18 Delicious Savory Bread Pudding Amazing Recipes

Unlock the secret to turning stale bread into a mouthwatering masterpiece with our roundup of 18 Delicious Savory Bread Pudding Recipes. Perfect for home cooks looking to whip up comfort food that’s both easy and impressive, these recipes promise to transform your kitchen into a haven of savory aromas and delightful flavors. Ready to dive in? Your next favorite dish awaits!

Cheesy Bacon and Spinach Bread Pudding

Dig into this savory twist on a classic—where gooey cheese, crispy bacon, and tender spinach come together in a bread pudding that’s anything but ordinary.

Ingredients

• 6 cups of day-old artisan bread, torn into bite-sized pieces
• 8 slices of thick-cut bacon, cooked to crispy perfection and crumbled
• 2 cups of fresh baby spinach, roughly chopped
• 1 1/2 cups of sharp cheddar cheese, shredded
• 4 large farm-fresh eggs
• 2 cups of whole milk
• 1/2 cup of heavy cream
• 1 tbsp of Dijon mustard
• 1 tsp of smoked paprika
• 1/2 tsp of garlic powder
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter.
2. In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, smoked paprika, garlic powder, salt, and pepper until fully combined.
3. Add the torn bread pieces to the egg mixture, pressing down gently to ensure every piece is soaked. Let it sit for 10 minutes to absorb.
4. Fold in the crispy bacon, chopped spinach, and shredded cheddar cheese until evenly distributed throughout the bread mixture.
5. Pour the mixture into the prepared baking dish, spreading it out evenly. Tip: For extra crispiness, sprinkle a little more cheese on top before baking.
6. Bake for 45-50 minutes, or until the top is golden brown and the center is set. Tip: Check doneness by inserting a knife in the center; it should come out clean.
7. Let the bread pudding rest for 5 minutes before serving. Tip: This allows the custard to set further, making it easier to slice.

Zesty and comforting, this bread pudding boasts a creamy interior with a crispy, cheesy crust. Serve it warm with a drizzle of hot sauce or a side of fresh arugula salad for a complete meal.

Mushroom and Thyme Savory Bread Pudding

Craving comfort with a gourmet twist? This Mushroom and Thyme Savory Bread Pudding transforms stale bread into a luxurious, earthy delight. Perfect for brunch or a cozy dinner side.

Ingredients

• 4 cups day-old artisan bread, torn into bite-sized pieces
• 2 cups whole milk, creamy and rich
• 3 large farm-fresh eggs, lightly beaten
• 1 cup heavy cream, velvety smooth
• 2 tbsp unsalted butter, melted and golden
• 1 lb wild mushrooms, sliced and earthy
• 2 tbsp fresh thyme leaves, fragrant and piney
• 1 tsp kosher salt, coarse and clean
• 1/2 tsp freshly ground black pepper, sharp and aromatic
• 1/2 cup grated Parmesan cheese, nutty and sharp

Instructions

1. Preheat your oven to 350°F (175°C) and butter a 9×13 inch baking dish.
2. In a large skillet over medium heat, sauté the wild mushrooms in melted butter until golden and tender, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Whisk together the whole milk, heavy cream, beaten eggs, kosher salt, and black pepper in a large bowl until fully combined.
4. Add the torn bread pieces, sautéed mushrooms, and fresh thyme to the bowl, gently folding to ensure every piece is soaked in the custard mixture. Let it sit for 10 minutes to absorb.
5. Transfer the mixture to the prepared baking dish, pressing down lightly. Sprinkle the grated Parmesan cheese evenly on top. Tip: For extra crispiness, broil for the last 2 minutes of baking.
6. Bake for 45-50 minutes, or until the top is golden brown and the center is set. Tip: Insert a knife in the center; if it comes out clean, it’s ready.

Golden and bubbling straight from the oven, this bread pudding offers a crispy top with a soft, custardy center. Serve it warm with a drizzle of truffle oil for an extra layer of luxury.

Sun-Dried Tomato and Parmesan Bread Pudding

Feast your eyes on this: a savory, cheesy bread pudding that’s a game-changer for brunch or dinner. Packed with sun-dried tomatoes and Parmesan, it’s a flavor bomb waiting to explode in your mouth.

