came out golden and lovely and delicious. There were not many leftovers, which is just how I like it. It was fabulously rich and tasty. Will make it again.


over 1 year ago Manhattan Tart

Am making this as a side for brisket for a dinner party and am disappointed the "bread" called for in the recipe isn't more specific. What has anyone else used? Challah? Hearty, country loaf, crusts removed? Help, please?


over 1 year ago kamileon

I used a hearty wheat bread, but as long as you toast it a bit so it doesn't sog, you've got lots of wiggle room.


over 1 year ago lala

I've used hearty country loaf type bread and Italian bread for this recipe. I think I even used a baguette once, though not a super-crusty one. Just use something that won't disintegrate completely. Challah would be a good texture but I think would be too sweet/rich in my opinion.


almost 2 years ago Cookingly Yours

sounds delicious! I'll try it as a light autumn dinner with a green salad


about 2 years ago Jesse Gjerde

I don't believe this is really bread pudding, more along the lines of skillet but using bread rather than hash browns, not much of a difference.


about 2 years ago frizz

I made this today, and it was just a little too creamy for me. The chevre AND cream just put it over the top for me. (I never, ever thought that I'd argue against creaminess!) Next time I'll skip the chevre and top with a little more gruyere.


over 2 years ago Karl Rosaen

Karl is Food52's VP of Product.

I've made this recipe 3 times now and it always turns out great. One time I substituted the chevre with Zingerman Creamery's Sharon Hallow, a soft cow's cheese. Another time I used sausage instead of prosciutto, and a third I added some arugula. Like a frittata, this recipe is versatile!


over 2 years ago kamileon

We've also been using it as the basis for all sorts of variations. We did a manchego, spanish chorizo and caramelized onion variation that came out fantastically. It's more like a set of guidelines! As long as you keep the liquid to solid ratio about the same, and don't use too many really oily ingredients, you can't go wrong.


almost 3 years ago lschrive

This is lovely - made tonight in a 9x13 pan - watched closely so it wouldn't dry out. I loved all the crispness the bigger pan gave it. Thank you so much - will definitely play around with this recipe some more this Fall!


over 3 years ago tenuta melagrana

Substituted 3 cups fresh cavolo nero (chiffonade cut), for the mushrooms, sautéed the shallots- key!- and substituted rosemary for thyme and added one more egg and 1/2 cup more milk with bit of nutmeg.



over 3 years ago Pat in SoCal

I love a versatile recipe that inspires me to improvise. I sauted the shallots and mushrooms in the skillet left behind from breakfast bacon and skipped the procuitto. Added some great oven dried green tomatoes and used Brie instead of chevre. It was a wonderful accompaniment to baby back ribs. The Parma on top is a must.


almost 4 years ago QueenOfGreen

I've just returned from the DC book launch potluck, where I brought this recipe and Wow! This is HOLIDAY good! From a girl who doesn't like bread pudding! Thank you!


almost 5 years ago JenniferF

The proportions in this recipe are perfect for subbing in whatever you like: mushrooms, havarti, peas, sage were all in the fridge and worked well!


over 5 years ago paulkog

Just made this today (with bacon instead of prosciotto) and the family loved it. Parmesan added a very nice melty touch!

thank you for this, now added to my repertoire.


almost 6 years ago jc0418

my mouth is watering just reading this.. i cannot wait to make it!


almost 6 years ago kitchengardener

this was definitely a do again-
i did substitute half and half for the milk and cream
and crisp bacon for prosciutto
we have tried lots of similar ones but this is a good combination of easy and unique flavors - we'll make this one for the holidays!


almost 6 years ago flavoristabarr

I made this tonight with roasted butternut squash instead of the mushrooms and ricotta instead of the goat's cheese and it was FANTASTIC! Toasting the bread makes a welcome difference and the prosciutto is key.


almost 6 years ago Oui, Chef

This really does sound outstanding, and it's a beautiful too. A perfect Fall/Winter dish, I can't wait to make it!


almost 6 years ago Rohit Mitter

I'm not a huge fan of bread pudding, but this one sounds awesome! I agree with A&M, toasting the bread crumbs is a nice touch.


almost 6 years ago blim8183

Congrats on winning the contest!