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Savoury Bread pudding

Some times being a little creative with tried and tested recipes really turn out to be winners. This savoury bread pudding is delicious comfort food, great for a winter’s dinner and you can totally add bacon and serve this at breakfast.


  • 1 loaf of day old crusty white bread such as ciabatta, cut into 1-inch cubes.
  • 4 large eggs
  • 1 cup whole milk
  • 2 cups cream
  • 3 tablespoon Dijon mustard
  • 2 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 tsp. thyme
  • 4 tablespoon olive oil
  • ½ onion finely diced
  • 1 x bunch of kale, chopped into 1 cm piece
  • 1 cup of exotic mushrooms, sliced
  • 1 cup pecorino Romano, grated


  1. Preheat oven to 200 degrees. Whisk eggs in large bowl. Add milk, half and half, mustard, salt, pepper, and nutmeg; whisk.
  2. Add bread and fold into egg mixture. Let soak for an hour or overnight, stir the mixture occasionally.
  3. Next cook onion, mushroom and kale in butter and olive oil, season and add thyme.
  4. After bread mixture has soaked, stir onion mixture and ½ the amount of grated cheese.
  5. Butter a baking dish or 8 – 10 small serving dishes
  6. Transfer bread mixture to dish and spread out evenly.
  7. Add the remaining cheese to the top of the mixture
  8. Bake for 20- 30 minutes.
  9. Grill for 5-8 minutes or until golden brown.



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Written by claire allen

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