18 Delicious Savory Bread Pudding Recipes for Every Occasion

Who says bread pudding has to be sweet? These 18 savory bread pudding recipes are here to shake up your mealtime routine with cheesy, herby, and downright delicious twists on the classic. Whether you need a cozy weeknight dinner, a brunch showstopper, or a holiday-worthy side, there’s a flavor-packed option for every craving. Get ready to fall in love with bread pudding all over again!

Cheesy Bacon and Spinach Savory Bread Pudding

This Cheesy Bacon and Spinach Savory Bread Pudding is the ultimate comfort dish—rich, custardy, and packed with smoky, cheesy goodness.

• 6 cups cubed day-old French bread (1-inch pieces)
• 6 slices thick-cut bacon, chopped
• 1 small yellow onion, diced
• 2 cups fresh baby spinach, roughly chopped
• 1 1/2 cups shredded sharp cheddar cheese
• 4 large eggs
• 2 cups whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a skillet over medium heat, cook chopped bacon until crispy, about 6 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the pan.
3. Sauté diced onion in the bacon fat until soft, about 4 minutes. Add spinach and cook just until wilted, 1–2 minutes. Remove from heat.
4. In a large bowl, whisk together eggs, milk, salt, pepper, and garlic powder. Fold in bread cubes, bacon, onion-spinach mixture, and 1 cup of cheddar cheese until evenly coated.
5. Pour mixture into the prepared dish and top with remaining 1/2 cup cheese. Bake for 40–45 minutes until puffed and golden. Let rest 5 minutes before serving.

The magic here? Crispy bacon bits sink into the custard, creating pockets of smoky flavor in every bite. Tip: For extra texture, broil for 1–2 minutes at the end—just watch closely!

Herbed Mushroom and Gruyère Savory Bread Pudding

This rich, custardy bread pudding is like a hug in a baking dish—earthy mushrooms, melty Gruyère, and fresh herbs make it a showstopper side or cozy main.

Ingredients:

• 1 lb rustic sourdough bread, cut into 1-inch cubes (about 8 cups)
• 3 tbsp unsalted butter
• 1 lb cremini mushrooms, sliced
• 2 tbsp fresh thyme leaves
• 1 tbsp chopped fresh rosemary
• 3 cloves garlic, minced
• 1 1/2 cups grated Gruyère cheese
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Prep: Preheat oven to 350°F. Butter a 9×13-inch baking dish and scatter bread cubes evenly inside.
2. Sauté mushrooms: Melt 3 tbsp butter in a skillet over medium heat. Add mushrooms and cook 8–10 minutes until golden. Stir in 2 tbsp thyme, 1 tbsp rosemary, and 3 cloves garlic; cook 1 minute until fragrant. Spoon mixture over bread.
3. Make custard: Whisk 4 eggs, 2 cups milk, 1 cup cream, 1 tsp salt, and 1/2 tsp pepper in a bowl. Pour over bread, pressing cubes gently to soak. Top with 1 1/2 cups Gruyère.
4. Bake: Cover with foil and bake 30 minutes. Uncover and bake 20–25 minutes until puffed and golden. Let rest 10 minutes before serving.

The magic here? The custard turns the crispy bread edges silky while keeping the center pillowy—perfect for soaking up those mushroom juices.

Tip: Day-old bread works best! If it’s too fresh, toast the cubes at 300°F for 10 minutes first.

Roasted Garlic and Parmesan Savory Bread Pudding

This rich, custardy bread pudding is packed with nutty roasted garlic and sharp Parmesan—perfect for brunch or a cozy side dish.

