Chewy, soft, and crispy with a healthy dose of gooey cheese this Savory Bread Pudding is what true comfort food tastes like!
Fresh herbs, swiss cheese and nutty Gruyere flavor this easy savory bread pudding that everyone loves. With my step by step photos and TIPS you can make the BEST savory bread pudding EVERY time!
Table of contents
Herb and Cheese Savory Bread Pudding Recipe
This is the make-ahead side dish that goes with almost everything. I often serve this easy savory bread pudding at Thanksgiving alongside roasted turkey. It also goes great with an Eye of Round Roast, roasted pork or chicken. Served with a side of bacon, sausage or sliced ham, this vegetarian savory bread pudding makes everyone happy - including the cook!
What is a savory pudding?
A savory pudding is just a "savory" version of bread pudding - cubed bread that's soaked in an egg custard and flavored with either sweet or savory ingredients. Sometimes called stratas, these dishes are mainstays in the "make-ahead" brunch and casserole category!
Savory Bread Pudding Ingredients - Each is Important!
For such a simple dish, there are a few things to keep in mind when choosing your ingredients for this recipe. You will need:
- BREAD - Texture is what we're looking for here. A french baguette or crusty sourdough are good choices. Homemade or store-bought bread both work - just make sure the bread has some body. Tender, flimsy bread results in a soggy texture which isn't what you want!
- EGGS - for moisture, flavor and structure. Choose large eggs for this recipe.
- HALF AND HALF - I've made this recipe with whole milk, cream and half and half. After testing the recipe several times, half and half was the clear winner. The whole milk version resulted in a drier texture and the all cream version was too heavy and rich.
- CHEESE- You have some choices here. In testing, a mix of strong and mild flavored cheeses had the best overall flavor. I used Gruyere and Swiss, but you could substitute Parmesan and mozzarella, or White cheddar and either mozzarella or swiss.
- FRESH HERBS: You have choices here as well. Fresh chives pair really well with eggs and like traditional stuffing, fresh sage adds a fragrant savory note. Other good choices include fresh Italian parsley and fresh thyme.
- DRIED HERBS: To round out the flavors, I added Herbs de Provence but Italian seasoning works very well. If you don't have that, 1 teaspoon each of basil, thyme and oregano is a good substitute.
- SHALLOTS: milder and sweeter than onions, their flavor complements both the cheese and the eggs.
- DRY WHITE WINE: alcohol works to amplify flavors! You can easily leave it out of the recipe if you don't imbibe!
How to Make Bread Pudding with Cheese!
- Cut up the Bread: Cut the bread into roughly even pieces for better texture. TIP: Day old or slightly stale bread is ideal for this recipe since it absorbs more of the egg and half and half mixture. This is what keeps the pudding from being soggy. For fresh bread, put the cut pieces on a sheet pan and dry them out in a 200- degree oven for about 20 minutes while you prep the rest of the ingredients.
- Saute the shallots: Saute the shallots in the butter or medium heat until they are soft and translucent. Add the wine (if using!) and reduce until only about 2 Tablespoons of liquid remains. Let the shallots cool while you make the custard.
- Add the eggs and half and half to a large bowl and whisk.
- Season with salt and white pepper. TIP: White pepper isn't as pungent as black pepper with a more complex flavor. If you don't have white pepper, you can substitute black pepper.
- Add the shallots, herbs and cheese and stir to combine.
- Add in the bread cubes and mix thoroughly.
- Butter a large baking dish and pour in the bread and custard mixture.
- Cover and refrigerate for an hour or up to a day. TIP: If refrigerating overnight, remove the mixture from the refrigerator about 30 minutes before you plan to bake the bread pudding.
- Remove the foil and bake in a preheated 350-degree oven.
Can you freeze savory bread pudding?
- Yes you can! Wrap the casserole well in plastic wrap and then in a layer of aluminum foil. Label and store in the freezer for 2 - 3 months.
