21 Delicious Savory Bread Pudding Recipes for Every Occasion

Mmm, who can resist the warm, comforting embrace of savory bread pudding? Whether you’re whipping up a quick weeknight dinner, celebrating seasonal flavors, or simply craving some cozy comfort food, we’ve got you covered. Dive into our roundup of 21 Delicious Savory Bread Pudding Recipes for Every Occasion and discover your next favorite dish that promises to delight your taste buds and soothe your soul.

Classic Cheese and Herb Savory Bread Pudding

You might think bread pudding is just for dessert, but this savory version will change your mind. Perfect for brunch or a cozy dinner, it’s a comforting dish that’s surprisingly easy to make.

Ingredients

• 4 cups of day-old bread, torn into bite-sized pieces
• 2 cups of whole milk
• 3 large eggs
• 1 cup of shredded sharp cheddar cheese
• 1/4 cup of grated Parmesan cheese
• 2 tbsp of chopped fresh parsley
• 1 tbsp of chopped fresh thyme
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• A splash of olive oil for greasing

Instructions

1. Preheat your oven to 350°F and lightly grease a baking dish with olive oil.
2. In a large bowl, whisk together the milk, eggs, salt, and pepper until well combined.
3. Add the bread pieces to the bowl, pressing them down gently to soak up the milk mixture. Let it sit for 10 minutes.
4. Stir in the cheddar cheese, Parmesan cheese, parsley, and thyme until everything is evenly distributed.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly.
6. Bake for 45 minutes, or until the top is golden brown and the center is set.
7. Let it cool for 5 minutes before serving to allow the flavors to meld together.

Zesty and rich, this bread pudding has a creamy interior with a crispy top. Serve it with a side salad for a complete meal, or enjoy it as is for a hearty snack.

Bacon and Cheddar Savory Bread Pudding

Great for brunch or a hearty side, this Bacon and Cheddar Savory Bread Pudding combines comfort with a touch of elegance. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 6 cups of day-old bread, cubed (about a loaf’s worth)
• 4 large eggs
• 2 cups of whole milk
• a splash of heavy cream
• 1 cup of sharp cheddar, shredded
• 6 slices of bacon, cooked and crumbled
• a couple of green onions, thinly sliced
• 1 tsp of mustard powder
• a pinch of salt and pepper

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish lightly.
2. Spread the cubed bread evenly in the prepared dish, ensuring no large gaps.
3. In a large bowl, whisk together the eggs, milk, heavy cream, mustard powder, salt, and pepper until fully combined.
4. Pour the egg mixture over the bread, pressing down gently to ensure all pieces are soaked. Tip: Let it sit for 10 minutes for the bread to absorb the liquid fully.
5. Sprinkle the shredded cheddar, crumbled bacon, and green onions evenly over the top.
6. Bake for 45-50 minutes, or until the top is golden and the center is set. Tip: Check doneness by inserting a knife in the center; it should come out clean.
7. Let the pudding rest for 5 minutes before serving. Tip: This allows the custard to set further, making slices cleaner.

Zesty and rich, this bread pudding offers a delightful contrast between the creamy interior and crispy top. Serve it warm with a side of fresh salad for a balanced meal, or enjoy it as is for a comforting treat.

Spinach and Feta Savory Bread Pudding

Begin by preheating your oven to 350°F and greasing a 9×13 inch baking dish. This Spinach and Feta Savory Bread Pudding is a hearty, flavorful dish that’s perfect for brunch or a light dinner, combining the richness of eggs and cheese with the freshness of spinach.

Ingredients

• 6 cups of day-old bread, torn into bite-sized pieces
• a couple of cups of fresh spinach, roughly chopped
• 1 cup of crumbled feta cheese
• 4 large eggs
• 2 cups of milk
• a splash of olive oil
• 1 teaspoon of salt
• a pinch of black pepper

Instructions

1. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
2. Add the torn bread pieces to the egg mixture, pressing down gently to ensure all the bread is soaked. Let it sit for 10 minutes to absorb the liquid.
3. Meanwhile, heat a splash of olive oil in a pan over medium heat and sauté the spinach until just wilted, about 2 minutes. Tip: Wring out any excess moisture from the spinach to prevent the pudding from becoming soggy.
4. Fold the sautéed spinach and crumbled feta into the bread mixture, distributing evenly.
5. Pour the mixture into the prepared baking dish and bake for 45 minutes, or until the top is golden and the center is set. Tip: Check for doneness by inserting a knife into the center; it should come out clean.
6. Let the pudding cool for 5 minutes before serving. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Resulting in a delightfully tender interior with a slightly crisp crust, this savory bread pudding pairs wonderfully with a simple green salad or roasted vegetables for a complete meal. Remember, the key to its fluffy texture lies in the bread fully absorbing the egg mixture, so don’t rush the soaking process.

