Savory Bread Pudding

Savory bread pudding is a great hooverer of all things left in the fridge-- old bread, hearty greens, stray vegetables, random cheeses, and the last little bit of any sort of pickley item. Plus, because it gets made the day before serving, it makes for a very easy lift on the day of serving-- just pop into the oven and wait.

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12 eggs, whisked
1 cup half and half or heavy cream
1 tsp salt
1 tsp black pepper
4 cups old bread, cut into large chunks
1 onion (or scallion or shallot) sliced thinly
2 cups hearty greens (kale, cabbage, chard, spinach) cut into ribbons
1/2 cup grated cheese (cheddar, brunesto, manchego)
1/2 cup something acidic (roasted cherry tomatoes, pickles, kimchi, kraut), roughly chopped


  1. Whisk the eggs with the half and half, salt, and pepper and set aside
  2. In a large baking dish, combine the other ingredients and toss to mix evenly
  3. Pour the egg mixture over the bread mixture and press down to saturate
  4. Cover and let rest over night in the refrigerator to allow the bread to soak
  5. Heat oven to 350F
  6. Uncover and bake until the egg is set, about 45 minutes
  7. Remove from the oven and let rest 10 minutes than slice and serve