Sarah's savoury bread and cheese pudding recipe
- Dish type
Great comfort food! A savoury bread and butter pudding made with eggs and cheese. Ideal as a light evening meal, or even a breakfast with a difference! Optional: Add grilled chopped bacon, mushrooms, ham, tomato or anything else you can think of!
149 people made this
- 4 slices white bread
- 2 slices strong Cheddar cheese
- 2 eggs, beaten
- 30ml milk
- Salt and pepper
- 30g or 2 tablespoons grated cheese of your choice.
MethodPrep:5min ›Cook:20min ›Ready in:25min
- Preheat oven to 180 degrees C / gas mark 4.
- Make 2 Cheddar cheese sandwiches and cut each sandwich into 4 triangles.
- Arrange sandwiches in a lightly greased oven-proof dish.
- Beat eggs and add the milk together. Season with some salt and pepper.
- Pour egg and milk mixture evenly over the sandwiches.
- Vary amounts if needed, but the sandwiches do not need to be totally covered in egg, but the egg should soak in and leave a little in the bottom of dish.
- Sprinkle grated cheese on top.
- Bake for 20/30 minutes, checking frequently to avoid burnt edges.
Reviews & ratingsAverage global rating:(24)
Reviews in English (28)
Altered ingredient amounts.ADDED MARMITE TO THE CHEESE SANDWICH , MMMMMMMMMMMM.-11 Dec 2009
Altered ingredient amounts.i quadrupled the recipe, though i didn't pay too much attention to measurements. it's a very easy and forgiving recipe!-29 Sep 2008
It is something a bit different! I added a slice of ham and it was tasty. you could add tomato sauce as well or whatever the person eating it likes as it is quite versatile.-10 Mar 2011
- 25 g butter, softened
- 6 thick slices bread, stale or left out for a few hours
- 4 tbsp Taste The Difference tomato and chilli chutney
- 1 tbsp olive oil by Sainsbury's
- 1 small red onion, thinly sliced
- 12 cherry tomatoes, halved
- 3 medium eggs
- 400 ml semi-skimmed milk
- 75 g Sainsbury's lighter mature cheddar, grated
- Fresh chives, finely chopped to serve
- 2 x 170g bag Sainsbury's Italian-style salad, to serve
Preheat the oven to 180°C, 160°C fan, gas mark 4.
Use a little of the butter to grease a 22cm square baking dish, then use the rest to butter each slice of bread thinly on one side. Spread the tomato and chilli chutney on top, then cut each slice in half diagonally.
Heat the olive oil in a frying pan and cook the onion for 5-6 minutes, until soft. Start to layer up the bread with the red onion and cherry tomatoes, scattering a few of the veggies on top to finish.
Lightly whisk together the eggs and milk in a jug and season well. Reserve a tablespoon of cheese and add the rest to the egg mixture, before pouring all over the bread. Scatter over the reserved cheese and then bake in the oven for 35-40 minutes until crisp and golden on top.
Serve sprinkled with the fresh chives and the salad leaves on the side.
Savoury Bread Pudding Recipe
Savoury Bread Pudding Recipe is a rich creamy- crunchy bread pudding packed with vegetables and slices of buttered bread, that makes a great main course dish. Serve it during the winter or monsoon season along with a glass of wine.
If you are looking for ideas to use leftover bread and if you prefer a warm savoury casserole to a sweet one, this Savoury Bread Pudding is for you. To make this hearty Savoury Bread and Butter pudding, vegetables along with some cheese, fresh herbs and english Mustard are sandwiched between bread slices, topped with a simple mixture of milk, eggs, herb, cheese and baked till the custard sets.
You can use any vegetables and herbs depending on availability or your choice. You can skip the butter for in case of diet restrictions, but if used, it provides a rich taste to the pudding. It is simple, satisfying and easy to make.
Serve the Savoury Bread Pudding as dinner on a cold winter evening, along with a glass Lavender Lemonade Cooler Recipe and Eggless Choco Lava Cake Recipe for dessert.
How To Make Savory Bread Pudding
- Grease a 12-inch heatproof skillet and set aside.
- Preheat oven to 350F.