Ingredients

• 4 cups day-old crusty bread, torn into bite-sized pieces
• 1 cup sun-dried tomatoes in oil, drained and chopped
• 1 cup freshly grated Parmesan cheese
• 3 farm-fresh eggs, lightly beaten
• 2 cups whole milk
• 1 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 350°F. Grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, combine the torn bread, sun-dried tomatoes, and half of the Parmesan cheese.
3. In another bowl, whisk together the eggs, milk, olive oil, black pepper, and sea salt until well blended.
4. Pour the egg mixture over the bread mixture. Gently toss to ensure every piece of bread is soaked.
5. Let the mixture sit for 10 minutes, allowing the bread to fully absorb the liquid.
6. Transfer the mixture to the prepared baking dish. Sprinkle the remaining Parmesan cheese on top.
7. Bake for 45 minutes, or until the top is golden brown and the center is set.
8. Remove from the oven and let it cool for 5 minutes before serving.

When you dig into this bread pudding, you’ll love the crispy top and soft, custardy center. Serve it with a side of arugula salad for a fresh contrast, or enjoy it as is for the ultimate comfort food experience.

Caramelized Onion and Gruyere Bread Pudding

Hungry for a dish that blends sweet, savory, and cheesy in every bite? This caramelized onion and Gruyere bread pudding transforms humble ingredients into a show-stopping side or main.

Ingredients

• 2 cups whole milk, creamy and rich
• 3 large farm-fresh eggs, lightly beaten
• 1 tsp kosher salt, for depth
• 1/2 tsp freshly ground black pepper, for a slight kick
• 4 cups day-old French bread, torn into 1-inch pieces
• 2 large yellow onions, thinly sliced for even caramelization
• 2 tbsp unsalted butter, for richness
• 1 tbsp granulated sugar, to aid caramelization
• 1 1/2 cups Gruyere cheese, grated for melty goodness
• 1 tbsp fresh thyme leaves, for a fragrant touch

Instructions

1. Preheat your oven to 350°F (175°C) to ensure even cooking.
2. In a large skillet over medium heat, melt butter. Add onions and sugar, stirring occasionally until deeply golden, about 25 minutes. Tip: Low and slow is key for perfect caramelization.
3. Whisk together milk, eggs, salt, and pepper in a large bowl. Tip: Tempering the eggs with a bit of warm milk prevents scrambling.
4. Add bread pieces to the milk mixture, pressing down to soak. Let stand for 10 minutes. Tip: Day-old bread absorbs the custard better without falling apart.
5. Fold in caramelized onions, half the Gruyere, and thyme. Transfer to a greased baking dish, topping with remaining cheese.
6. Bake until puffed and golden, about 45 minutes. A knife inserted should come out clean.

Velvety custard meets crispy edges in this bread pudding, with onions adding a sweet depth. Serve warm with a crisp green salad for contrast, or as a luxurious brunch centerpiece.

Spinach and Feta Savory Bread Pudding

Let’s dive into a dish that’s cozy, creamy, and packed with flavor—perfect for brunch or a lazy dinner.

Ingredients

• 1 loaf crusty day-old bread, torn into bite-sized pieces
• 2 cups whole milk, creamy and rich
• 4 large farm-fresh eggs, beaten
• 1 cup crumbled feta cheese, tangy and salty
• 2 cups fresh spinach leaves, roughly chopped
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with olive oil.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes.
3. Add the chopped spinach to the skillet, stirring until just wilted, about 2 minutes. Remove from heat.
4. In a large bowl, whisk together the milk, eggs, black pepper, and sea salt until fully combined.
5. Add the torn bread pieces to the bowl, pressing down to ensure they’re fully submerged in the milk mixture. Let sit for 10 minutes to absorb.
6. Gently fold in the sautéed spinach mixture and crumbled feta cheese into the bread mixture.
7. Pour the mixture into the prepared baking dish, spreading evenly. Bake for 45 minutes, or until the top is golden and the center is set.
8. Let cool for 5 minutes before serving. This allows the pudding to set further, making it easier to slice.