Mushroom and Thyme Savory Bread Pudding

Alright, let’s dive into making this comforting Mushroom and Thyme Savory Bread Pudding. A perfect dish for those chilly evenings, it combines the earthy flavors of mushrooms with the aromatic touch of thyme, all baked into a soft, custardy bread pudding that’s sure to warm your heart.

Ingredients

• 4 cups of day-old bread, cubed (about half a loaf)
• 2 cups of sliced mushrooms (any kind you like)
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• A couple of sprigs of fresh thyme, leaves stripped
• 3 large eggs
• 2 cups of whole milk
• A splash of heavy cream (about 1/4 cup)
• 1 cup of grated Gruyère cheese
• 1 tbsp of olive oil
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish lightly with olive oil.
2. Heat 1 tbsp of olive oil in a skillet over medium heat. Add the onions and garlic, sautéing until soft, about 5 minutes.
3. Tip in the mushrooms and thyme leaves, cooking until the mushrooms are golden and any liquid has evaporated, roughly 8 minutes. Season with salt and pepper.
4. In a large bowl, whisk together the eggs, milk, and heavy cream until well combined. Stir in the grated Gruyère cheese.
5. Add the bread cubes and mushroom mixture to the bowl, tossing gently to ensure everything is evenly coated with the egg mixture.
6. Pour the mixture into the prepared baking dish, pressing down lightly to submerge the bread.
7. Bake for 45-50 minutes, until the top is golden brown and the center is set but still slightly wobbly.
8. Let it rest for 10 minutes before serving to allow the custard to set further.

Just out of the oven, this bread pudding boasts a crispy top with a soft, custardy interior, packed with the savory flavors of mushrooms and thyme. Serve it as a hearty main with a side salad or as a luxurious side to roasted meats.

Sun-Dried Tomato and Basil Savory Bread Pudding

Let’s dive into creating a comforting dish that combines the rich flavors of sun-dried tomatoes and fresh basil in a savory bread pudding. This recipe is perfect for beginners, offering a straightforward approach to a delicious meal.

Ingredients

• 4 cups of day-old bread, cubed
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 cup of sun-dried tomatoes, chopped
• A handful of fresh basil leaves, torn
• 3 large eggs
• 2 cups of whole milk
• A pinch of salt and pepper
• 1 cup of grated Parmesan cheese

Instructions

1. Preheat your oven to 350°F and lightly grease a baking dish with olive oil.
2. In a large bowl, toss the bread cubes with a splash of olive oil until lightly coated.
3. Spread the bread cubes on a baking sheet and toast in the oven for 10 minutes, or until slightly crispy.
4. While the bread toasts, sauté the minced garlic in a pan with a bit more olive oil until fragrant, about 1 minute.
5. Add the chopped sun-dried tomatoes to the pan and cook for another 2 minutes, then remove from heat.
6. In a separate bowl, whisk together the eggs, milk, salt, pepper, and half of the Parmesan cheese.
7. Combine the toasted bread cubes, garlic-tomato mixture, and torn basil leaves in the greased baking dish.
8. Pour the egg mixture over the bread, pressing down gently to ensure all pieces are soaked.
9. Sprinkle the remaining Parmesan cheese on top.
10. Bake for 45 minutes, or until the top is golden and the center is set.

Golden and bubbly, this bread pudding offers a delightful contrast between the crispy top and soft, custardy interior. Serve it warm with a side salad for a complete meal, or enjoy it as a hearty breakfast option.

Caramelized Onion and Gruyere Savory Bread Pudding

Ready to dive into a dish that combines the sweetness of caramelized onions with the rich, nutty flavor of Gruyere cheese in a comforting bread pudding? This savory twist on a classic dessert is perfect for any meal, offering a delightful balance of flavors and textures that will impress your family and friends.

