This savory bread pudding recipe is rich and comforting, with tender mushrooms and melted cheese. The soft and tender bread mixture is just like sweet bread puddings, while the flavors resemble that of your favorite holiday stuffing. The stale bread soaks up all the flavor from the egg custard and fresh herbs, giving this savory pudding the best flavor.
When we think of bread pudding, we immediately think of dessert. But all that bread and custard is the perfect vehicle for savory ingredients like cheese, herbs, and veggies. And I'm so excited to share this savory bread pudding with you.
You're looking at a mega flavorful savory bread pudding with rich and soft dough, wild mushrooms, and melted gruyere cheese. Soak bread cubes in a rich egg custard overnight and enjoy baking it whenever you're ready.
Thanks to the eggs and versatile flavors, you can make this a savory Thanksgiving side dish or serve it in the morning as a breakfast casserole.
A quick note about testing this recipe: I tested this recipe with just milk and then with a mixture of milk and cream, and the heavy cream option added so much richness to the dish.
Need a lazy morning? Prep it the night before, let it soak, and the next morning you have an incredibly rich and savory breakfast.
How to Make Savory Bread Pudding
Here are the step-by-step instructions, with images, for this easy savory bread pudding. Skip down to the recipe card below for the full printable recipe.
Dry out the bread: leave the torn bread out on a large rimmed baking sheet for 2-3 days OR bake them at 200°F for 1 hour.
Saute the veggies: Melt butter in a large skillet. Saute wild mushrooms, shallots, and celery over medium heat until they're soft and fragrant. Add garlic, fresh sage, and thyme, then simmer with white wine for a few minutes.
Make the custard base: whisk together eggs, water, heavy cream, milk, salt, pepper, and shredded gruyere in a large bowl.
Success tip: Purchase a block of cheese and shred it yourself. Pre-shredded cheese contains preservatives that prevent it from melting as well.v
Layer the pudding and soak: place half of the stale bread in a single layer in a greased casserole dish. Add half of the veggie mixture then repeat with more bread and veggies. Pour the egg mixture evenly on top. Cover and refrigerate overnight.
Success tip: soaking for a long time helps the stale bread soak up all the custard. It gives it a great texture!
Bake: top with more shredded gruyere cheese and some parmesan cheese. Bake the vegetarian bread pudding for 35-40 minutes at 350 degrees f, until warmed through, the cheese is melted, and the top is golden brown.
Savory Bread Pudding Variations
Want to switch up the ingredients next time? All of these swaps would make a delicious savory casserole!
- Different cheese: try using Swiss cheese, sharp cheddar cheese, orr
- Add protein: Saute sweet Italian sausage or breakfast sausage and mix it into the veggies. Or try leftover ham or cubed ham!
- Switch up the bread: Try French bread or Italian bread instead or sourdough and challah bread instead of brioche.
Make ahead: This savory bread pudding is best when you let it soak overnight, but you can leave it for up to two days.
To freeze: Bake fully and allow it to cool completely. Cover well with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw it overnight in the fridge, then bake as directed.
Leftovers: store leftover bread pudding in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the oven until warmed through.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Savory Side Dishes
- Savory sweet potato casserole
- Broccoli casserole
- Baked white cheddar mac and cheese
- Acorn squash casserole
Savory Bread Pudding
- 22 ounces sourdough bread and brioche bread torn or cut into 1-inch cubes (Note 1)
- 4 Tablespoons unsalted butter divided
- 8 ounces wild mushrooms roughly chopped (Note 2)
- 2 shallots thinly sliced
- 3 celery stalks diced small
- 6-8 fresh sage leaves thinly sliced
- 1 Tablespoon fresh thyme
- 3 cloves minced garlic
- ¼ cup white wine
- 1 teaspoon kosher salt divided
- Pinch of black pepper
- 7 large eggs
- 1 cup warm water
- 1 ¾ cups heavy cream
- 1 ½ cups whole milk
- Pinch of red pepper flakes
- 1 ½ cups (6 ounces) freshly grated gruyere cheese
- 1 cup (4 ounces) grated parmesan cheese
- Large skillet
- Mixing bowl
- 9x13-inch (3 quart) casserole dish
- Dry out the bread by letting it sit out on a baking sheet for 1-2 days. For a quick option, bake it on a sheet pan at 200°F for 1 hour.
- Melt 2 Tablespoons of butter over medium-high heat. Add the mushrooms and cook for 3-4 minutes, until they sweat and start to break down. Stir in the shallots, celery, fresh chopped sage, and thyme, and cook for 2-3 more minutes. Add the minced garlic and cook again for 1-2 more minutes, until fragrant. Pour in the white wine and season with ¼ teaspoon salt and black pepper to taste. Cook for another 3-4 minutes to cook off the alcohol then transfer the mixture to a large mixing bowl.
- Whisk the eggs with warm water until combined. Pour in the cream, milk, ¾ teaspoon of kosher salt, and a pinch of red pepper flakes and whisk to combine. Finish with the grated gruyere cheese.
- Grease a 9x13-inch baking pan. Arrange half of the bread in the bottom of the pan, allowing some pieces to overlap. spread half of the mushroom mixture on top in an even layer. pour half of the egg and cream mixture on top. repeat with the other half of the bread, mushroom, and egg. Cover with plastic wrap and foil and refrigerate overnight (or at least 3 hours).
- When ready to cook, preheat the oven to 350°F. Remove the bread pudding from the oven and let it sit at room temperature for 20 minutes. Top with fresh grated parmesan cheese then bake for 45-50 minutes, until it’s set in the center and doesn’t jiggle. Cool for 10-15 minutes before serving.