Melt-in-your-mouth creamy with a crispy top, this savory bread pudding is a texture dream. Serve it with a drizzle of hot honey for a sweet and spicy kick that’ll wow any crowd.

Roasted Garlic and Herb Bread Pudding

Ready to transform stale bread into a show-stopping side? This Roasted Garlic and Herb Bread Pudding is your golden ticket to comfort food heaven.

Ingredients

• 4 cups day-old rustic bread, torn into bite-sized pieces
• 3 large farm-fresh eggs, beaten
• 2 cups whole milk, creamy and rich
• 1/2 cup heavy cream, luxuriously thick
• 1/4 cup rich extra virgin olive oil
• 4 cloves roasted garlic, mashed into a paste
• 1 tbsp fresh thyme leaves, fragrant and earthy
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt, for that perfect seasoning
• 1/2 tsp finely ground black pepper, for a subtle kick
• 1/2 cup grated Parmesan cheese, sharp and nutty

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, whisk together the beaten eggs, whole milk, heavy cream, and olive oil until fully combined.
3. Add the mashed roasted garlic, thyme, rosemary, kosher salt, and black pepper to the egg mixture, whisking to incorporate.
4. Fold in the torn bread pieces, ensuring each piece is generously coated with the mixture. Let it sit for 10 minutes to absorb the liquid.
5. Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the grated Parmesan cheese on top.
6. Bake for 45-50 minutes, or until the top is golden brown and the center is set. Tip: Cover with foil if the top browns too quickly.
7. Remove from the oven and let it cool for 5 minutes before serving. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Serve this pudding warm, where the creamy interior meets the crispy, cheesy crust. Perfect alongside a crisp salad or as the star of your brunch table.

Sausage and Apple Savory Bread Pudding

Transform your brunch game with this Sausage and Apple Savory Bread Pudding. **Toss** together hearty chunks of day-old artisan bread with juicy, crisp apples and savory sausage for a dish that’s unexpectedly delicious.

Ingredients

• 4 cups of day-old artisan bread, torn into 1-inch chunks
• 1 lb of savory breakfast sausage, casings removed
• 2 medium crisp apples, peeled and diced
• 4 large farm-fresh eggs
• 2 cups of whole milk
• 1 cup of heavy cream
• 1 tbsp of rich extra virgin olive oil
• 1 tsp of finely ground black pepper
• 1/2 tsp of sea salt
• 1 tbsp of fresh thyme leaves
• 1/2 cup of sharp cheddar cheese, grated

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, cook the sausage until browned, about 5 minutes. Break it into small crumbles as it cooks.
3. Add the diced apples to the skillet and sauté for 3 minutes until slightly softened. Remove from heat and let cool slightly.
4. In a large bowl, whisk together the eggs, milk, cream, black pepper, and sea salt until well combined.
5. Add the bread chunks, sausage, apples, and thyme to the egg mixture. Stir gently to coat everything evenly.
6. Pour the mixture into the prepared baking dish and sprinkle the grated cheddar cheese on top.
7. Bake for 45 minutes, or until the top is golden brown and the center is set.
8. Let it rest for 10 minutes before serving to allow the flavors to meld.

**Fluffy** and rich, this bread pudding strikes the perfect balance between sweet and savory. Serve it warm with a drizzle of maple syrup for an extra touch of sweetness or alongside a crisp green salad for contrast.

Blue Cheese and Walnut Bread Pudding

Venture into the bold flavors of this dish where creamy meets crunchy in every bite. Perfect for those who dare to mix savory with a touch of decadence.

Ingredients

• 4 cups of day-old artisan bread, torn into bite-sized pieces
• 1 cup of crumbled sharp blue cheese, with its tangy punch
• 1/2 cup of toasted walnuts, for a nutty crunch
• 3 farm-fresh eggs, beaten to golden perfection
• 2 cups of whole milk, creamy and rich
• 1 tbsp of pure vanilla extract, for a hint of sweetness
• 1/2 tsp of finely ground sea salt, to balance the flavors
• 1/4 cup of granulated sugar, for a subtle sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
2. In a large bowl, whisk together the beaten eggs, whole milk, vanilla extract, sea salt, and granulated sugar until fully combined.
3. Add the torn artisan bread pieces to the bowl, pressing down gently to ensure they’re fully submerged in the liquid mixture. Let sit for 10 minutes to absorb.
4. Gently fold in the crumbled blue cheese and toasted walnuts, distributing evenly throughout the mixture.
5. Pour the mixture into the prepared baking dish, spreading it out evenly with a spatula.
6. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the center is set.
7. Let the bread pudding cool for 5 minutes before serving to allow the flavors to meld together beautifully.

