Savory Bread Pudding with Cheddar and Herbs Recipe
This Savory Bread Pudding is a comforting and hearty dish made with cubes of buttery, stale bread soaked in a rich custard of eggs, milk, cream, fresh herbs, and sharp cheddar cheese. Baked until puffed and golden, this casserole makes a perfect brunch, side dish, or light meal, bursting with cheesy, herbaceous flavor and a satisfying custard texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 to 8 servings 1x
- Category: Breakfast, Brunch, Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Bread Pudding
- 1 pound (454 g) stale, hearty and buttery bread (such as brioche, croissant, challah, or French bread)
- 5 large eggs, room temperature
- 1 cup (240 ml) milk
- 1 cup (240 ml) heavy cream
- 2 cups shredded cheddar cheese, divided
- 1 tablespoon fresh thyme or rosemary, finely chopped
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon melted butter (for greasing the baking dish)
Instructions
- Prep the Baking Dish: Pour a tablespoon (15 ml) of melted butter into the bottom of a 9- or 10-inch deep dish pie plate, or an 11 x 7 or 9 x 13-inch casserole dish. Tilt and rotate the dish to evenly coat the bottom and sides with the butter to prevent sticking.
- Cube the Bread: Cut the stale bread into cubes. Using bread like brioche, croissant, challah, or French bread helps ensure a rich and buttery flavor. Set the cubes aside for now.
- Make the Custard: In a large mixing bowl, whisk the eggs until well combined. Add the milk, heavy cream, fresh herbs (thyme or rosemary), salt, and pepper; whisk again until the mixture is smooth and fully blended.
- Add Cheese and Coat Bread: Stir in 1½ cups of shredded cheddar cheese into the custard mixture. Gently fold in the bread cubes, making sure every piece is fully coated in the cheesy custard. Allow the mixture to rest for a few minutes so the bread absorbs the custard while the oven preheats.
- Preheat Oven: Heat your oven to 375°F (190°C). This ensures it’s at the right temperature once the bread pudding is ready to bake.
- Assemble the Bread Pudding: Evenly pour the bread and custard mixture into the prepared baking dish. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top.
- Bake: Place the dish in the preheated oven and bake for 40 to 50 minutes. The bread pudding is done when it is fully puffed up, and a toothpick inserted in the center comes out clean or with just a few crumbs. To prevent the top from browning too quickly, cover the dish loosely with foil after 30 to 35 minutes if necessary.
- Cool and Serve: Remove the bread pudding from the oven and let it cool on a rack for 10 to 15 minutes. Optionally, garnish with additional fresh herbs before serving. Enjoy warm for the best flavor and texture.
Notes
- Use stale bread for best results because it soaks up the custard better without becoming mushy.
- You can swap cheddar for other semi-hard cheeses like Gruyère or Monterey Jack for different flavor profiles.
- Letting the bread soak in the custard before baking ensures a creamy interior.
- If the top browns quickly, cover with foil to prevent burning while the center finishes cooking.
- This dish can be made ahead and refrigerated before baking; increase baking time slightly if baking from cold.
Keywords: savory bread pudding, cheesy bread casserole, brunch recipe, baked custard, comfort food, cheddar bread pudding, herb bread pudding