Ingredients

• 2 cups of day-old bread, cubed (think a rustic loaf for the best texture)
• 1 large onion, thinly sliced (for that perfect caramelization)
• 1 cup of Gruyere cheese, grated (because its meltability is unmatched)
• 2 cups of whole milk (for richness)
• 3 large eggs (the binder that holds it all together)
• A splash of olive oil (for sautéing the onions)
• A pinch of salt and a couple of grinds of black pepper (to season)
• A sprinkle of fresh thyme leaves (for a hint of freshness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a baking dish lightly with olive oil.
2. Heat a splash of olive oil in a pan over medium heat. Add the thinly sliced onions and a pinch of salt, cooking slowly until they’re golden and caramelized, about 20 minutes. Stir occasionally to prevent burning.
3. In a large bowl, whisk together the eggs and milk until well combined. Season with a couple of grinds of black pepper.
4. Add the cubed bread, caramelized onions, and most of the Gruyere cheese to the bowl. Gently mix everything together, ensuring the bread is well coated with the egg mixture.
5. Transfer the mixture to the prepared baking dish, pressing down lightly. Sprinkle the remaining Gruyere and fresh thyme leaves on top.
6. Bake for 45 minutes, or until the top is golden brown and the center is set. Let it rest for 5 minutes before serving.

Here’s the deal: this bread pudding comes out with a crispy top and a soft, custardy interior, making every bite a mix of textures. The caramelized onions add a sweet depth, while the Gruyere brings a creamy, slightly sharp flavor. Serve it as a brunch centerpiece or a cozy dinner side—it’s versatile like that.

Roasted Red Pepper and Goat Cheese Savory Bread Pudding

Perfect for those who adore the creamy tang of goat cheese paired with the sweet, smoky depth of roasted red peppers, this savory bread pudding is a comforting dish that’s surprisingly simple to make. Let’s walk through the steps together to create this delightful meal.

Ingredients

• 4 cups of day-old bread, torn into bite-sized pieces
• 1 cup of roasted red peppers, chopped
• 4 oz of goat cheese, crumbled
• 3 large eggs
• 2 cups of whole milk
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 tsp of salt
• A pinch of black pepper
• A handful of fresh basil, chopped

Instructions

1. Preheat your oven to 350°F and lightly grease a baking dish with a splash of olive oil.
2. In a large bowl, whisk together the eggs, milk, minced garlic, salt, and black pepper until well combined.
3. Add the torn bread pieces to the egg mixture, pressing down gently to ensure all the bread is soaked. Let it sit for 10 minutes to absorb the liquid.
4. Fold in the chopped roasted red peppers, crumbled goat cheese, and fresh basil, distributing them evenly throughout the mixture.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Tip: For an extra crispy top, let the pudding sit uncovered for a few minutes before baking.
6. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the center is set. Tip: Check for doneness by inserting a knife into the center; it should come out clean.
7. Let the bread pudding cool for 5 minutes before serving. Tip: This resting time allows the flavors to meld together beautifully.

With its creamy interior, crispy edges, and the vibrant flavors of goat cheese and roasted red peppers, this savory bread pudding is a crowd-pleaser. Serve it warm with a side salad for a complete meal, or enjoy it as a hearty breakfast option.

Chorizo and Manchego Savory Bread Pudding

Let’s dive into making a Chorizo and Manchego Savory Bread Pudding, a dish that combines the rich flavors of Spanish chorizo with the creamy, nutty taste of Manchego cheese, all baked into a comforting bread pudding. Perfect for any meal of the day, this recipe is straightforward and rewarding.

Ingredients

• 4 cups of day-old bread, cubed (about half a loaf)
• 1 cup of chorizo, diced into small pieces
• 1 cup of Manchego cheese, grated
• 3 large eggs
• 2 cups of whole milk
• A splash of heavy cream (about 1/4 cup)
• A couple of tablespoons of olive oil
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• A pinch of salt and pepper
• A sprinkle of smoked paprika (about 1/2 tsp)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish with olive oil.
2. In a skillet over medium heat, add a tablespoon of olive oil and sauté the onion and garlic until soft, about 5 minutes. Tip: Don’t let the garlic brown to avoid bitterness.
3. Add the diced chorizo to the skillet and cook for another 5 minutes until it’s slightly crispy. Remove from heat and let it cool slightly.
4. In a large bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and smoked paprika until well combined.
5. Add the bread cubes, chorizo mixture, and grated Manchego cheese to the bowl. Gently toss to ensure everything is evenly coated with the egg mixture. Tip: Let the mixture sit for 10 minutes so the bread absorbs the liquid.
6. Transfer the mixture to the prepared baking dish and press down lightly. Bake for 45 minutes, or until the top is golden and the center is set. Tip: Cover with foil if the top browns too quickly.
7. Remove from the oven and let it rest for 5 minutes before serving.