Rich in texture and bursting with flavors, this bread pudding offers a delightful contrast between the creamy blue cheese and the crunchy walnuts. Serve it warm with a drizzle of honey for an extra layer of sweetness or enjoy it as is for a truly savory experience.

Jalapeno and Cheddar Cornbread Pudding

Fire up your taste buds with this Jalapeno and Cheddar Cornbread Pudding—a spicy, cheesy twist on a classic that’s perfect for any gathering or a cozy night in.

Ingredients

• 1 cup yellow cornmeal, stone-ground for texture
• 1 cup all-purpose flour, sifted for lightness
• 1/4 cup granulated sugar, for a hint of sweetness
• 1 tbsp baking powder, to ensure a fluffy rise
• 1 tsp salt, to enhance all flavors
• 1 cup buttermilk, for tangy moisture
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large farm-fresh eggs, beaten
• 1 cup sharp cheddar cheese, freshly grated
• 2 jalapenos, finely diced (seeds removed for less heat)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish with butter or non-stick spray.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the buttermilk, melted butter, and eggs until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the pudding light.
5. Fold in the grated cheddar and diced jalapenos until evenly distributed throughout the batter.
6. Transfer the batter to the prepared baking dish, smoothing the top with a spatula. Tip: For extra crispiness, sprinkle a little extra cheese on top before baking.
7. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: Check at the 25-minute mark to prevent overbaking.
8. Let the pudding cool for 5 minutes before serving to allow it to set slightly.

Unbelievably moist with a crispy top, this pudding packs a punch with spicy jalapenos and melty cheddar. Serve it warm with a dollop of sour cream or alongside a bowl of chili for the ultimate comfort meal.

Smoked Salmon and Dill Bread Pudding

Bold flavors meet breakfast in this Smoked Salmon and Dill Bread Pudding. Transform your morning with layers of smoky salmon, fresh dill, and creamy custard baked to golden perfection.

Ingredients

• 4 cups day-old brioche, torn into bite-sized pieces
• 1 cup heavy cream, velvety and rich
• 4 large farm-fresh eggs, lightly beaten
• 1/2 cup whole milk, creamy and smooth
• 1/2 tsp kosher salt, for balance
• 1/4 tsp freshly ground black pepper, for a slight kick
• 2 tbsp fresh dill, finely chopped and aromatic
• 8 oz smoked salmon, thinly sliced and smoky
• 1 tbsp unsalted butter, for greasing

Instructions

1. Preheat your oven to 350°F. Grease a 9×9 inch baking dish with unsalted butter, ensuring every corner is covered.
2. In a large bowl, whisk together heavy cream, farm-fresh eggs, whole milk, kosher salt, and freshly ground black pepper until fully combined.
3. Add day-old brioche pieces to the custard mixture. Gently press down to ensure all bread is soaked. Let sit for 10 minutes for maximum absorption.
4. Fold in finely chopped fresh dill and thinly sliced smoked salmon, distributing evenly throughout the mixture.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake for 35-40 minutes, or until the top is golden and the center is set.
6. Let cool for 5 minutes before serving. This allows the custard to set further, making slicing easier.

This bread pudding emerges with a crispy top and a soft, custardy interior, packed with the smoky richness of salmon and the bright freshness of dill. Serve it warm with a dollop of crème fraîche or alongside a crisp green salad for a brunch that impresses.

Butternut Squash and Sage Bread Pudding

Kick off your fall feasts with this cozy, savory twist on a classic. Butternut squash and sage bread pudding is your ultimate comfort food hack—creamy, herby, and utterly irresistible.

