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Jan 15, 2012 10:06 PM

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