You’ll love the contrast between the crispy top and the soft, custardy interior, with bursts of spicy chorizo and melted Manchego in every bite. Try serving it with a simple green salad dressed with lemon vinaigrette to cut through the richness.

Artichoke and Parmesan Savory Bread Pudding

For those evenings when you crave something comforting yet sophisticated, this Artichoke and Parmesan Savory Bread Pudding is your go-to dish. It’s a delightful twist on the classic, blending the tangy flavors of artichoke with the rich, nutty taste of Parmesan.

Ingredients

• 4 cups of day-old bread, cubed (think a rustic loaf for the best texture)
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 cup of marinated artichoke hearts, chopped
• 1/2 cup of grated Parmesan cheese
• 2 cups of whole milk
• 3 large eggs
• A pinch of salt and black pepper

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish with olive oil.
2. In a large bowl, toss the bread cubes with a splash of olive oil and the minced garlic until evenly coated.
3. Spread the bread mixture evenly in the prepared baking dish, then sprinkle the chopped artichoke hearts and half of the Parmesan cheese on top.
4. In another bowl, whisk together the milk, eggs, salt, and pepper until well combined. Pour this mixture over the bread and artichokes, pressing down slightly to ensure the bread absorbs the liquid.
5. Let the mixture sit for 10 minutes to allow the bread to fully soak up the egg mixture.
6. Sprinkle the remaining Parmesan cheese on top, then bake for 45 minutes, or until the top is golden brown and the center is set.
7. Remove from the oven and let it cool for a few minutes before serving.

Unbelievably creamy with a crispy top, this bread pudding is a perfect blend of textures. Serve it as a main dish with a side salad or as a hearty side to roasted meats for a meal that’s sure to impress.

Leek and Swiss Cheese Savory Bread Pudding

Just when you thought bread pudding couldn’t get any better, here comes a savory twist that’s perfect for brunch or a cozy dinner. This Leek and Swiss Cheese Savory Bread Pudding is a hearty, comforting dish that combines the sweetness of leeks with the nuttiness of Swiss cheese, all held together by a custardy bread base.

Ingredients

• A couple of cups of day-old bread, cubed
• 2 large leeks, thinly sliced (white and light green parts only)
• A splash of olive oil
• 1 1/2 cups of grated Swiss cheese
• 3 large eggs
• 1 1/2 cups of whole milk
• A pinch of salt and freshly ground black pepper

Instructions

1. Preheat your oven to 350°F and grease a baking dish with a bit of olive oil.
2. In a skillet over medium heat, sauté the leeks in a splash of olive oil until they’re soft and slightly caramelized, about 5 minutes. Tip: Don’t rush this step; caramelizing the leeks brings out their natural sweetness.
3. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
4. Add the bread cubes and sautéed leeks to the egg mixture, stirring gently to ensure all the bread is coated. Let it sit for 10 minutes so the bread can absorb the custard. Tip: This waiting period is crucial for the perfect texture.
5. Fold in half of the grated Swiss cheese, then transfer the mixture to the prepared baking dish. Sprinkle the remaining cheese on top.
6. Bake for 35-40 minutes, or until the top is golden and the center is set. Tip: To check for doneness, insert a knife in the center; it should come out clean.

Kick back and admire your creation. The top should be beautifully golden with a slightly crisp texture, while the inside remains soft and custardy. Serve it warm with a side salad for a complete meal, or enjoy it as is for a truly comforting dish.

Kale and Ricotta Savory Bread Pudding

Ready to transform your breakfast or brunch game with something unexpectedly delicious? This Kale and Ricotta Savory Bread Pudding is a hearty, comforting dish that combines the earthy flavors of kale with the creamy richness of ricotta, all baked into a soft, custardy bread pudding.