Ingredients:

• 1 large head garlic, top trimmed to expose cloves
• 2 tbsp olive oil, divided
• 4 cups day-old crusty bread (like sourdough), torn into 1-inch pieces
• 1 1/2 cups whole milk
• 3 large eggs
• 1/2 cup grated Parmesan cheese, plus extra for topping
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Drizzle the trimmed garlic head with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until soft and golden. Squeeze cloves into a small bowl and mash into a paste.
2. Toss bread pieces with remaining 1 tbsp olive oil and spread on a baking sheet. Toast in the oven (same temperature) for 8 minutes until lightly crisp.
3. Whisk together milk, eggs, Parmesan, salt, pepper, and roasted garlic paste in a large bowl. Fold in toasted bread and let soak 15 minutes.
4. Transfer mixture to a greased 8×8-inch baking dish. Sprinkle with extra Parmesan and bake at 375°F for 30–35 minutes until puffed and golden. Garnish with parsley.

The roasted garlic melts into the custard, adding deep sweetness without overpowering—every bite is savory, creamy, and just a little luxurious.

Tip: For extra texture, sprinkle bread cubes with a pinch of salt before toasting.

Sun-Dried Tomato and Basil Savory Bread Pudding

This Sun-Dried Tomato and Basil Savory Bread Pudding is like a cozy hug in a baking dish—earthy, cheesy, and packed with Mediterranean flair.

• 6 cups day-old French bread, cut into 1-inch cubes
• 1 cup sun-dried tomatoes (oil-packed), drained and chopped
• 1/2 cup fresh basil leaves, thinly sliced
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 4 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with olive oil.
2. Spread bread cubes evenly in the dish. Scatter sun-dried tomatoes, basil, mozzarella, and Parmesan over the bread.
3. In a bowl, whisk eggs, milk, cream, 2 tbsp olive oil, minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes (if using) until smooth. Pour evenly over the bread mixture, pressing down lightly to soak.
4. Bake for 35–40 minutes until puffed, golden, and set in the center. Let rest 5 minutes before serving.

The magic here? The sun-dried tomatoes caramelize slightly at the edges, adding a sweet-tangy depth to every bite. Serve it warm for brunch or as a hearty side—leftovers (if any!) reheat like a dream.

Tip: For extra richness, swap half the milk for chicken or vegetable broth.

Caramelized Onion and Thyme Savory Bread Pudding

This rich, custardy bread pudding is packed with sweet caramelized onions and earthy thyme—a cozy side dish that steals the show at any dinner table.

Ingredients:

• 3 tbsp unsalted butter, divided
• 2 large yellow onions, thinly sliced
• 1 tsp granulated sugar
• 1/2 tsp kosher salt, plus extra for seasoning
• 4 cups day-old crusty bread (like sourdough), torn into 1-inch pieces
• 3 large eggs
• 1 1/2 cups whole milk
• 1 tbsp fresh thyme leaves
• 1/4 tsp black pepper
• 1/2 cup grated Gruyère cheese

Instructions:

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish with 1 tbsp butter.
2. Melt remaining 2 tbsp butter in a skillet over medium-low heat. Add onions, sugar, and 1/2 tsp salt. Cook, stirring occasionally, for 25 minutes until deeply golden. Remove from heat.
3. Spread bread in the prepared dish. Scatter caramelized onions and thyme leaves evenly over the top.
4. In a bowl, whisk eggs, milk, and black pepper. Pour over the bread, pressing lightly to submerge. Let sit 10 minutes for custard to absorb.
5. Sprinkle Gruyère on top. Bake for 35–40 minutes until puffed and golden. Cool 5 minutes before serving.

The magic here? Slow-cooked onions melt into the custard, creating pockets of sweetness against the savory Gruyère—no one will guess it’s so simple!

Tip: For extra texture, use a mix of bread types (like ciabatta and whole grain).

Spicy Chorizo and Cheddar Savory Bread Pudding

This rich, comforting bread pudding swaps sweetness for smoky chorizo and melty cheddar—perfect for brunch or a cozy dinner side.

