Savory Bread Pudding

READY IN: 1hr 20mins
Recipe by Kimke

From Fine Cooking. Different cheeses and veggies can be substituted for a different flavor.

Top Review by SarasotaCook

Well this is a 1/2 of rating ... I made my savory bread pudding for breakfast this am along with some scrambled eggs, came back in was was going to post it and looked to make sure there wasn't a dupe recipe and found yours. Now other than I used spinach, since that is what I had, had swiss vs gruyere, but I did have fontina, and admit, I added a bit more cheese, the recipe is identical so I am not going to post mine. But in honor of your recipe. I totally admit, it is wonderful, and actually is a shame more people don't make savory bread puddings. And as the reviewer said, what a great recipe. And this morning once again, mine was great, but, it is the same as yours so I wanted to rate yours too to let people know what a great dish. And you are right ... any veggies will work according to what you have on hand. I used a baguette that was a day old from turkey day, but any bread works. Thx for posting.

Ingredients Nutrition


  1. Heat the oven to 375°F.
  2. In a medium skillet over medium heat, melt the butter with the water and a pinch of salt.
  3. Add the leeks and cook until tender, about 10 minutes.
  4. Set aside to cool.
  5. In a large bowl, whisk together the eggs and milk.
  6. Add the remaining ingredients, including the leeks, and gently toss them.
  7. The mixture should be well coated and somewhat soupy.
  8. Spread the mixture into a 4-quart soufflé dish, a 13x9-inch baking dish, or another ovenproof dish that's at least 2 inches deep and big enough to hold the mixture.
  9. Put the dish on a baking sheet and bake until the top is crusty brown and a knife inserted in the middle comes out clean, 45 to 60 minutes.
  10. If the pudding looks too dark before it's finished, cover with foil.
  11. Let cool slightly before serving.

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