Ingredients

• 4 cups of day-old bread, torn into bite-sized pieces
• A couple of cups of kale, stems removed and leaves chopped
• 1 cup of ricotta cheese
• 3 large eggs
• 2 cups of whole milk
• A splash of olive oil
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• A pinch of nutmeg

Instructions

1. Preheat your oven to 350°F and lightly grease a baking dish with a splash of olive oil.
2. In a large bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until well combined.
3. Add the torn bread pieces to the egg mixture, pressing down gently to ensure all the bread is soaked. Let it sit for 10 minutes to absorb the liquid.
4. Meanwhile, heat a splash of olive oil in a pan over medium heat and sauté the chopped kale until just wilted, about 3 minutes. Tip: Don’t overcook the kale to keep its vibrant color and slight crunch.
5. Fold the sautéed kale and ricotta cheese into the bread mixture, distributing them evenly.
6. Pour the mixture into the prepared baking dish and bake for 45 minutes, or until the top is golden and the center is set. Tip: Check for doneness by inserting a knife in the center; it should come out clean.
7. Let the pudding cool for 5 minutes before serving. Tip: This resting time allows the custard to set further, making it easier to slice.

Perfect for a cozy morning, this savory bread pudding boasts a delightful contrast between the creamy interior and the slightly crispy top. Serve it with a drizzle of hot sauce or a side of fresh fruit for a balanced meal.

Garlic and Rosemary Savory Bread Pudding

Many of us have leftover bread that’s just begging to be transformed into something delicious. This Garlic and Rosemary Savory Bread Pudding is the perfect way to turn those stale slices into a comforting, flavorful dish that’s sure to impress.

Ingredients

• 4 cups of day-old bread, torn into chunks
• 2 cups of whole milk
• 3 large eggs
• 2 cloves of garlic, minced
• 1 tbsp of fresh rosemary, chopped
• A splash of olive oil
• A pinch of salt and pepper
• 1/2 cup of grated Parmesan cheese

Instructions

1. Preheat your oven to 350°F and lightly grease a baking dish with a splash of olive oil.
2. In a large bowl, whisk together the milk, eggs, minced garlic, chopped rosemary, and a pinch of salt and pepper until well combined.
3. Add the torn bread chunks to the bowl, pressing down gently to ensure they’re fully submerged in the milk mixture. Let it sit for 10 minutes to soak.
4. Transfer the soaked bread mixture into the prepared baking dish, spreading it out evenly.
5. Sprinkle the grated Parmesan cheese evenly over the top.
6. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the pudding is set.
7. Let it cool for a few minutes before serving to allow it to set further.

Creating layers of flavor, this bread pudding emerges from the oven with a crispy top and a soft, custardy interior. The garlic and rosemary infuse every bite with aromatic warmth, making it a versatile dish that pairs beautifully with a simple green salad or roasted vegetables. Consider serving it as a hearty breakfast or a cozy dinner side.

Olive and Fennel Savory Bread Pudding

Perfect for those who adore the combination of savory and slightly sweet, this Olive and Fennel Savory Bread Pudding brings a delightful twist to your table. It’s a comforting dish that layers flavors and textures in every bite, ideal for brunch or a cozy dinner.

Ingredients

• 4 cups of day-old bread, cubed (about half a loaf)
• 1 cup of pitted kalamata olives, roughly chopped
• 1 medium fennel bulb, thinly sliced (save a few fronds for garnish)
• 3 large eggs
• 2 cups of whole milk
• A splash of heavy cream (about 1/4 cup)
• 1 tbsp of Dijon mustard
• A couple of garlic cloves, minced
• 1/2 tsp of red pepper flakes
• 1 cup of grated Gruyère cheese
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter or cooking spray.
2. In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, minced garlic, red pepper flakes, salt, and pepper until well combined.
3. Add the bread cubes, chopped olives, and sliced fennel to the bowl. Gently toss to ensure everything is evenly coated with the egg mixture. Let it sit for 10 minutes to allow the bread to absorb the liquid.
4. Transfer the mixture to the prepared baking dish and sprinkle the grated Gruyère cheese evenly on top.
5. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set. A knife inserted in the center should come out clean.
6. Let the bread pudding cool for about 5 minutes before serving. Garnish with the reserved fennel fronds for a fresh, herby touch.

Rich in flavor with a creamy interior and a slightly crispy top, this bread pudding pairs wonderfully with a simple green salad or a bowl of tomato soup. For an extra touch of elegance, serve it in individual ramekins at your next dinner party.