- Whisk together the eggs, half and half (or milk), salt and pepper. Stir in bread, ham, and cheese.
- Pour the mixture into the greased pan and set it in the oven.
- Bake for 40 minutes until a knife inserted comes out clean.
- Serve with hot sauce.
Tips And Tricks For Making Savory Bread Pudding
- You can save time by preparing the dish the night before you plan on eating it. Simply prepare the mixture the day before, refrigerate overnight and throw it in the oven the next morning.
- You can freeze the uncooked, assembled savory bread pudding ingredients and cook them another day, making it a great meal prep recipe.
- Make sure you've greased the skillet well, otherwise you'll have trouble getting the slices out of the skillet.
- Just because this is a "breakfast" recipe doesn't mean you can't enjoy it for dinner as well!
Looking For More Great Breakfast Recipes? Check These Out!
- - Simply delicious and comes together so easily! - A creamy and tasty keto frittata that comes together with little effort. - A fabulous breakfast, brunch, or a light one-pot meal. - Another incredible frittata recipe for your IP that's a little more light than the Ham & Pepper version.
- Pressure Cooker Vietnamese Yogurt- The most delicious and foolproof Instant Pot yogurt recipe you'll make! - Deliciously spiced and super simple. - A delicious breakfast southern classic. - Just perfect with a little almond milk when you're craving crunchy cereal.
Whether you make this Savory Bread Pudding for breakfast, lunch, dinner, or even a midnight snack (not that I would do that or anything. ), you're sure to love this simple and delicious breakfast casserole.
Savory Bread Pudding with Cheddar
There are many ways to make a bread pudding, some savory and some sweet. But we think this one will quickly become the only bread pudding recipe you need. This dish is perfect for a tasty brunch or potluck picnic. It’s hearty, it’s cheesy, and it’s got tons of veggies. In short, you’re going to love it. If you’re looking to bring something new to the table, you need to sample this dish. Be sure to rate and review the dish once you’ve tried it. We would love to hear what you think about our savory bread pudding.
What sets our bread pudding apart from the crowd is the mélange of cooked vegetables that give the dish a fresh, healthy feel. Like a hearty quiche or scramble, the bell peppers, onions, spinach, broccoli, and tomatoes combine with the eggs for a light, refreshing texture that is perfect for the brunch table. Adding in the bread stuffing provides a rich base without being too filling, and perfectly complements the eggs and veggies. Eight ounces of our Cabot Extra Sharp Cheddar is the perfect cheesy topping that will have the dish oozing with goodness. Friends and family will definitely ask for a second helping once they dig into this hearty dish.
If you want to introduce an exciting, new dish to the brunch spread, you can’t go wrong with our savory bread pudding. It’s a whole meal in one dish and has a little something for everyone. For almost 100 years, Cabot has been producing award-winning cheeses and dairy products. Our commitment to quality goes into everything we make, and you’ll be able to taste the difference when you dig into the warm, melted cheese on this bread pudding. Don’t forget to review the dish and let us know how you enjoyed your meal!
6 large eggs
1 cup lowfat (1%) milk
½ teaspoon salt
¼ teaspoon ground black pepper
Dried or fresh herbs to taste
3 cups cubed bread (leftover dinner rolls or extra bread from stuffing)
3 cups diced mixed cooked vegetables (such as onions, bell peppers, zucchini, spinach, fennel, broccoli, mushrooms, tomatoes, carrots)*
8 ounces Cabot Extra Sharp Cheddar, grated and divided, (about 2 cups)
Interested in creating this tasty recipe?
Get the ingredients you need at a convenient nearby location.
PREHEAT oven to 350°F. Grease 7-by-11-inch baking dish.
WHISK together eggs, milk and seasonings in a large bowl. Fold in cubed bread, vegetables and 1 ½ cups of cheese.
POUR into baking dish and sprinkle with remaining ½ cup cheese.
BAKE for 35 to 45 minutes or until set all the way to center.
*For vegetables, use leftover crudités, diced and sautéed in olive oil or butter, or leftover cooked vegetables, diced.
TIP: For a Mexican flavor, use Cabot Pepper Jack plus some chopped olives and a little salsa.
