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a close up of savory bread pudding
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5 from 2 votes

Savory Bread Pudding

This Savory Bread Pudding with mushrooms, asparagus, and your favorite cheese is a delicious make ahead breakfast perfect for entertaining!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Servings: 6 servings


  • 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


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


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.


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