Tomato and Mozzarella Savory Bread Pudding

Very few dishes can match the comforting embrace of a savory bread pudding, especially when it’s packed with the classic duo of tomato and mozzarella. This recipe is a straightforward guide to creating a dish that’s as satisfying to make as it is to eat, perfect for beginners and seasoned cooks alike.

Ingredients

• 4 cups of day-old bread, torn into bite-sized pieces
• 2 cups of cherry tomatoes, halved
• 1 1/2 cups of shredded mozzarella cheese
• 3 large eggs
• 1 1/2 cups of whole milk
• A splash of olive oil
• A couple of fresh basil leaves, chopped
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish with a splash of olive oil.
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. Tip: Ensure the eggs are fully incorporated for a uniform texture.
3. Add the torn bread pieces to the bowl, pressing them down gently to soak up the egg mixture. Let it sit for 10 minutes, stirring occasionally.
4. Fold in the halved cherry tomatoes and shredded mozzarella cheese, distributing them evenly throughout the bread mixture. Tip: Reserve a handful of cheese for topping to create a golden crust.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the reserved cheese on top.
6. Bake for 45 minutes, or until the top is golden brown and the center is set. Tip: Check for doneness by inserting a knife in the center; it should come out clean.
7. Let the bread pudding cool for 5 minutes before garnishing with chopped fresh basil.

The result is a delightfully moist interior with a crispy, cheesy top, offering a perfect balance of textures. Serve it warm as a hearty breakfast or pair it with a light salad for a satisfying dinner.

Pumpkin and Sage Savory Bread Pudding

Here’s a comforting dish that perfectly blends the earthy flavors of pumpkin with the aromatic touch of sage, creating a savory bread pudding that’s both hearty and elegant.

Ingredients

• 3 cups of day-old bread, cubed (about half a loaf)
• 1 cup of pumpkin puree (not pie filling)
• 2 cups of whole milk
• 3 large eggs
• 1/2 cup of grated Parmesan cheese
• 2 tbsp of fresh sage, finely chopped
• 1 tbsp of olive oil
• A pinch of salt and pepper
• A splash of heavy cream (optional, for richness)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish with olive oil.
2. In a large bowl, whisk together the pumpkin puree, milk, eggs, and a pinch of salt and pepper until smooth.
3. Add the bread cubes to the bowl, pressing them down gently to soak up the liquid. Let it sit for 10 minutes, stirring occasionally.
4. Fold in the grated Parmesan and chopped sage, ensuring everything is evenly distributed.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Drizzle with a splash of heavy cream if using.
6. Bake for 45-50 minutes, or until the top is golden brown and the center is set. Tip: Check doneness by inserting a knife in the center; it should come out clean.
7. Let it cool for 5 minutes before serving. Tip: This rest allows the pudding to set further, making it easier to slice.

With its creamy interior and crispy top, this pumpkin and sage savory bread pudding offers a delightful contrast in textures. Serve it as a standout side dish or elevate it to main course status with a simple green salad. Tip: For an extra flavor boost, drizzle with a bit of sage-infused olive oil before serving.

Butternut Squash and Blue Cheese Savory Bread Pudding

Butternut squash and blue cheese come together in this savory bread pudding that’s perfect for any season. Begin by preheating your oven to 375°F to ensure it’s ready when you are.

Ingredients

• 3 cups of cubed day-old bread (about half a loaf)
• 2 cups of diced butternut squash (about half a small squash)
• 1 cup of crumbled blue cheese
• 3 large eggs
• 1 1/2 cups of whole milk
• A splash of heavy cream
• A couple of tablespoons of olive oil
• 1 small onion, finely chopped
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• A pinch of nutmeg

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with a bit of olive oil.
2. In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Add the diced butternut squash and chopped onion, cooking until the squash is tender and the onion is translucent, about 10 minutes. Tip: Stir occasionally to prevent sticking.
3. In a large bowl, whisk together the eggs, milk, heavy cream, salt, pepper, and nutmeg until well combined.
4. Add the cubed bread, cooked butternut squash, and onion to the egg mixture. Gently fold in the crumbled blue cheese. Tip: Let the mixture sit for 10 minutes to allow the bread to absorb the liquid.
5. Pour the mixture into the prepared baking dish and bake for 35-40 minutes, or until the top is golden and the center is set. Tip: Check for doneness by inserting a knife in the center; it should come out clean.