- To defrost, place in the refrigerator overnight. Unwrap the casserole and reheat in a 350-degree oven for about 30 minutes until the casserole is heated through.
- TIP: To get that crispy top back, run under the broiler for a few seconds to crisp up the top!
Other Side Dishes you don't want to miss!
- Parmesan Risotto - this one's made in the Instant pot - all the creaminess without all the stirring!
- Rice Pilaf with Orzo - another classic side dish that goes with everything!
- Wild Rice Pilaf with Butternut Squash and Cranberries - SO good, I could eat this all by itself (and just between us, I have!)
If you enjoyed this recipe, I would LOVE for you to give it a 5-star rating! Cheers! Nancy
📖Recipe
Savory Bread Pudding with Herbs and Cheese
Chewy, soft, and crispy with a healthy dose of gooey cheese this Savory Bread Pudding is what true comfort food tastes like!
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Servings: 8
Calories: 518kcal
Ingredients
- 1 lb. baguette or sourdough bread
- ¼ cup butter, unsalted
- 2 shallots, sliced
- ½ cup dry white wine
- 6 large eggs
- 2 ¼ cups half and half
- 2 teaspoons salt
- 1 teaspoon white pepper
- 1 ¼ cups Gruyere cheese, shredded
- 1 ¼ cups swiss cheese, shredded
- ¼ cup fresh chives, minced
- ¼ cup fresh sage, minced
Instructions
- Cut the bread into 1 ½ inch cubes. If your bread is very fresh, put the cubes on a sheet pan and place in a 200-degree oven while you prep the other ingredients.
- Melt the butter in a small skillet over medium-high heat and add the shallots. Saute the shallots until they are soft and translucent.
- Add the wine and increase the heat to high. Boil the wine mixture until the liquid is reduced to about 2 tablespoons. Set aside to cool.
- In a large bowl, add the eggs and half and half and whisk. Add the herbs, cheese, shallot mixture and salt and pepper. Stir to combine.
- Add the bread and stir until thoroughly coated with the custard.
- Grease a 9 x 13 inch casserole and pour the bread and custard mixture in.
- Cover with plastic wrap and refrigerate for one hour or overnight.
TO BAKE:
- Pre heat the oven to 350 degrees.
- Uncover the bread pudding and place in the oven.
- Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
Recipe Notes
- BREAD: You want a bread with some structure so a baguette, artisanal loaf or crusty sourdough are all ideal. Soft breads like white sandwich bread or Italian bread won't cut it - you're bread pudding will be soggy! Day old or slightly stale bread is ideal for this recipe since it absorbs more of the egg and half and half mixture. This helps keep the pudding from being soggy.
- CHEESE: You have some choices here. In testing, a mix of strong and mild flavored cheeses had the best overall flavor. I used Gruyere and Swiss, but you could substitute Parmesan and mozzarella, or White cheddar and either mozzarella or swiss.
- HERBS: I used fresh herbs since they provide a fresher flavor and a prettier color. But if you don't have them you can substitute 3Tablespoons of dried herbs for the fresh herbs. TIP: If your herbs are older than 6 months, toss them and buy new ones since dried herbs lose their potency over time.
- Seasoning:White pepper isn't as pungent as black pepper with a more complex flavor. If you don't have white pepper, you can substitute black pepper.
- Baking dishes: The pudding turns out best in a glass or ceramic baking dish. I used a 9 x 13 inch casserole dish, but you can bake the pudding in a smaller casserole dish. If baking in a smaller casserole dish, you may need to increase the baking time. I would set the timer for 30 minutes and check and then adjust accordingly.
- Storage: You can assemble this bread pudding up to a day in advance and store in the refrigerator.
- After cooking: the bread pudding can be stored in the refrigerator for up to 2 days after baking.
- Re heating: Re heat the bread pudding in a 350 degree oven. Cover the bread pudding with foil and then run under the broiler for a minute to crisp the top if desired.
