Savory Bread Pudding

July 26, 2012

I’m not sure I’ve every really seen a bread pudding that wasn’t sweet and full of dessert-type goodness. This savory version is a very decadent brunch treat and proves that bread pudding does not have to be only for dessert.

You will need:

  • 2 c milk
  • 6 eggs, lightly beaten
  • Salt and pepper
  • 6 c stale bread, cubed into bite-sized pieces (I used a rosemary loaf)
  • 1 1/2 c broccoli florets
  • 2 T olive oil
  • 6 strips of thick-cut bacon, crisped and crumbled
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1 1/2 c shredded cheddar

Then you will..

  1. Preheat the oven to 400 degrees. Spray a 9×13 inch baking dish with a non-stick cooking spray.
  2. In a large bowl, whisk together the milk with the eggs and salt and pepper to taste.
  3. Put the bread cubes in the prepared baking dish. Pour the egg mixture on top and stir to mix.
  4. Toss the broccoli with one tablespoon of olive oil and salt and pepper. Spread on a baking sheet and roast for 30 minutes or until beginning to brown.
  5. Cook the onion in the remaining olive oil. Saute until softened but not yet browned, about 5 minutes. Add the garlic and cook another minute. Stir in the roasted broccoli.
  6. Scatter the bacon and cheese over the bread in the baking dish, and then stir in. Mix in the broccoli mixture next.
  7. Cover the dish with aluminum foil and bake 30 minutes. Remove the foil and bake another 10 minutes uncovered.


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