Velvety and rich, this bread pudding boasts a creamy interior with pockets of melted blue cheese and sweet butternut squash. Serve it warm with a side of crisp greens for a comforting meal that’s sure to impress.

Sweet Corn and Jalapeno Savory Bread Pudding

Zesty flavors come together in this Sweet Corn and Jalapeno Savory Bread Pudding, a dish that’s as comforting as it is easy to make. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome every time.

Ingredients

• 4 cups of day-old bread, cubed
• 2 cups of sweet corn kernels
• 1 large jalapeno, finely diced
• 3 eggs
• 2 cups of whole milk
• A splash of heavy cream
• A couple of tablespoons of melted butter
• 1 teaspoon of salt
• A pinch of black pepper
• 1 cup of shredded cheddar cheese

Instructions

1. Preheat your oven to 350°F and grease a baking dish with a bit of the melted butter.
2. In a large bowl, whisk together the eggs, milk, heavy cream, remaining melted butter, salt, and black pepper until well combined.
3. Add the bread cubes, sweet corn, diced jalapeno, and half of the cheddar cheese to the bowl. Gently toss to ensure everything is evenly coated with the egg mixture.
4. Let the mixture sit for 10 minutes, allowing the bread to soak up the liquids for a moist pudding.
5. Transfer the mixture to the prepared baking dish and sprinkle the remaining cheddar cheese on top.
6. Bake for 45 minutes, or until the top is golden brown and the center is set.
7. Let it cool for a few minutes before serving to allow the flavors to meld together beautifully.

The pudding comes out wonderfully creamy with a slight crunch from the corn and a spicy kick from the jalapeno. Serve it warm with a side of sour cream or avocado slices for an extra layer of flavor.

Apple and Cheddar Savory Bread Pudding

Very few dishes can rival the comforting embrace of a warm, savory bread pudding, especially when it combines the sweet tang of apples with the sharp richness of cheddar. This recipe is a delightful twist on the classic, perfect for those cozy mornings or as a hearty side.

Ingredients

• 4 cups of day-old bread, cubed (a mix of textures works best)
• 2 medium apples, peeled and diced (go for something crisp like Granny Smith)
• 1 1/2 cups of sharp cheddar, shredded (because more cheese is always better)
• 3 large eggs (they’re the glue that holds everything together)
• 2 cups of whole milk (a splash more if your bread is super dry)
• 1 tbsp of Dijon mustard (for that little kick)
• 1/2 tsp of salt (just enough to enhance all the flavors)
• A pinch of black pepper (freshly ground if you’ve got it)
• 1 tbsp of butter, melted (for greasing the dish)

Instructions

1. Preheat your oven to 350°F (175°C) and brush a 9×13 inch baking dish with the melted butter to prevent sticking.
2. In a large bowl, toss the bread cubes, diced apples, and shredded cheddar together until evenly mixed.
3. In another bowl, whisk the eggs, milk, Dijon mustard, salt, and pepper until well combined. Tip: Letting this mixture sit for a minute helps the flavors meld.
4. Pour the wet ingredients over the bread mixture, pressing down gently to ensure every piece gets soaked. Let it sit for 10 minutes so the bread can absorb the liquid.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Tip: For a golden top, sprinkle a little extra cheese on top before baking.
6. Bake for 45-50 minutes, or until the top is crispy and the center is set. Tip: A knife inserted in the center should come out clean when it’s done.

Here’s the best part: the edges get wonderfully crispy while the inside stays moist and fluffy. Serve it warm with a drizzle of maple syrup for a sweet contrast, or pair it with a crisp salad for a full meal.

Pear and Gorgonzola Savory Bread Pudding

Gathering around the table for a warm, savory dish is one of life’s simple pleasures, and this Pear and Gorgonzola Savory Bread Pudding is no exception. Perfect for beginners, this recipe walks you through each step to create a dish that’s as rewarding to make as it is to eat.

