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Savory Bread Pudding with Eggs and Cheese served on a plate

Savory Bread Pudding with Eggs and Cheese

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Savory bread pudding with eggs and cheese bakes to a custardy interior with crispy golden edges. Day-old bread soaks up the whisked egg custard without falling apart, while melted cheese creates rich pockets throughout the dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 cups bread day-old, French or sourdough, cut into 1-inch cubes
  • 6 large eggs whisk thoroughly
  • 2 cups whole milk or cream
  • 0.75 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1.5 cups shredded cheddar cheese or gruyere
  • 2 tablespoon butter for greasing pan
  • 1 medium onion or leek, diced
  • 2 tablespoon fresh thyme or parsley, chopped
  • 0.5 cups bacon or mushrooms optional, cooked

Method
 

  1. Preheat oven to 350°F and grease an 8x8-inch baking dish with butter. Cut day-old bread into 1-inch cubes and spread evenly in the prepared dish.
    6 cups bread, 2 tbsp butter
  2. Whisk together eggs, milk, salt, and black pepper in a large bowl until smooth. Pour the custard over the bread cubes and press down firmly to ensure even soaking. Let stand for 10 minutes.
    6 large eggs, 2 cups whole milk, 0.75 tsp salt, 0.5 tsp black pepper
  3. Sauté diced onion in a skillet over medium heat for 5-7 minutes until translucent and softened. Stir the cooked onions and 1 cup of shredded cheese into the soaked bread mixture. Sprinkle the remaining ½ cup of cheese evenly on top.
    1.5 cups shredded cheddar cheese, 1 medium onion
  4. Bake on the middle rack for 40-45 minutes until the center is set and the edges are golden brown. The custard should jiggle slightly in the center but not appear wet.
  5. Let the pudding rest for 10 minutes before cutting into squares. Optional: Broil for 2-3 minutes to crisp the top without burning the cheese.

Notes

  • Use day-old bread cut into 1-inch cubes to prevent sogginess.
  • Press the bread firmly into the custard and let it soak for 10 minutes before baking.
  • Rest the pudding after baking to allow the custard to fully set and avoid collapse.

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