Recipe courtesy of Beth Kennett, Liberty Hill Farm, Rochester, VT, one of the 1,100 farm families who own Cabot Creamery Cooperative.
How To Make A Breakfast Savory Bread Pudding (Strata)
Strata is basically a savory bread pudding made with eggs, milk or cream, that is usually prepared in advance.
Very easy to make and extremely suitable for a hearty breakfast or brunch, this egg dish is perfect for when you have a house full of people and want to spend more time with them instead of being in the kitchen the entire morning.
You can put the strata together before you go to bed. The next morning you just have to remove it from the fridge and bake it, which is a very unstressful way of having people over.
Strata is usually made with stale bread that is layered together with anything you have in the fridge. This is the beauty of it, you can make it with whatever you want.
The liquid base is usually milk and eggs, but I saw recipes that use sour cream and eggs instead. I personally like the strata with sour cream instead of milk.
However, if you make it with sour cream, the texture is going to be a little bit different, just more &ldquoegg-ish&rdquo than the one made with milk.
To make a beautiful breakfast savory bread pudding(Strata) you will need:
Baking dish&ndash for 4-6 people, you might need an 8x8x2 inches baking dish. For more than 6-8 people, you might need a 13×9 inches dish.
Bread&ndash Any kind of bread will do. I like French baguette, sourdough, French loaf, artisan bread, but even gluten free would work.
I like to cut the bread in chunks and leave it for the day, covered in a bowl, on the kitchen counter.
This is how I make sure the bread is dry and ready to absorb the milk(or the sour cream) and the eggs.
If you don&rsquot have stale bread, then use fresh one, but cut the bread in chunks, place it on a baking pan, then in the oven at 350F for 5-7 minutes until the chunks are crisp on the outside but not completely dry.
When cool, measure the bread and make sure it fits in the baking dish you want to use. To serve 4-6 people, you will need about 4-5 cups of cubed bread.
Liquid base&ndash As I said before, the traditional strata is made with milk and eggs but sour cream and eggs combination is perfectly acceptable. I like the sour cream. I also use it when I make quiche.
Note on using the sour cream instead of milk: A strata is baked for about 40-45 minutes if it is made with milk. If you use sour cream with eggs instead, reduce the amount of baking to only 30-35 minutes, as there is not a lot of liquid in the pan to evaporate.
You can flavor the liquid base the way you want it. A good start would be salt and pepper. A little bit of nutmeg and maybe some hot sauce would work well if you like it spicier.
Shredded Cheese&ndash Any kind of melting cheese is great.
The most popular is of course, cheddar cheese. Gruyere, mozzarella, a mixing of Mexican cheese, they all work well. If you don&rsquot like it very cheesy, add less, not a big deal. However, it needs some cheese, this is not an ingredient to skip completely.
Tip: Mix the cheese with the dried bread and keep a handful of cheese aside to sprinkle on top of the dish when you are ready to place it in the oven.
Meat: Sausage/chorizo, bacon, ham, other cold cuts are the most popular
Vegetables: asparagus, peppers (I prefer the red, yellow or orange), sun dried tomatoes, scallions, white or red onion, mushrooms, leeks, spinach etc.
Herbs: thyme, marjoram, rosemary, dill etc
Some of my favorite combinations would be:
- Ham and green onion
- Ham or bacon, green onion, pepper and sun dried tomatoes
- Spinach, bacon and red onion
- Ham and spinach
- Mushrooms, green onions and dill
- Bacon and leeks
- Asparagus, sun dried tomatoes and green onion
Assemble the strata
In a baking dish, place the bread on the bottom and add the shredded cheese, cooked meat and vegetables chopped small.
Add the mixture of milk/eggs and top the dish with more shredded cheese. Cover with foil and place in the refrigerator for a few hours or overnight.
Overnight is better because the ingredients will have time to get friendly with each other. Friendly ingredients = delicious dish!
The next morning, preheat the oven to 350F/180C and place the dish inside. Bake the dish for about 40 minutes and check the inside. It is ready if it doesn&rsquot jiggle when shaken. The dish should be golden brown on top and cheese should be melted.
