Looking for the ultimate comfort food dish that doubles as the perfect make-ahead brunch or a simple weeknight dinner? You’ve found it! This Savory Cheddar Bread Pudding, also known as a cheese strata, is everything you could want: rich, custardy, packed with sharp cheesy goodness, and ridiculously easy to assemble. The magic happens overnight in the fridge, as the bread soaks up the savory egg custard, making your job on baking day as simple as preheating the oven. Let’s get cooking!
Ingredients
• 6 cups stale white or whole wheat bread cubes, crusts on
• 1 1/2 cups / 170g shredded sharp cheddar cheese or Monterey Jack with jalapeños
• 4 large eggs, lightly beaten
• 1 1/2 cups / 360ml milk
• 2 teaspoons vegetarian Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper (optional)
• 1/2 teaspoon dry mustard powder (optional)
Instructions
1. PREP: 15 minutesCHILL: 2 to 24 hoursBAKE: 45 minutesOVEN: 350°F / 175°CMAKES: 6 servings
2. Grease a 1.5-quart soufflé dish or an 8×8-inch baking dish. Arrange half of the bread cubes in an even layer on the bottom. Sprinkle with half of the shredded cheese. Repeat the layers with the remaining bread and cheese, pressing down gently to settle everything.
3. In a medium bowl, whisk together the eggs, milk, vegetarian Worcestershire sauce, salt, and any optional seasonings like pepper or dry mustard until well combined. Pour this custard mixture evenly over the bread and cheese layers in the dish.
4. Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 2 hours, or up to 24 hours. This chilling time is crucial for the bread to fully absorb the custard.
5. When ready to bake, preheat your oven to 350°F (175°C). Uncover the dish and bake for 45 to 50 minutes, or until the center is set and a knife inserted near the middle comes out clean. The top should be golden brown and puffed.
6. Let the bread pudding rest for 5-10 minutes before serving. This allows it to set up for easier slicing. Serve immediately.
Nutritional Information
• PER SERVING: 284 calories, 15 g total fat (8 g saturated fat), 176 mg cholesterol, 639 mg sodium, 21 g carbohydrates, 1 g fiber, 16 g protein.
Pro Tips
• Use day-old or slightly stale bread. It’s sturdier and will soak up the custard perfectly without turning to mush, resulting in the best possible texture.
• Ensure your Worcestershire sauce is vegetarian-friendly, as traditional versions contain anchovies. Most grocery stores carry a vegan or vegetarian version.
• Feel free to add more veggies! Up to 1 cup of sautéed onions, mushrooms, spinach (squeezed dry), or bell peppers can be layered in with the cheese for extra flavor and nutrients.
• For a lighter version, use whole wheat bread, reduced-fat cheese, and low-fat milk. The results are still wonderfully delicious.
FAQ
Q: Can I add vegetables to this savory bread pudding
A: Absolutely! This recipe is very flexible. For extra nutrients and flavor, you can layer in up to 1 cup of sautéed vegetables like mushrooms, onions, bell peppers, or wilted spinach. Just be sure to squeeze any excess moisture out of vegetables like spinach before adding.
Q: How can I make this savory bread pudding vegan
A: To make a vegan version, use a plant-based egg substitute (like a commercial liquid egg replacer), unsweetened plant-based milk (such as soy or oat), your favorite vegan shredded cheddar, and ensure your Worcestershire sauce is vegan. The results will be just as delicious and comforting.
Q: Is this vegetarian bread pudding a good source of protein
A: Yes, it is. With 16 grams of protein per serving derived from the eggs, milk, and cheese, this savory bread pudding serves as a substantial and satisfying protein source for a vegetarian meal, perfect for brunch or a light dinner.
Q: Can I freeze this vegetarian cheese strata
A: Yes, this dish freezes beautifully. You can freeze it either before or after baking. To freeze before baking, assemble the strata, cover it tightly, and freeze for up to 3 months. Thaw it overnight in the refrigerator before baking as directed. To freeze after baking, let it cool completely, wrap it well, and freeze. Reheat in the oven until warmed through.