Ingredients:

• 6 cups day-old French bread, torn into 1-inch pieces
• 1 tbsp olive oil
• 8 oz fresh chorizo, casings removed
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 large eggs
• 2 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Spread bread pieces on a baking sheet and toast for 8 minutes until slightly dry.
2. Heat olive oil in a skillet over medium. Cook chorizo, breaking it up, for 5 minutes until browned. Add onion, garlic, smoked paprika, salt, and pepper; sauté 3 minutes until soft.
3. Whisk eggs and milk in a large bowl. Fold in toasted bread, chorizo mixture, and 3/4 cup cheddar. Transfer to a greased 9×13-inch baking dish. Top with remaining 1/4 cup cheddar.
4. Bake 35–40 minutes until puffed and golden. Sprinkle with parsley.

The crispy-cheesy top contrasts beautifully with the custardy center, while the chorizo adds just the right kick. Tip: For extra texture, swap half the milk for heavy cream.

Zucchini and Goat Cheese Savory Bread Pudding

This Zucchini and Goat Cheese Savory Bread Pudding is like a cozy hug in a baking dish—creamy, savory, and packed with summer veggies.

• 4 cups day-old French bread, cut into 1-inch cubes
• 2 medium zucchinis, thinly sliced (about 2 cups)
• 4 oz goat cheese, crumbled
• 3 large eggs
• 1 1/2 cups whole milk
• 1/4 cup heavy cream
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp fresh basil, chopped

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish with olive oil.
2. In a large bowl, whisk together eggs, milk, cream, 1 tsp salt, 1/2 tsp black pepper, and red pepper flakes (if using). Stir in bread cubes and let soak for 10 minutes.
3. Meanwhile, heat 1 tbsp olive oil in a skillet over medium. Add zucchini and cook for 3–4 minutes until just softened. Remove from heat.
4. Layer half the bread mixture in the baking dish. Top with zucchini, goat cheese, and basil, then add remaining bread mixture. Press down gently.
5. Bake for 35–40 minutes until puffed and golden. Let cool 5 minutes before serving.

The magic here? The goat cheese melts into pockets of tangy richness, balancing the sweet zucchini and custardy bread. Tip: For extra crunch, sprinkle the top with breadcrumbs before baking.

Jalapeño and Corn Savory Bread Pudding

This hearty bread pudding swaps sweetness for spice, packing fresh corn and jalapeños into every comforting bite.

Ingredients:

• 4 cups day-old French bread, cubed (about 1/2-inch pieces)
• 1 cup fresh or frozen corn kernels
• 2 jalapeños, seeded and finely diced
• 1/2 cup shredded sharp cheddar cheese
• 4 large eggs
• 2 cups whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter, softened

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish with 1 tbsp butter.
2. In a large bowl, whisk together eggs, milk, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Add bread cubes, corn, jalapeños, and cheddar cheese to the bowl. Gently fold until evenly coated.
4. Pour mixture into the prepared dish, pressing down lightly. Let sit 10 minutes for bread to absorb liquid.
5. Bake for 40–45 minutes until puffed, golden, and set in the center. Cool 5 minutes before serving.

The jalapeños add just enough kick to balance the creamy custard, while the corn brings pops of sweetness—perfect for brunch or a cozy side dish.

Tip: For extra crunch, sprinkle extra cheese on top during the last 10 minutes of baking.

Smoked Salmon and Dill Savory Bread Pudding

This elegant yet easy bread pudding swaps sweet for savory, pairing smoky salmon with fresh dill and a creamy custard for a brunch-worthy centerpiece.

Ingredients:

• 4 cups day-old crusty bread, torn into 1-inch pieces
• 1 cup smoked salmon, flaked into bite-sized pieces
• 4 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup fresh dill, finely chopped
• 1 tbsp Dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter (for greasing)

Instructions:

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish with 1 tbsp unsalted butter.
2. In a large bowl, whisk together 4 large eggs, 1 1/2 cups whole milk, 1/2 cup heavy cream, 1 tbsp Dijon mustard, 1/2 tsp kosher salt, and 1/4 tsp black pepper until smooth.
3. Add 4 cups bread pieces, 1 cup smoked salmon, and 1/4 cup fresh dill to the custard mixture. Gently fold until evenly coated.
4. Transfer mixture to the prepared dish, pressing down lightly. Let sit 15 minutes to absorb custard.
5. Bake for 40–45 minutes until puffed and golden, with no liquid jiggling in the center.

