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Savory bread pudding?

I have a massive loaf of artisanal potato bread, slightly sour, that I'd like to turn into a bread pudding. My go-to is caramelized onions, thyme and gruyere, but I'd like to branch out. What's your favorite savory bread pudding recipe? I'd like to keep it on the healthy side, so something with lots of veggies would be nice.

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  1. I'll suggest a savory bread pudding with crispy sautéed button mushrooms (or really any of your liking), a handful of sharp cheese, butter and some spinach.

    I guess it would be possible to make a sweet-savory bread pudding like a pear-goat cheese-almonds... I could see it served as an appetizer, or next to a salad.

    To go on an italian style, you could add some rosemary, garlic, pitted black olives, roasted peppers and some chopped dried tomatoes in oil, with the oil itself as the fat.

    1. I do roasted cauliflower and top it with chopped toasted pecans.

      1 Reply
      1. re: magiesmom

        I like sausage, onion, pepper flake and cheddar.

      2. My go to savory bread pudding has spinach, artichoke hearts and brie (oh wait you said healthy)

        eliminate the brie, swap out for a sprinkle of pecorino romano or some grated asiago

        sautee onion and garlic, add spinach and artichoke, let cool

        whisk 3 eggs with 2 cups milk and a tsp or so of dijon mustard... or a squeeze of fresh lemon juice
        pour over the bread, fold in the spinach and artichoke mixture, stir in some cheese, lots of chopped parsley and some black pepper let it sit at least a half hour

        put into a lightly greased baking dish, sprinkle the top with a bit more grated cheese bake 350 for about an hour, till puffy and nearly set in the middle

        3 Replies
        1. re: cgarner

          How much bread do you use with that egg/milk ratio?

          1. re: meatn3

            *about 6-7 cups of 1" cubed bread

        2. People love my sbp made with spinach and goat cheese.

          1. when keeping it light, i like to use egg whites and unsweetened almond milk in my custard... with combinations like:

            -wild mushrooms (pan cooked and deglazed with a little marsala), caramelized onions, roasted garlic, herb of choice

            -tomatoes, onion, fennel, rosemary, parsley, garlic, little white wine and lemon juice

            -roasted butternut squash or pumpkin, caramelized onion, roasted garlic, sage, nutritional yeast and a bit of gruyere

            -artichoke hearts, leeks, asparagus, mushrooms, and tarragon

            2 Replies
            1. re: Emme

              Love the idea for lightening up the custard -- do you have rough proportions you could share?

              1. re: mebby

                it depends upon what i'm doing, but i'd say roughly 3 cups unsweetened almond milk (sometimes 2 - 2 1/2 cups almond milk, 1/2 - 1 cup broth), 12 egg whites (or 1 egg + 8-9 egg whites), and i also like to add a tablespoon of Earth Balance... that's a base... then add salt, pepper, seasoning, add-ins, etc as you like

            2. broccoli-cheese is a combo I've like in the past.

              i've done a simple roasted garlic which has a very clean flavore, one clove roasted garlic pureed with every 1/2 cup cream and tablespoon parmasean in your favorite ratio.

              Corn works well especially if you puree a percentage of the corn.

              mushrooms will always work well because they don't overcook.

              a mixture of diced and par cooked red and golden beets with goat cheese produces something very interesting to look at.

              1 Reply
              1. re: mikey031

                ooh! pureed roasted corn, scallions, chipotle in adobo and almond milk...

              2. Anjour pear and butternut squash bread pudding with sage and cinnamon. Best to buy the pears firm. For the liquid we use a thin but creamy chicken stock.

                1. my favorite is the Ham, artichoke and Goat cheese strata from epicurious.
                  http://www.epicurious.com/recipes/foo...

                  I reduce the amount of goat cheese called for by 1/2. Even so, it's not exactly healthy but you could probably tweak the veg aspect and the dairy component if you're ok with an altered texture.

                  1. I had several bread pudding disasters in my early cooking years, so have not ventured there in many years.

                    I have trouble finding an everyday breakfast which appeals to me. This thread inspired me.

                    I made:

                    http://www.eatingwell.com/recipes/sav...

                    Increased garlic, spinach 'cos my pkg was bigger, subbed jarred roasted red peppers in my race against mold for the red bell peppers and used a mystery cheese from my freezer. The bread was the remains of an olive/rosemary loaf from Costco.

                    This is a pretty adaptive recipe! It would be a nice brunch dish. It heats up nicely in the microwave. The portions aren't huge but they are very satisfying, with enough protein to hold me over for a good long while 'til lunch.

                    This one is officially in my rotation!

                    Guess it is time to revisit the sweet variety again....

                    1. Do your caramelized onions, thyme, and gruyere, but add sauteed mushrooms and blanched asparagus pieces.

                      1. I just made a Thanksgiving-inspired savory bread pudding with ground turkey, dried cranberries, and some standard stuffing ingredients (onion, celery, carrot, mushroom). If you want lots of veggies, the basic idea should be adaptable to any sort of stuffing/dressing you might serve with a turkey at Thanksgiving. You can either find one that is vegetable-heavy or just amp up the vegetable portion.

                        1. spinach/arugula/mushroom/green onion/garlic/bacon/chevre bread pudding