Ingredients

• 4 cups of day-old bread, cubed (about half a loaf)
• 2 ripe pears, cored and sliced
• 1 cup of Gorgonzola cheese, crumbled
• 3 large eggs
• 2 cups of whole milk
• A splash of heavy cream
• A couple of tablespoons of fresh thyme leaves
• 1 teaspoon of salt
• A pinch of black pepper

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish lightly.
2. Spread the cubed bread evenly in the prepared baking dish.
3. Layer the sliced pears and crumbled Gorgonzola over the bread.
4. In a large bowl, whisk together the eggs, milk, heavy cream, thyme, salt, and pepper until well combined.
5. Pour the egg mixture over the bread, pears, and cheese, making sure everything is evenly coated. Let it sit for 10 minutes to allow the bread to absorb the liquid.
6. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the center is set.
7. Let the bread pudding cool for 5 minutes before serving to allow it to set further.

Unbelievably creamy with pockets of melted Gorgonzola and sweet pears, this savory bread pudding offers a delightful contrast of flavors and textures. Serve it as a brunch centerpiece or a cozy dinner side, and watch it disappear.

Fig and Prosciutto Savory Bread Pudding

Delightfully combining the sweetness of figs with the salty crispness of prosciutto, this savory bread pudding is a perfect dish for those who love a balance of flavors. It’s surprisingly simple to make, and I’ll walk you through each step to ensure your success.

Ingredients

• 4 cups of day-old bread, cubed
• a splash of olive oil
• a couple of figs, sliced
• 4 slices of prosciutto, torn into pieces
• 3 eggs
• 1 cup of milk
• a pinch of salt
• a sprinkle of black pepper
• a handful of grated Parmesan cheese

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish with a splash of olive oil.
2. Spread the cubed bread evenly in the prepared baking dish.
3. Scatter the sliced figs and torn prosciutto pieces over the bread.
4. In a bowl, whisk together the eggs, milk, a pinch of salt, and a sprinkle of black pepper until well combined.
5. Pour the egg mixture over the bread, figs, and prosciutto, ensuring everything is evenly coated.
6. Let the mixture sit for 10 minutes to allow the bread to absorb the liquid.
7. Sprinkle the grated Parmesan cheese on top.
8. Bake in the preheated oven for 35-40 minutes, or until the top is golden and the center is set.
9. Remove from the oven and let it cool for a few minutes before serving.

Enjoy the contrast of textures, from the creamy interior to the crispy top, and the harmonious blend of sweet and salty flavors. Serve it warm with a side salad for a complete meal.

Wild Mushroom and Truffle Oil Savory Bread Pudding

First, let’s dive into creating a dish that’s as comforting as it is elegant, perfect for those who appreciate the earthy flavors of mushrooms and the luxurious touch of truffle oil. This savory bread pudding is a delightful twist on the classic, offering a rich and satisfying experience with every bite.

Ingredients

• 4 cups of day-old bread, cubed (about half a loaf)
• 2 cups of mixed wild mushrooms, roughly chopped
• 1 large onion, diced
• 3 cloves of garlic, minced
• 4 eggs
• 2 cups of whole milk
• A splash of heavy cream
• 2 tbsp of truffle oil
• A couple of sprigs of fresh thyme, leaves only
• 1 cup of grated Gruyère cheese
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, sauté the onions until translucent, about 5 minutes.
3. Add the mushrooms and garlic to the skillet, cooking until the mushrooms are soft and their moisture has evaporated, roughly 8 minutes. Tip: Don’t overcrowd the pan to ensure the mushrooms brown nicely.
4. In a large bowl, whisk together the eggs, milk, cream, truffle oil, thyme, salt, and pepper.
5. Add the bread cubes and mushroom mixture to the bowl, tossing gently to ensure every piece is well-coated. Let it sit for 10 minutes to allow the bread to absorb the liquid.
6. Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the Gruyère cheese on top.
7. Bake for 45 minutes, or until the top is golden and the center is set. Tip: Cover with foil if the top browns too quickly.
8. Let it rest for 5 minutes before serving. Tip: This resting time helps the pudding set, making it easier to slice.

Just out of the oven, this bread pudding boasts a crispy top layer with a soft, custardy center, infused with the deep flavors of wild mushrooms and truffle oil. Serve it as a standout side dish or elevate it to main course status with a simple green salad on the side.

Conclusion

You’ve just discovered 21 savory bread pudding recipes that promise to delight at any gathering or cozy night in. Whether you’re craving classic comfort or bold new flavors, this roundup has something for every palate. Don’t forget to try these recipes, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!