The magic here? The salmon stays silky while the bread soaks up the herby custard, creating layers of texture in every bite.

Tip: For extra richness, sprinkle 1/4 cup grated Parmesan over the top before baking.

Spinach and Feta Savory Bread Pudding

This savory bread pudding is like a cozy hug in dish form—packed with creamy feta, tender spinach, and crusty bread soaked in a rich custard. Perfect for brunch or a comforting side!

Ingredients:

• 6 cups day-old crusty bread, torn into 1-inch pieces
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 5 oz fresh spinach, roughly chopped
• 4 large eggs
• 2 cups whole milk
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 1 cup crumbled feta cheese

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish and scatter the bread pieces evenly in it.
2. Heat 1 tbsp olive oil in a skillet over medium. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook for 30 seconds. Add spinach and sauté just until wilted, 2 minutes. Remove from heat.
3. In a bowl, whisk together 4 eggs, 2 cups milk, 1 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using).
4. Spread the spinach mixture over the bread, then sprinkle with 1 cup feta. Pour the egg mixture evenly over everything, pressing the bread down lightly to soak. Let sit 10 minutes.
5. Bake for 35–40 minutes until puffed and golden. Cool 5 minutes before serving.

The magic here? The custard turns the bread luxuriously soft underneath while the top stays crisp—a textural dream. Feta adds a salty tang that balances the earthy spinach perfectly.

Tip: For extra richness, swap half the milk for heavy cream.

Artichoke and Parmesan Savory Bread Pudding

This rich, cheesy bread pudding is the ultimate comfort food—brimming with artichokes, herbs, and nutty Parmesan for a dish that’s as satisfying as it is easy.

Ingredients:

• 4 cups day-old French bread, cut into 1-inch cubes
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup grated Parmesan cheese, divided
• 3 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish with 1 tbsp olive oil.
2. In a large bowl, toss bread cubes, artichoke hearts, and 3/4 cup Parmesan cheese.
3. In another bowl, whisk eggs, milk, heavy cream, remaining 1 tbsp olive oil, garlic, thyme, salt, and pepper until smooth.
4. Pour the egg mixture over the bread, pressing down gently to soak. Let sit 10 minutes.
5. Sprinkle remaining 1/4 cup Parmesan on top. Bake 35–40 minutes until puffed and golden.
6. Garnish with fresh parsley and serve warm.

The magic here? The custard soaks into the bread, creating a creamy interior with crispy edges—plus the briny artichokes cut through the richness perfectly.

Tip: For extra depth, swap half the Parmesan for sharp cheddar or Gruyère.

Roasted Red Pepper and Mozzarella Savory Bread Pudding

This Roasted Red Pepper and Mozzarella Savory Bread Pudding is like a cozy hug in dish form—creamy, cheesy, and packed with smoky-sweet peppers.

• 4 cups day-old French bread, cut into 1-inch cubes
• 1 cup roasted red peppers, drained and chopped
• 1 1/2 cups shredded mozzarella cheese
• 4 large eggs
• 2 cups whole milk
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp chopped fresh basil (optional, for garnish)

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish with 1 tbsp olive oil.
2. Spread bread cubes in the dish. Top evenly with roasted red peppers and 1 cup mozzarella.
3. In a bowl, whisk together eggs, milk, garlic powder, smoked paprika, salt, and black pepper. Pour over the bread mixture, pressing lightly to submerge.
4. Let sit 15 minutes to absorb. Sprinkle remaining 1/2 cup mozzarella on top and drizzle with 1 tbsp olive oil.
5. Bake 35–40 minutes until puffed, golden, and set in the center. Cool 5 minutes, then garnish with basil if using.

