The Most Delicious Way to Use Stale Bread!
Don’t you just hate it when a beautiful loaf of artisan bread goes stale before you can finish it? Tossing it out feels like a crime! Well, I have the most delicious solution for you: Savory Bread Pudding. Think of it less as a pudding and more as a rustic, comforting gratin. We’re talking cubes of garlic-rubbed bread soaked in a rich, savory custard, mixed with your favorite veggies and nutty Gruyère cheese, then baked until golden, bubbly, and irresistibly crisp on top. It’s the ultimate zero-waste comfort food that will have everyone asking for the recipe!
Ingredients
• MAKES 4 TO 6 SERVINGS
• ¼ to ½ lb / 115 to 225 g stale or day-old crusty bread
• 1 large garlic clove, cut in half
• 1½ to 1¾ cups / 360 to 420 ml milk, 2 percent or whole
• 4 large eggs
• ½ tsp salt, or to taste
• Freshly ground black pepper
• 2 to 3 oz / 55 to 85 g Gruyère cheese, shredded
• Optional: 1 to 2 cups of your favorite vegetables, chopped (e.g., sautéed mushrooms, wilted spinach, roasted bell peppers)
Instructions
1. Preheat oven to 350°F / 175°C. Rub the inside of a 2-quart baking dish with one half of the cut garlic clove, then butter or oil the dish.2. Prepare the bread. If it’s not completely hard, slice it about 1-inch thick. Rub all sides of the bread with the remaining garlic half, then cut it into 1-inch cubes. If the bread is too hard to slice, soak the chunk in 1 cup of the milk for an hour, then break it apart into a mush.3. In a large bowl, whisk together the eggs and the milk (use the full amount if you cubed the bread, or the remaining amount if you soaked it). Season with ½ teaspoon of salt and a few grinds of black pepper.4. Add the prepared bread to the egg mixture. Gently stir to combine, ensuring all the bread is moistened. Let it sit for 15 to 30 minutes to allow the bread to fully absorb the custard.5. Gently stir your chosen vegetables and about two-thirds of the shredded Gruyère cheese into the soaked bread mixture.6. Pour the mixture into your prepared baking dish, spreading it evenly. Sprinkle the remaining cheese on top.7. Bake for 40 to 45 minutes, or until the pudding is puffed, golden brown, and set in the center. Let it rest for a few minutes before serving hot or warm.
Nutritional Information
• is an estimate and will vary depending on the specific and portion sizes used.
Pro Tips
• for Perfect Savory Bread Pudding
• The best bread for this recipe is a sturdy, crusty loaf like sourdough, ciabatta, or a French baguette. They hold their texture beautifully after soaking.
• Don’t skip the soak! Letting the bread sit in the custard for at least 15 minutes is crucial for a creamy, consistent texture throughout the dish.
• This dish is perfect for making ahead. Assemble the entire gratin, cover, and refrigerate for up to 12 hours. Bake straight from the fridge, adding 5-10 minutes to the cooking time.
• While Gruyère is classic, feel free to experiment with other good melting cheeses like sharp cheddar, fontina, or a mix of Parmesan and mozzarella.
FAQ
Q: Can I make this savory bread pudding vegan
A: Yes, you can adapt this recipe to be vegan. Use a plant-based milk like unsweetened soy or oat milk. Replace the 4 large eggs with a vegan egg substitute (about 1 cup) or a flax egg mixture. For the cheese, use your favorite brand of shredded vegan Gruyère or a vegan parmesan alternative. Ensure your artisan bread is also vegan.
Q: How can I add more protein to this vegetarian recipe
A: To boost the protein, consider adding a cup of cooked lentils, chickpeas, or white beans to the vegetable mixture. You can also incorporate high-protein vegetables like spinach and mushrooms. Using a higher-protein, whole-grain bread can also increase the overall protein content of the dish.
Q: What should I serve with this savory bread pudding to make a complete meal
A: This savory bread pudding pairs wonderfully with a simple green salad dressed in a sharp vinaigrette to cut through the richness. For a more substantial vegetarian meal, serve it alongside a bowl of creamy tomato soup, roasted asparagus, or steamed green beans. It’s a versatile main course that complements many fresh vegetable sides.
Q: How do I store and reheat leftover bread pudding
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, you can microwave individual portions, but for the best texture, place the bread pudding in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for 15-20 minutes, or until heated through. Remove the foil for the last 5 minutes to re-crisp the top.
