I am in search of a really good Savory Bread Pudding recipe that I can re-use with other ingredients

A base for Savory Bread Pudding

  • Posted by: Nan
  • September 8, 2014
  • 2332 views
  • 18 Comments

9 Comments

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Liza's Kitchen NYC
Liza's Kitchen NYC September 8, 2014

This one looks good - it was a "Best Recipe" winner: https://food52.com/recipes...

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boulangere
boulangere September 8, 2014

Here are some that might interest you:
https://food52.com/recipes...
https://food52.com/recipes...

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Pegeen
Pegeen September 8, 2014

Chicken, mushroom and leek strata by Yvonne Ruperti
http://www.seriouseats...
Cheesy mushroom and spinach bread pudding by Meatballs&Milkshakes
https://food52.com/recipes...

You could do lots of different substitutions or additions for either of these: bell peppers, chopped squash, chopped broccoli, shallots, ham, sausage, etc. You might need to increase the eggs, milk or cream, and some bread cubes if you need to bind a higher volume of ingredients.

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aargersi
aargersi September 8, 2014

As a general rule, you can use the same basic formula as you would for a sweet bread pudding - bread, milk, eggs, but leave the sugar out and then think about what sorts of savories to add in - cheese, meat or veggie tidbits, herbs and spices. You'll want to cook it the same way, in a water bath, and let that top get crunchy!

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aargersi
aargersi September 8, 2014

Also two more things that I find are key to good bread pudding (in my world anyhow) - use more milk and eggs than you think you need, and let the bread soak for a minimum of 30 minutes. I find that if it's very wet looking it comes out with a much nicer bread / custard texture. I have a bad habit of not measuring but what I do is fill whatever baking vessel I am using with the bread chunks. Then in a big bowl I'll whisk about a 50/50 milk and eggs mix, maybe a TAD heavier on the milk, and add in the bread. Stir and let it soak for a bit and if it looks dry at all I whisk additional eggs and milk off to the side and add them. I like the bread to completely sodden and still have some loose custard mix in the bowl.

sexyLAMBCHOPx
sexyLAMBCHOPx September 8, 2014

Yikes! I have never used a water bath for a savory or sweet bread pudding - custard yes, but bread pudding no...

Nan
Nan September 9, 2014

Right but what is that basic formula :)

aargersi
aargersi September 10, 2014

I think 1 part bread to 1 part 50:50 egg/milk mixture, with the proviso that is you have very dry bread you may need to add additional milk and egg. I really do eyeball it each time and adjust on the fly - maybe start with a small batch (I often do individual puddings in ramekins) to experiment and see how it comes out texture-wise so you can get an idea of what you are looking for and also how your tastes run - you might like more or less custard than I do. Bake in a water bath at 350 for app 1 hour, until the top is crunchy and it feels set but not hard to the touch.

sexyLAMBCHOPx
sexyLAMBCHOPx September 8, 2014

What do you mean by "re-use with other ingredients ?"

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Nan
Nan September 9, 2014

Re use other ingredients with the basic formula, whatever that is.

Nan
Nan September 10, 2014

I guess I should have said use not re-use meaning incorporating other ingredients to make different puddings

Jackie B
Jackie B September 13, 2014

Thomas Keller has great looking leek bread pudding in ad hoc at home. I just got the book and plan to try it soon. The book is pretty expens I've, so check AMA zon reviews to see if it will work for you. jackieB

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Nan
Nan September 14, 2014

thanks Jackie I just made the Leek bread Pudding, It is delicious

nutcakes
nutcakes September 15, 2014

Try a Panade. Judy Rogers has a great one in the Zuni Cafe Cookbook, the combination of onions, swiss chard and gruyere with the bread and broth is fantastic. After you make it you will have a good idea what else will work. I found it in a blog post, skip the blogger's off topic blather and go right to the recipe.
http://www.thewednesdaychef...

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Greenstuff
Greenstuff September 15, 2014

Judy Rogers' first choice for a cheese was Fontina Val d'Aosta, which I think would be even better! She had advice about other options too, so if you can check out the book instead of the blog nutcakes referenced, I think you'd like it.

Nancy
Nancy September 15, 2014

Here's a recipe that's a cousin to Savory Bread Pudding. http://www.saveur.com/article... - and, while it doesn't say so, it takes nicely to the addition of some blanched cauliflower, broccoli, asparagus or the like.

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Nancy
Nancy September 16, 2014

Another good recipe on this site: https://food52.com/recipes... (note recipe uses at least 2 pita loaves, and author Dania will soon update ingredient list to show them. they ARE mentioned in directions).

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Nancy
Nancy September 16, 2014

correction - my bad. Fattet chickpea bread pudding already shows "4 to 5 pita loaves" ...

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