The magic here? The bread soaks up all that creamy custard while the peppers add a pop of color and sweetness—no one will guess it’s so simple!

Tip: For extra depth, stir 1 tbsp grated Parmesan into the egg mixture.

Kale and Sausage Savory Bread Pudding

This Kale and Sausage Savory Bread Pudding is the ultimate cozy dish—think rich, custardy bread with hearty greens and smoky sausage for a meal that feels like a hug.

• 1 lb Italian sausage (casings removed)
• 4 cups cubed day-old crusty bread (1-inch pieces)
• 2 cups chopped kale (stems removed)
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 4 large eggs
• 2 cups whole milk
• 1/2 cup grated Parmesan cheese
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add sausage, breaking it into crumbles, and cook until browned (5–6 minutes). Transfer to a plate.
3. In the same skillet, sauté onion until soft (4 minutes), then add garlic and kale, cooking until wilted (2 minutes). Remove from heat.
4. Whisk together 4 eggs, 2 cups milk, 1/2 cup Parmesan, 1 tsp Dijon, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl.
5. Layer bread, sausage, and kale mixture in the baking dish. Pour egg mixture evenly over top, pressing bread to submerge. Let sit 10 minutes.
6. Bake 35–40 minutes until puffed and golden. Cool 5 minutes before serving.

The magic here? The bread soaks up all the savory custard while staying slightly chewy—no soggy bites!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Caramelized Leek and Blue Cheese Savory Bread Pudding

This rich, custardy bread pudding gets a gourmet twist with sweet caramelized leeks and tangy blue cheese—perfect for brunch or a cozy dinner side.

Ingredients:

• 3 cups day-old French bread, torn into 1-inch pieces
• 2 large leeks (white and light green parts), thinly sliced (about 2 cups)
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 tsp Dijon mustard
• 4 oz crumbled blue cheese
• 1 tbsp chopped fresh thyme

Instructions:

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish.
2. In a skillet over medium heat, melt 2 tbsp unsalted butter. Add leeks, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, until soft and golden (about 10 minutes). Remove from heat.
3. In a bowl, whisk together 3 large eggs, 1 1/2 cups whole milk, 1/2 cup heavy cream, and 1 tsp Dijon mustard.
4. Layer half the bread in the baking dish. Top with caramelized leeks, 4 oz crumbled blue cheese, and 1 tbsp chopped fresh thyme. Add remaining bread, then pour egg mixture evenly over top. Press gently to submerge bread.
5. Bake 40–45 minutes until puffed and golden. Let rest 5 minutes before serving.

The contrast of creamy custard, funky cheese, and buttery leeks makes this dish feel indulgent yet unfussy. Tip: For extra crunch, sprinkle toasted walnuts on top before baking.

Pesto and Cherry Tomato Savory Bread Pudding

This cozy, Italian-inspired bread pudding turns stale bread into a vibrant, cheesy bake with bursts of juicy tomatoes and herby pesto—perfect for brunch or a simple supper.

Ingredients:

• 4 cups day-old crusty bread, torn into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1/2 cup basil pesto (store-bought or homemade)
• 3 large eggs
• 1 1/2 cups whole milk
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish with 1 tbsp olive oil.
2. In a large bowl, whisk together eggs, milk, pesto, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Add bread pieces to the egg mixture, pressing gently to soak. Fold in cherry tomatoes and 1/4 cup Parmesan.
4. Transfer to the prepared dish, sprinkle with remaining 1/4 cup Parmesan, and bake for 35–40 minutes until puffed and golden at the edges.

The magic here? The bread soaks up the pesto-infused custard while the tomatoes caramelize slightly, creating pockets of tangy sweetness in every bite.

Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely to avoid burning!

Ham and Swiss Savory Bread Pudding

This cozy bread pudding turns leftover ham and crusty bread into a rich, cheesy brunch showstopper—think French toast meets quiche!

Ingredients

• 4 cups cubed day-old French bread (1-inch pieces)
• 1 1/2 cups diced cooked ham
• 1 1/2 cups shredded Swiss cheese
• 4 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh chives

Instructions

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish.
2. Layer bread, ham, and Swiss cheese in the dish, pressing down lightly.
3. Whisk together eggs, milk, heavy cream, Dijon mustard, salt, and black pepper until smooth. Pour evenly over the bread mixture.
4. Let sit 15 minutes, pressing bread down occasionally to soak up liquid. Sprinkle with chives.
5. Bake 40–45 minutes until puffed, golden, and set in the center. Cool 5 minutes before serving.

The magic here? The custard soaks into every nook of the bread, creating layers of creamy texture against the salty ham and nutty Swiss.

Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely!

Broccoli and Cheddar Savory Bread Pudding

This hearty bread pudding turns stale bread into a cheesy, veggie-packed comfort dish—perfect for brunch or a cozy weeknight side.

Ingredients:

• 4 cups cubed day-old French bread (1-inch pieces)
• 2 cups small broccoli florets
• 1 1/2 cups shredded sharp cheddar cheese
• 4 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter (for greasing)

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish with 1 tbsp unsalted butter.
2. Spread 4 cups cubed bread evenly in the dish. Scatter 2 cups broccoli florets and 1 cup cheddar cheese over the bread.
3. In a bowl, whisk together 4 eggs, 1 1/2 cups milk, 1/2 cup heavy cream, 1 tbsp Dijon mustard, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Pour evenly over the bread mixture.
4. Press bread down gently to soak. Sprinkle remaining 1/2 cup cheddar cheese on top.
5. Bake 35–40 minutes until puffed, golden, and set in the center. Let rest 5 minutes before serving.

The Dijon mustard adds a subtle tang that balances the richness of the cheddar, while the broccoli stays tender-crisp for a satisfying bite.

Tip: For extra depth, swap half the cheddar for Gruyère or add a pinch of smoked paprika to the egg mixture.

Sweet Potato and Sage Savory Bread Pudding

This cozy bread pudding turns humble ingredients into a rich, custardy dish with earthy sweetness and herby warmth—perfect for brunch or a hearty side.

Ingredients

• 3 cups cubed day-old crusty bread (like sourdough)
• 2 cups peeled, diced sweet potato (½-inch cubes)
• 1 tbsp olive oil
• 1 tbsp chopped fresh sage
• 3 large eggs
• 1½ cups whole milk
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup grated sharp cheddar cheese

Instructions

1. Preheat oven to 375°F. Toss sweet potato with olive oil and roast on a baking sheet for 20 minutes until tender. Let cool slightly.
2. In a large bowl, whisk eggs, milk, salt, and black pepper until smooth. Fold in bread, roasted sweet potato, sage, and cheddar until evenly coated.
3. Pour mixture into a greased 8×8-inch baking dish, pressing down lightly. Let sit 10 minutes for bread to absorb custard.
4. Bake for 35–40 minutes until puffed and golden, with no liquid pooling. Cool 5 minutes before serving.

The magic here? Roasting the sweet potatoes first deepens their flavor, while the sage adds a fragrant contrast to the creamy custard.

Tip: For extra crunch, sprinkle bread cubes on a sheet pan and toast at 300°F for 10 minutes before using.

Conclusion

With 18 mouthwatering savory bread pudding recipes, there’s something here for every occasion—whether it’s a cozy brunch, a holiday feast, or a quick weeknight dinner. We hope you find a new favorite to whip up and enjoy! Don’t forget to leave a comment telling us which recipe you loved most, and share this roundup with fellow foodies on Pinterest. Happy cooking!