Remove it from the oven and let it sit for 5-10 minutes.
Note: If the dish was at room temperature, it might need only 40-45 minutes to bake. If the dish is super cold, out of the fridge, it might need another 5-10 minutes. Check and make sure you don&rsquot over cook it!
Can you freeze an uncooked strata?
Basically, you can freeze almost anything. However, I am not a fan of freezing eggs. First of all, the texture will change and become rubbery when frozen. I know that people will probably say that I am wrong, but this is my opinion.
How to prepare the dish for baking:
When you cook a frozen strata, make sure you thaw it in the refrigerator over night. Then, bring the strata to room temperature for about 30 minutes.
Cook the dish until it reaches 160F, to make sure the eggs are cooked inside. The uncooked strata will last about 2-3 months in the freezer.
Mushroom and Gruyere Bread Pudding
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
This savory vegetarian bread pudding is studded with umami mushrooms and gooey gruyere cheese, plus plenty of garlic. It’s easy to make and is a great fall and winter dinner with a green salad on the side. Or make it as a welcome alternative to the usual stuffing at Thanksgiving.
Read more about what types of mushroom to use and other ways to adapt the dish to what you have on hand.
Savory Cheese Bread Puddings
While sweet bread puddings are typically enjoyed for dessert, this savory cheese bread pudding is a lovely comfort dish that&rsquos rich in flavor and satisfying to enjoy alongside a salad for lunch or as a delicious side at dinner. This dish is made with simple ingredients, including onion, garlic, a variety of dried herbs, milk, tomato paste, eggs, grated Cabot Sharp Cheddar and cubed challah. Challah, a traditional, special bread eaten on the Sabbath that originated in Eastern Europe in the 15th century, is one of the most cherished Jewish foods, making this an ideal holiday bread recipe. Make it and share with family and friends on Facebook, Pinterest, Instagram, and Twitter.
To make 24 individual servings of this savory bread recipe, start by preheating your oven to 350°F. Lightly coat two 12-cup muffin pans (or a 9吉-inch baking dish, if not making individual servings) with cooking spray.
Heat vegetable oil in a large pot over medium-high heat. Add diced onions and cook, stirring, until translucent. Add the minced fresh garlic and sauté until beginning to color, about 2 to 3 more minutes.
Stir in the dried basil, parsley, rosemary, oregano, salt and pepper. Remove pot from heat.
In a medium bowl, whisk together 1 cup of milk and tomato paste, until well combined. Then whisk in the remaining milk.
In a pot, whisk the milk mixture into onion mixture. Then whisk in the eggs and grated Cabot Sharp Cheddar . Add the cubed challah, stirring until all the cubes are well coated.
Spoon the mixture into muffin pans (or baking dish) and bake for 15 to 20 minutes or until tops are lightly browned.
For another savory bread recipe, try this Shaker Cheese Bread Pudding next! As a co-operative of farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this savory cheese bread pudding after you&rsquove tried the recipe by rating and reviewing it.
1 tablespoon vegetable oil
1 medium-large onion, diced
1 tablespoon minced fresh garlic
1 tablespoon dried basil
1 teaspoon dried parsley
1 teaspoon dried rosemary
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
4 cups milk, divided
1 (6 ounce) can tomato paste
8 large eggs, well beaten
8 ounces Cabot Sharp Cheddar, grated (about 2 cups)
10 cups cubed challah
Interested in creating this tasty recipe?
Get the ingredients you need at a convenient nearby location.
PREHEAT oven to 350°F. Lightly coat two 12-cup muffin pans with cooking spray. (Alternatively, use 9-by-13-inch baking dish.)
HEAT oil in a large pot over medium-high heat add onions and cook, stirring, until translucent. Add garlic and sauté until beginning to color, 2 to 3 minutes longer.
STIR in dried basil, parsley, rosemary, oregano, salt and pepper remove pot from heat.
WHISK together 1 cup of milk and tomato paste in a medium bowl, until well combined whisk in remaining milk.
WHISK milk mixture into onion mixture in pot. Whisk in eggs and cheese. Add challah, stirring until cubes are all well coated.
SPOON mixture into muffin pans (mixture doesn’t expand in oven, so you can make larger ones if you prefer).
