Savory Bread Pudding

This savory bread pudding is the kind of breakfast I want to wake up to.

Packed with sautéed mushrooms, bright green asparagus, and melty cheese, it’s a satisfying and flavorful dish that works for brunch or dinner.

Even better? You can prep it the night before and just bake it in the morning.

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A Bread Pudding Worth Waking Up For

I’ve made dozens of sweet bread puddings over the years including my popular Berry Bread Pudding and Bread Pudding with Vanilla Caramel Sauce recipes. But, once I nailed down this savory version, it became a regular in our house. Especially when I need to feed a crowd.

Think of it as the more elegant cousin of a breakfast casserole, but just as simple to make.

You can go all out and bake it in ramekins for a more refined presentation, or toss everything into a baking dish and call it good. Either way, it tastes amazing.

Why This Recipe Works

Let me walk you through why I love this one and how I developed it.

• Soaked bread = great texture. Letting the bread fully absorb the egg mixture is key to that soft, custardy interior with a golden, crispy top.
• Simple ingredients, maximum flavor. The rosemary loaf adds herby depth, while the combo of mushrooms and asparagus keeps it fresh and earthy.
• No waste. I originally created this with produce that needed to be used up, and that’s still how I approach it most of the time. It’s the perfect clean-out-the-fridge kind of meal.

Ingredients That Shine

You can absolutely swap in your favorite bread, veggies, or cheese, but here’s what I use most often and why.

• Bread: I love a rosemary round loaf. It’s hearty, flavorful, and holds its shape when soaked in the egg mixture. I use this same kind of loaf when I make my Wild Mushroom Stuffing for Thanksgiving.
• Veggies: Mushrooms bring great flavor and texture, asparagus adds freshness and a little snap, and garlic ties it all together.
• Cheese: A good melting cheese like Gruyère, cheddar, or even a smoked gouda works beautifully.
• Eggs + Milk: This is your custard base. Rich, simple, and essential.

Exact quantities are listed below in the recipe card. Note: the recipe card allows you to easily scale the recipe and will automatically adjust the ingredient quantities.

How to Make Savory Bread Pudding

Always refer to the recipe card below, but here’s a visual outline of the steps:

1. Prep your bread. Cube the loaf and let it soak in the egg and milk mixture while you prep the veggies.
2. Sauté the mushrooms. You want them golden and most of the moisture cooked off.
3. Blanch and sauté the asparagus. Blanching helps lock in that bright green color. A quick sauté adds flavor.
4. Mix it all together. Combine the soaked bread, cooked veggies, shredded cheese, and any herbs or seasoning.
5. Bake until golden. Use a casserole dish or ramekins and bake until puffed and beautifully browned.

Learn From Me: Tips for Best Results

After testing variations of this recipe over the years, here’s what I’ve learned:

• Soaking matters. Give the bread time to absorb all that eggy custard for the best texture. I always soak for at least 30 minutes or overnight if I have time.
• Use hearty bread. Soft sandwich bread won’t hold up. Go for something rustic.
• Season thoughtfully. If you’re not topping it with anything spicy or salty like ketchup or hot sauce, be sure to season the custard with salt, pepper, and herbs.

Variations and Serving Ideas

This is a very forgiving recipe. Here’s how you can switch it up:

• Change the veggies. Try spinach and roasted red peppers, or caramelized onions and kale.
• Add a protein. Cooked bacon, ham, or sausage make it heartier.
• Try other cheeses. Goat cheese, smoked cheddar, or even feta are all great here.
• Serve with extras. My personal guilty pleasure? A drizzle of ketchup and a few dashes of Tabasco. No shame.

Make Ahead and Storage

This dish, like any other bread pudding or French toast casserole recipe, is a make ahead dream. Here’s how to prep and store it:

• To prep ahead: Assemble and refrigerate overnight. Bake straight from the fridge. Just add a few extra minutes to the bake time.
• To store: Once baked, let it cool and store in an airtight container in the fridge for up to 4 days.
• To reheat: Reheat in the oven at 325°F or microwave individual servings until warm.
• To freeze: Freeze baked portions tightly wrapped. Reheat from frozen in the oven.

Savory Bread Pudding

Prep20 minutes mins

Cook40 minutes mins

Total1 hour hr

Servings 6 servings

Author Krissy Allori

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This Savory Bread Pudding with mushrooms, asparagus, and your favorite cheese is a delicious make ahead breakfast perfect for entertaining!

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Equipment

• 12-inch cast iron skillet
• Mixing Bowls

Ingredients 

½x1x2x

• ▢ 8 ounces bread sliced into 1 inch cubes (I prefer a rosemary bread)
• ▢ 4 eggs
• ▢ 2 cups milk
• ▢ 1 tablespoon olive oil
• ▢ 8 ounces mushrooms sliced
• ▢ 1 pound asparagus cut into 1 inch chunks
• ▢ 2 cloves garlic minced
• ▢ 3 ounces cheese shredded (I used cheddar gruyere blend)
• ▢ butter for greasing

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Instructions 

• Preheat oven to 350℉. Heavily grease 6-8 ramekins, a 9 inch souffle dish, or a 2 quart baking dish.
• In large bowl, whisk together 4 eggs and 2 cups milk. Add cubed 8 ounces bread and toss in egg mixture to fully absorb. Allow to soak while you prepare the vegetables.
• In large skillet, heat 1 tablespoon olive oil over medium high heat. Sauté the 8 ounces mushrooms until golden brown and most of the liquid has cooked off. Remove from pan and set aside.
• Blanch the 1 pound asparagus 1-inch pieces by cooking in boiling water for 1 minutes and then transferring to an ice bath. Drain the blanched pieces and sauté in same pan you cooked mushrooms, occasionally stirring, until they just start to turn golden brown. Add the minced 2 cloves garlic and cook for another minute. Set aside and allow to cool.
• Combine the cooled sauteed veggies and grated 3 ounces cheese with the bread and egg mixture. Toss to combine. Pour into the prepared greased baking dish(es).
• Bake in preheated oven for 40-50 minutes or until golden brown. Serve hot or cold. Store in airtight container in refrigerator.

Notes

Cooking Tips:

Bread – If using plain bread instead of rosemary bread, you should add 1-2 tablespoons of chopped herbs. 

Seasonings – I don’t add salt because I love to eat this with ketchup and tobasco, but if you plan to eat it plain I would add 1 teaspoon salt and 1/2 teaspoon paprika to the mixture.

Ramekins – if using small ramekins instead of a single dish like I did, I find the 8oz size works best. You may need to reduce your cooking time slightly. Just keep an eye on them starting around the 30min mark.

Nutrition

Calories: 296kcal, Carbohydrates: 27g, Protein: 17g, Fat: 14g, Saturated Fat: 6g, Cholesterol: 132mg, Sodium: 364mg, Potassium: 503mg, Fiber: 4g, Sugar: 9g, Vitamin A: 1004IU, Vitamin C: 5mg, Calcium: 283mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below