Ingredients

• 3 cups cubed day-old artisan bread, crusts on for texture
• 2 cups roasted butternut squash, cubed and caramelized
• 1 1/2 cups heavy cream, velvety and rich
• 4 large farm-fresh eggs, beaten until frothy
• 1/2 cup whole milk, for a lighter custard
• 1/4 cup unsalted butter, melted and slightly cooled
• 2 tbsp fresh sage, finely chopped for a fragrant punch
• 1 tsp kosher salt, for balanced seasoning
• 1/2 tsp freshly ground black pepper, for a subtle heat
• 1/2 tsp ground nutmeg, for warm depth

Instructions

1. Preheat your oven to 350°F. Butter a 9×13 inch baking dish generously.
2. In a large bowl, whisk together the heavy cream, milk, eggs, melted butter, salt, pepper, and nutmeg until smooth.
3. Add the bread cubes, roasted butternut squash, and sage to the bowl. Gently toss to coat every piece evenly. Let it sit for 10 minutes to absorb the custard.
4. Transfer the mixture to the prepared baking dish, pressing down lightly. Bake for 45 minutes, or until the top is golden and the center is set.
5. Let it rest for 5 minutes before serving. This allows the custard to firm up for perfect slices.

Buttery bread gives way to sweet squash and aromatic sage in every bite. Serve it as a standout side or brunch centerpiece—either way, it’s a guaranteed crowd-pleaser.

Chorizo and Manchego Bread Pudding

Kickstart your morning with this Chorizo and Manchego Bread Pudding—**bold flavors** meet **comfort food** in a dish that’s as easy to make as it is to devour.

Ingredients

• 1 cup heavy cream, velvety and rich
• 4 large farm-fresh eggs, beaten
• 1/2 tsp smoked paprika, for a deep, smoky flavor
• 1/4 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 2 cups day-old crusty bread, torn into bite-sized pieces
• 1/2 cup chorizo, diced and sizzling
• 1/2 cup Manchego cheese, shredded and nutty
• 2 tbsp extra virgin olive oil, for greasing

Instructions

1. Preheat your oven to 350°F (175°C). Grease a baking dish with extra virgin olive oil.
2. In a large bowl, whisk together heavy cream, eggs, smoked paprika, salt, and black pepper until smooth.
3. Add torn bread pieces to the bowl, pressing down to ensure they’re fully soaked in the custard mixture. Let sit for 10 minutes for maximum absorption.
4. Meanwhile, in a skillet over medium heat, cook diced chorizo until crispy, about 5 minutes. Drain on paper towels.
5. Fold the crispy chorizo and shredded Manchego cheese into the bread mixture, distributing evenly.
6. Pour the mixture into the prepared baking dish, spreading it out evenly. Bake for 25-30 minutes, or until the top is golden and the center is set.
7. Let cool for 5 minutes before serving. This allows the pudding to set further, making it easier to slice.

Relish the contrast of textures—**crispy top**, **custardy center**, with bursts of spicy chorizo and creamy Manchego. Serve with a drizzle of honey for a sweet and savory twist.

Artichoke and Goat Cheese Bread Pudding

Rethink bread pudding with this savory twist—Artichoke and Goat Cheese Bread Pudding. **Bold flavors** and **creamy textures** make this dish a standout.

Ingredients

• 4 cups day-old crusty bread, torn into bite-sized pieces
• 1 cup marinated artichoke hearts, drained and chopped
• 4 oz creamy goat cheese, crumbled
• 3 large farm-fresh eggs, beaten
• 2 cups whole milk
• 1 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with olive oil.
2. Spread the torn bread pieces evenly in the prepared baking dish.
3. Scatter the chopped artichoke hearts and crumbled goat cheese over the bread.
4. In a medium bowl, whisk together the eggs, milk, black pepper, and sea salt until fully combined.
5. Pour the egg mixture evenly over the bread, pressing down lightly to ensure all pieces are soaked.
6. Let the mixture sit for 10 minutes to allow the bread to absorb the liquid.
7. Bake for 45 minutes, or until the top is golden brown and the center is set.
8. Remove from the oven and let it cool for 5 minutes before serving.

Outrageously creamy with a slight tang from the goat cheese, this bread pudding is a **textural dream**. Serve it warm with a drizzle of olive oil for an extra touch of luxury.