BAKE for 15 to 20 minutes or until tops are lightly browned.
- Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Cut bottom crust and short ends off bread and discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in very large bowl. Add oil, thyme, and garlic toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return toasted bread cubes to same very large bowl.
- Melt butter in large skillet over medium-high heat. Add mushrooms, onion, celery, and bell pepper. sauté until soft and juices have evaporated, about 15 minutes. Add sautéed vegetables and parsley to bread cubes.
- Whisk heavy cream, eggs, salt, and ground pepper in large bowl. Mix custard into bread and vegetables. Transfer stuffing to prepared dish. Sprinkle cheese over. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate.
- Preheat oven to 350°F. Bake stuffing uncovered until set and top is golden, about 1 hour. Let stand 15 minutes.
Savory Bread & Butter Pudding
This is the fourth of five finalist recipes for the Dairy Contest, the winner of which will be announced this Monday (Labor Day!) This recipe, submitted by Dani, appealed to me on many levels, not the least of which was that it resembles a similar recipe I&rsquove made before, which I love and gobble up unabashedly. This particular recipe had a couple of twists, of course, and used plain yogurt in the custard mixture, which translated to a light, delicious breakfast bread pudding fitting enough for lunch and dinner, too. Let&rsquos make it and you&rsquoll see what I mean.
The recipe starts with 8 eggs. Crack, crack, crack&hellipnine times.
To the eggs, I added 1 cup of milk.
And 1 cup of plain, unflavored yogurt.
Then I gave it a whisk. *WHISK*
I measured 1 cup shredded colby-jack cheese, but the recipe says to use whatever grated or crumbled cheese you have. &ldquoI personally believe&rdquo that blue cheese would be yummy.
I like to say &ldquoI personally believe&rdquo at least four times daily.
Then I added in some Dijon mustard.
Next, I grabbed 6 slices of stale bread. Okay, it wasn&rsquot stale. Nothing gets stale around my house, &rsquocause everyone eats everything up as soon as I bring it into the house. But I think what the submitter of the recipe was saying was, it&rsquos okay to use bread that ain&rsquot all that fresh anymore. I think a crusty french bread would be yummy, too.
According to the recipe, I cut the slices of bread into quarters.
I had some bacon left over from breakfast, which was a miracle. An anomaly. An aberration.
I grabbed two tomatoes from my garden, lopped off the tops, and cut them in half lengthwise.
Then I made thick slices, which wound up being half-moon shaped.
The recipe called for a small bunch of silver beet/chard/spinach, so I grabbed whatever green I could find. It&rsquoll work.
To assemble the dish, I buttered a pan.
And scattered in the bread.
Next, I chopped the bacon (I used peppered&hellipcan you tell?) and sprinkled it over the bread&hellip
Followed by the tomato slices. Ugh, this looks good.
And finally, the egg/milk/yogurt/cheese mixture to pull it all together.
After baking for 30 minutes on 350 degrees, here&rsquos what it looked like.
Oh, dear. This looks very promising.
And the verdict? It didn&rsquot disappoint. It was delicious. And handy, too&mdashaccording to Dani, you can use the basic recipe as a way of using whatever leftover bread, meat, and vegetables you have on hand.
Only one more recipe to go before the winner is chosen and announced on Labor Day. It&rsquos getting close&hellip
Savory Bread and Butter Pudding
6 slices stale bread, quartered
4 pieces bacon, roughly chopped (or ham or other meat, or no meat if you&rsquore a vegetarian)
2 tomatoes, halved and thickly sliced
Small bunch of silver beet/chard/spinach, roughly chopped
1 cup grated or crumbled cheese &mdash cheddar, feta, blue, whatever floats your boat
1 cup milk
1 cup yogurt, plain
Salt & Pepper
1 tablespoon Dijon mustard
Preheat oven to 350 degrees
Grease baking dish
Fry bacon &rsquotil crisp
Scatter bread around dish
Intersperse bacon, tomato, and greens amongst bread
Whisk eggs, yogurt, milk, cheese, Dijon, and salt and pepper together and pour everything over the bread, making sure everything gets covered.