- Freezing: Wrap the bread pudding in plastic wrap and in a layer of foil, label and freeze for up to 2 - 3 months. Defrost in the refrigerator overnight and then reheat as instructed above.
Nutrition
Calories: 518kcal | Carbohydrates: 35g | Protein: 22g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 218mg | Sodium: 1164mg | Potassium: 274mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1090IU | Vitamin C: 2.4mg | Calcium: 510mg | Iron: 3.5mg
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Robin says
I have been dying to try one of these for a while now. I bet I can get my picky eater to try this. Cream! Cheese! Bread!
Lana @ Never Enough Thyme says
What a gorgeous savory bread pudding! I see so many recipes on a daily basis and many are very good. But few really excite me. This one does. I can hardly wait to recreate this in my own kitchen. Bravo!
Barbara | Creative Culinary says
I am so with you on the stuffing history. It always tasted exactly the same and has way too much sage. Which I now love but that's because I have my own plant and fresh is so amazing compared to dried sage. I try to make a new one each year but I have to admit; and this will come as no surprise to you at all...the one with pumpernickel bread and bourbon; well that one has been a keeper.
I agree with Lana...this is so unique and I'm dying to try it!
Jamie says
I really love this beautiful, flavorful alternative to stuffing! I've had good stuffing, bland stuffing and fabulous stuffing, but I think this bread pudding outdoes them all. I'll try this even without the turkey (we don't do Thanksgiving here). Perfect!
Marla says
You are right the count down is here!! Love this savory bread pudding 🙂
Heather | Farmgirl Gourmet says
Amazing! This is a fabulous recipe Nancy!! Love it.
xoxo
Heather
Kelly @ Evil Shenanigans says
I personally love stuffing, my mom's is legendary in our family, but I am always up for alternatives, and this would also make a wonderful Christmas side to a prime rib or roast duck or goose. I am so saving this for then!!
aida mollenkamp says
Nancy -- We also make bread pudding instead of stuffing because it's also doubles as a satisfying main for the vegetarians at the table. This one sounds fabulous!
mjskit says
Well...I have to say that for me, the dressing (or stuffing) is the best part of a Thanksgiving meal. 🙂 I'm sorry your experience with it is salty, mushy and brown. I need to make you a good dressing! With that said - your herb bread pudding looks fabulous! Looks like a great dish for between the two up and coming holidays! Beautiful dish.
Nancy says
Thanks MJ!! I definitely think I did not get the proper introduction to stuffing!
Gloria says
Nancy, this definitely looks like it's worth reserving some of that precious stomach space for. I love the rustic look of this with the big hunks of bread. It would make a great addition to any Thanksgiving table.
Nancy says
Hi Gloria!
I have to say it definitely is worth the tummy room!!!
Sylvie @ Gourmande in the Kitchen says
I don't really understand the appeal of stuffing, give me a good bread pudding like this over it any day!
Nancy says
Same here Sylvie!
Tickled Red says
Beautiful bread pudding for the holidays luv!
Nancy says
Thanks Red!!
the urban baker says
did you say cheese, bread, and pudding all in the same sentence? I would eat this all year round and I would covet the whole tray!
Nancy says
Me too Susan - it is total comfort food!
Allison [Girl's Guide to Social Media] says
I love this version of stuffing. I can imagine how moist and flavorful it is!
foodwanderings says
Srsly loving all these flavors. Shallots, chives all these flavorful cheeses. Just comforting holiday delicious!
Georgia Pellegrini says
I forget how great bread pudding is - it can be made savory or sweet with infinite flavor combinations, and is a wonderful way to use up day-old bread. I can't give up stuffing on my Thanksgiving table, but stuffing AND bread pudding never hurt anyone...
Nancy says
I totally agree with Georgia!!!
Lora @cakeduchess says
Besides the desserts, my favorite food part of the holiday is the stuffing! Your bread pudding is a wonderful and delicious alternative to stuffing:)
Nancy says
Hi Lora!!
So many people love stuffing more than the turkey - with all these stuffing recipes, I am going to have to try it!!