Pesto and Mozzarella Bread Pudding

Who says bread pudding has to be sweet? **Transform** your stale loaf into a savory masterpiece with this Pesto and Mozzarella Bread Pudding.

Ingredients

• 4 cups day-old crusty bread, torn into bite-sized chunks
• 1 cup whole milk, creamy and rich
• 1/2 cup heavy cream, luxuriously thick
• 3 large farm-fresh eggs, lightly beaten
• 1/2 cup homemade basil pesto, vibrant and aromatic
• 1 cup shredded mozzarella cheese, melty and stretchy
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 1/2 tsp kosher salt, for seasoning
• 1/4 tsp freshly ground black pepper, for a subtle kick

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish with butter.
2. In a large bowl, whisk together the whole milk, heavy cream, and beaten eggs until fully combined.
3. Add the torn bread chunks to the bowl, pressing down gently to ensure they’re fully submerged in the liquid mixture. Let sit for 10 minutes to absorb.
4. Fold in the homemade basil pesto, shredded mozzarella, and grated Parmesan, seasoning with kosher salt and freshly ground black pepper.
5. Transfer the mixture to the prepared baking dish, spreading it evenly. Bake for 35-40 minutes, or until the top is golden and the center is set.
6. Let the bread pudding cool for 5 minutes before serving. This rest period allows the flavors to meld beautifully.

Now, **notice** how the edges are crisp while the center stays irresistibly gooey. Serve warm with a drizzle of extra pesto or a side of marinara for dipping.

Ham and Swiss Cheese Bread Pudding

Absolutely nobody can resist the cozy, cheesy embrace of this Ham and Swiss Cheese Bread Pudding. Transform your stale bread into a golden, custardy masterpiece with just a few pantry staples.

Ingredients

• 4 cups day-old French bread, torn into bite-sized pieces
• 2 cups diced ham, savory and smoky
• 1 1/2 cups shredded Swiss cheese, nutty and melty
• 4 large farm-fresh eggs, beaten
• 2 cups whole milk, creamy and rich
• 1 tbsp Dijon mustard, tangy and sharp
• 1/2 tsp finely ground black pepper
• 1/4 tsp freshly grated nutmeg, warm and aromatic

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter.
2. In a large bowl, combine the torn French bread, diced ham, and shredded Swiss cheese.
3. In another bowl, whisk together the beaten eggs, whole milk, Dijon mustard, black pepper, and nutmeg until smooth.
4. Pour the egg mixture over the bread mixture, pressing down gently to ensure every piece is soaked. Let it sit for 10 minutes to absorb.
5. Transfer the mixture to the prepared baking dish, spreading it evenly.
6. Bake for 45-50 minutes, or until the top is golden brown and the center is set.
7. Let it cool for 5 minutes before serving to allow the custard to set further.

Warm from the oven, this bread pudding is a delightful contrast of crispy edges and soft, custardy center. Serve it with a drizzle of maple syrup for a sweet-savory twist or a side of crisp green salad for balance.

Roasted Red Pepper and Gouda Bread Pudding

Bold flavors collide in this savory bread pudding, where smoky roasted red peppers meet creamy Gouda in every bite. Perfect for brunch or a cozy dinner side, it’s a dish that promises comfort with a gourmet twist.

Ingredients

• 4 cups day-old artisan bread, torn into 1-inch pieces
• 2 cups whole milk, creamy and rich
• 3 large farm-fresh eggs, lightly beaten
• 1 cup roasted red peppers, drained and chopped
• 1 1/2 cups smoked Gouda cheese, shredded
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, whisk together the milk, eggs, black pepper, and sea salt until fully combined.
3. Add the torn bread pieces to the bowl, pressing down gently to ensure they’re fully soaked in the milk mixture. Let sit for 10 minutes to absorb.
4. Fold in the chopped roasted red peppers and half of the shredded Gouda, distributing evenly throughout the mixture.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the remaining Gouda on top.
6. Bake for 45 minutes, or until the top is golden brown and the center is set. Tip: For an extra crispy top, broil for the last 2 minutes.
7. Let the pudding cool for 5 minutes before serving. Tip: This rest allows the flavors to meld beautifully.

