Savory Bread Pudding

This is a great make-ahead dish for busy days; just assemble and refrigerate until you’re ready to bake. Accompany with spicy carrot slay for flavor contrast and eye appeal. 

Prep Time

15 minutes

Cook Time

45 minutes


8 Servings


4 egg (beaten)
2 cups milk
5 cups bread, whole grain (cubed)
1 tablespoon olive oil
1⁄2 cup onion, yellow (diced)
2 cloves garlic (minced)
4 ounces mushrooms, shiitake (sliced. Can also use oyster and cremini)
4 ounces mushrooms, button (sliced)
2 teaspoons thyme, dried
1 bunch kale (stems removed and chopped)
1 cup cheese, Gruyere (shredded)
  pinch salt
  pinch black pepper


Heat the oven to 350 degrees F. Butter or oil an 8 x 8 inch casserole dish.

In a large mixing bowl, whisk together the eggs and milk. Gently fold the cubed bread into the mixture and set aside. In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté for 5 to 7 minutes until it is beginning to soften. Add the garlic, mushrooms and thyme and sauté another few minutes. Add the kale and stir until it softens. Remove from heat.

Stir the cooked vegetables into the bread mixture, then add the shredded Gruyere, salt and pepper. Pour into the prepared casserole dish and bake for about 45 minutes until firm and browning on top. Remove from oven and serve warm.


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