Diane {Created by Diane} says
this is really calling my name! It's looks so wonderful. Comfort food at it's best!!!
Nancy says
Thanks Diane - it definitely qualifies as comfort food!!
Katherine Martinelli says
This looks and sounds absolutely delicious! Perfect for Thanksgiving, but I have a feeling I will be making this all fall and winter 🙂 I love your blog!
Nancy says
Hi Katherine!!
Aww... thank you so much - you totally made my day!! After making this, my son informed me that he is definitely ready for another batch... ah to be a teenager!!!
Jen @ Savory Simple says
How perfect for Thanksgiving! Thank you for sharing this recipe!
Nancy says
Hi Jen!! Thank you for stopping by the Table!
Jana @ delectablymine says
This is my kind of "stuffing". I didn't grow up with stuffing at Thanksgiving either, so I could definitely try this for something different.
Nancy says
Hi Jana! This goes really well with roasted poultry or pork! I love that I can make it a day ahead and then just pop it into the oven - hope you enjoy it!!
Priscilla - She's Cookin' says
Stuffing (or dressing) is the best part of Thanksgiving for me! But I think a savory bread pudding could easily replace it 🙂
Nancy says
It definitely can replace the stuffing - it is definitely one of our new favorites!
Cindi @ Frugal New England Kitchen says
My that looks fabulous! I always heard my Grandmom spwak of Bread Pudding but she never made it for us. She was born in 1901. Definitely going to try your version! Pinning!
Nancy says
Hi Cindi!
I really hope you like it!!
Kel@The Kel Show says
I think I would skip the turkey to make tummy room for this!
Thanks for sharing this!
Nancy says
Hi Kel,
Thanks for stopping by the Table! So glad you like the soup!
Magic of Spice says
Much better than any stuffing I have seen...wow, just look at all that wonderful cheese! So delicious!
Wishing you and family a lovely Thanksgiving Nancy
Nancy says
Thank you!! I hope you and yours have a fabulous Thanksgiving as well!!
Ross says
Great recipe, but quick question. Can I replace the cheese listed with normal cheddar. I live in Korea and anything but cheddar is so expensive.
Nancy says
Hi Ross!!
Yes, cheddar would work great - I would probably reduce the amount of cheese by about a cup though since cheddar is a stronger flavored cheese!!
Ross says
thank you so much! going to make this tomorrow, I will let you know the consensus.
Also my girlfriend is making traditional stuffing, so it will be a taste off 'stuffing or bread pudding'
Nancy says
Hi Ross!
Can't wait to hear how the "taste off" goes - I hope you had a wonderful holiday!
Brandon @ Kitchen Konfidence says
Savory bread puddings are pure heaven to me. Bread, cheese and herbs soaked in half & half then baked. Can't get better than that!
Nancy says
I couldn't have said it better!!!
Cathy | She Paused 4 Thought says
Now you are talking! This is a stuffing I finally can sink my teeth into. YUM!
Nancy says
Me too Cathy! But it's addictive, so fair warning!!!
Valentina says
Oh my gosh, Nancy, amazing! Gruyere is the best and with all of that soft baked bread, it's perfect! YUM! And yes, it should be at the top of a comfort foods list. 🙂 ~Valentina
Nancy says
It's truly decadent.... but oh sooo good!!
Kelly | Foodtasia says
Oh so heavenly, Nancy! This is truly comfort food at its finest. This will be gracing our table at the soonest! Can't wait to try it!
Nancy says
Thanks Kelly!! It's incredibly decadent but... it's the holidays!!!
mamagirltc says
what if i don't have dry white wine? what can i substitute that for?
Nancy says
You can omit it or you could substitute white wine vinegar that been diluted (one part vinegar to one part water)
Esther says
I had not heard of savory bread pudding until I saw this recipe. What a great idea! I really appreciate how you give the historic and cultural roots of your recipes.
Carol says
Thank you for this fabulous recipe!!! My whole family loved it.