Out of the oven, this bread pudding boasts a crispy, cheesy crust with a soft, custardy center. Serve it warm with a drizzle of balsamic glaze for a sweet contrast or alongside a crisp green salad for a complete meal.

Leek and Brie Savory Bread Pudding

Viral food trends come and go, but this Leek and Brie Savory Bread Pudding? **Absolute keeper.** Creamy, cheesy, and packed with flavor, it’s the comfort food upgrade you didn’t know you needed.

Ingredients

• 1 loaf day-old crusty bread, torn into bite-sized pieces
• 3 cups whole milk, warmed to 110°F
• 4 large farm-fresh eggs, lightly beaten
• 1 cup heavy cream, rich and velvety
• 2 medium leeks, thinly sliced (white and light green parts only)
• 8 oz Brie cheese, rind removed and cubed
• 2 tbsp unsalted butter, melted
• 1 tsp kosher salt, finely ground
• 1/2 tsp freshly ground black pepper, aromatic and bold
• 1/4 tsp nutmeg, freshly grated for warmth

Instructions

1. Preheat your oven to 350°F. Butter a 9×13-inch baking dish generously.
2. In a large bowl, combine the torn bread pieces and warmed milk. Let sit for 10 minutes, allowing the bread to soak up the milk. **Tip:** Stir occasionally for even absorption.
3. Add the beaten eggs, heavy cream, melted butter, salt, pepper, and nutmeg to the bread mixture. Stir until well combined.
4. Fold in the thinly sliced leeks and cubed Brie, distributing evenly throughout the mixture. **Tip:** Reserve a few Brie cubes for topping for a cheesy, golden finish.
5. Pour the mixture into the prepared baking dish. Top with the reserved Brie cubes.
6. Bake for 45-50 minutes, or until the top is golden brown and the center is set. **Tip:** Check doneness by inserting a knife in the center; it should come out clean.
7. Let the bread pudding rest for 10 minutes before serving. This allows the custard to set further and makes slicing easier.

Every bite of this bread pudding is a **textural dream**—crispy on top, creamy in the middle, with bursts of melted Brie. Serve it as a brunch showstopper or a cozy dinner side; either way, it’s **unforgettable.**

Turkey and Cranberry Bread Pudding

Just when you thought Thanksgiving leftovers couldn’t get any better, this Turkey and Cranberry Bread Pudding **flips the script**. It’s **savory, sweet, and stupidly easy** to whip up—perfect for that lazy post-holiday brunch.

Ingredients

• 3 cups day-old crusty bread, torn into bite-sized pieces
• 2 cups shredded roasted turkey, juicy and tender
• 1 cup dried cranberries, plump and tangy
• 4 large farm-fresh eggs, beaten
• 2 cups whole milk, creamy and rich
• 1/2 cup heavy cream, luxuriously thick
• 1/4 cup pure maple syrup, dark and robust
• 1 tsp vanilla extract, warm and aromatic
• 1/2 tsp ground cinnamon, sweet and spicy
• 1/4 tsp sea salt, finely ground
• 2 tbsp unsalted butter, melted and golden

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with the melted unsalted butter.
2. In a large bowl, combine the torn crusty bread, shredded roasted turkey, and plump dried cranberries. Toss gently to mix.
3. In another bowl, whisk together the beaten farm-fresh eggs, whole milk, heavy cream, pure maple syrup, vanilla extract, ground cinnamon, and sea salt until smooth.
4. Pour the egg mixture over the bread mixture. Press down lightly to ensure all the bread is soaked. Let it sit for 10 minutes to absorb.
5. Transfer the mixture to the prepared baking dish. Bake for 45-50 minutes, or until the top is golden brown and the center is set.
6. Let it cool for 5 minutes before serving. Tip: For extra indulgence, drizzle with more maple syrup or a dollop of whipped cream.

Dig into this bread pudding and **savor the contrast** of creamy custard against the chewy cranberries and tender turkey. Serve it warm with a side of crisp greens to **balance the richness**—brunch game forever changed.

Conclusion

Feast your eyes on these 18 savory bread pudding recipes that promise to transform your meals into unforgettable experiences. Whether you’re craving something cheesy, herby, or packed with veggies, there’s a recipe here for every taste. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.