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Savory Bread Pudding: The Most Delicious Way to Use Stale Br – vegetarian recipe
Stav Kogan

Savory Bread Pudding: The Most Delicious Way to Use Stale Bread!

A rustic, comforting gratin made with stale bread, a savory custard, vegetables, and Gruyère cheese. The ultimate zero-waste comfort food that transforms leftover bread into an irresistible main course.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 to 6 serving
Calories: 310
Ingredients Method Nutrition

Ingredients
  

  • ¼ to ½ lb / 115 to 225 g (7.9 oz) stale or day-old crusty bread
  • 1 large garlic clove, cut in half
  • 1½ to 1¾ cups / 360 to 420 ml (14.2 fl oz) 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
  • 1 to 2 cups (480 ml) Optional of your favorite vegetables, chopped (e.g., sautéed mushrooms, wilted spinach, roasted bell peppers)
  • 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.
  • 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.

Method
 

  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 (240 ml) of the milk for an hour, then break it apart into a mush. 3.
  2. 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).
  3. Season with ½ teaspoon of salt and a few grinds of black pepper. 4.
  4. Add the prepared bread to the egg mixture. Gently stir to combine, ensuring all the bread is moistened.
  5. 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.
  6. Pour the mixture into your prepared baking dish, spreading it evenly.
  7. Sprinkle the remaining cheese on top. 7.
  8. Bake for 40 to 45 minutes, or until the pudding is puffed, golden brown, and set in the center.
  9. Let it rest for a few minutes before serving hot or warm.
  10. Don't skip the soak!
  11. Letting the bread sit in the custard for at least 15 minutes is crucial for a creamy, consistent texture throughout the dish.
  12. While Gruyère is classic, feel free to experiment with other good melting cheeses like sharp cheddar, fontina, or a mix of Parmesan and mozzarella.

Nutrition

Calories: 310kcalCarbohydrates: 21gProtein: 17gFat: 18g

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