Savory Bread & Butter Pudding: A Versatile Dairy Recipe
The world of bread pudding is typically sweet, but for those who favor savory flavors or want a dish suitable for any meal of the day, nothing compares to savory bread and butter pudding. Inspired by The Pioneer Woman’s Dairy Contest finalist, this recipe transforms classic, comfort-food ingredients into something exquisite, light, and remarkably versatile.
The Inspiration Behind This Dish
This unique pudding was originally submitted by home cook Dani, who innovated upon traditional methods by introducing plain yogurt to the custard, resulting in a delightful tang and lighter texture. Evoking both British heritage and heartland America, this dish is a testament to how simple ingredients—eggs, milk, cheese, bread, and herbs—can unite to create an elevated meal.
Why Make a Savory Bread Pudding?
- Versatile: Enjoyable for breakfast, brunch, lunch, or supper.
- Make-ahead: Easy to prep the night before and bake in the morning.
- Customizable: Flexible with bread choices, cheeses, and flavorful mix-ins.
- Comforting yet light: Creamy custard base but not heavy—thanks to yogurt.
Ingredients: What Goes Into a Savory Pudding?
Gather these staple kitchen ingredients to get started. Flexibility is encouraged, so feel free to substitute with what you have on hand:
| Ingredient | Recommended | Substitutions |
|---|---|---|
| Bread | Chunks of hearty, day-old bread (sourdough, French bread, or country white) | Any sturdy, stale bread including whole grain or brioche |
| Butter | Softened, for slathering | Olive oil or flavored butters |
| Eggs | Large, farm-fresh preferred | No direct substitute; eggs are essential! |
| Milk | Whole milk | 2%, skim (yields a lighter texture), or nondairy (taste may change) |
| Yogurt | Plain, unsweetened (adds tang and lightness) | Sour cream, crème fraîche, or omit and use more milk |
| Cheese | Colby-jack, cheddar, or any hard/crumbly cheese | Blue cheese, Swiss, feta, or a mix |
| Dijon Mustard | Sharp Dijon for zing | Grain mustard, yellow mustard, or omit |
| Herbs & Seasonings | Chopped chives, parsley, thyme, salt, pepper | Scallions, basil, rosemary, or your favorite herbs |
Step-by-Step Guide: Making Savory Bread and Butter Pudding
- Prep the Bread:
Slice or tear your bread into thick cubes or wedges for substantial texture. Arrange in a single layer in a buttered baking dish. Lightly toast in a low oven if it’s not already stale.
- Spread the Butter:
Generously coat one side of each bread piece with softened butter. This prevents sogginess and imparts a mellow richness throughout the bake.
- Prepare the Custard:
- Crack 8 large eggs into a bowl.
- Add 1 cup of whole milk and 1 cup plain yogurt.
- Whisk until smooth.
- Stir in 1 cup (or more) shredded cheese, 2 tsp of Dijon mustard, and a handful of freshly chopped herbs.
- Season generously with salt and pepper. Taste the raw custard (before the eggs are fully combined) to gauge seasoning, as the bread will soak a lot of flavor.
- Combine & Assemble:
Arrange your buttered bread cubes attractively in the baking dish. Pour the custard over the bread slowly, ensuring every piece is evenly coated. Press down lightly so the bread absorbs the mixture, but don’t flatten—air pockets create a better baked texture.
- Add Extra Cheese:
Sprinkle an extra layer of cheese and fresh herbs over the top for a golden, bubbly crust.
- Let it Rest:
Allow the assembled dish to sit for 10–20 minutes before baking (or several hours refrigerated, for a make-ahead method), so the bread can fully absorb the custard.
- Bake:
- Bake in a preheated oven at 350°F (175°C) for 40–50 minutes.
- The pudding should be puffed, golden, and set in the middle—test with a knife: it should come out mostly clean with just a trace of custard.
- Serve:
Let cool slightly before slicing. Serve warm with a crisp green salad, garlicky sautéed spinach, or alongside fruit for brunch. This pudding also reheats well and makes a wonderful leftover centerpiece.
Tips, Variations, and Secret Twists
- Bread Choices: Dense artisan loaves (like sourdough) yield the best structure, but soft sandwich bread can add a custard-like softness.
- Add-ins: Try sautéed onions, mushrooms, roasted peppers, crisp bacon, or leftover roasted vegetables for flavor layers.
- Cheese Varieties: Gruyère, smoked gouda, goat cheese, or blends will all change the character of the dish.
- Make it Gluten-Free: Substitute sturdy gluten-free bread—texture may differ, but flavor is excellent.
- For a Zesty Kick: Add a pinch of cayenne, diced jalapeños, or smoked paprika.
- Top Tips: Always taste the custard for seasoning before pouring. Undersalted custard means bland pudding. Don’t skimp on butter!
When and How to Serve Savory Bread & Butter Pudding
- Breakfast: Serve hot, cut into squares, with coffee or tea.
- Brunch: Ideal centerpiece with fruit, salads, or smoked salmon on the side.
- Lunch: Pair with a green salad and vinaigrette or a simple bowl of soup.
- Dinner: Complement a roasted chicken or hearty vegetable entrée.
Best Pairings
- Simple green salad with lemony vinaigrette
- Light tomato soup or bisque
- Roasted vegetables (zucchini, bell peppers, carrots)
- A glass of crisp white wine or cold-brew tea
Nutritional Insights
This dish is protein-rich due to its hefty egg and dairy content. For extra nutrition, pack it with sautéed greens or vegetables. If you’re looking to reduce fat or calories, opt for low-fat dairy products and use less cheese.
| Component | Benefit |
|---|---|
| Eggs | High-quality protein, vitamins A & D |
| Yogurt | Probiotics, calcium, lightens the texture |
| Cheese | Flavor, calcium, protein |
| Bread | Complex carbohydrates, fiber (if whole grain) |
| Herbs | Antioxidants, fresh flavor |
Common Mistakes and How to Avoid Them
- Too soggy? Use sturdy bread and don’t oversaturate; let it sit only until moist, not soupy.
- Uneven cooking? Arrange bread loosely and bake until set. Cover with foil if overbrowning before custard cooks through.
- Flavorless? Cheese, mustard, and fresh herbs are key. Salt liberally and consider finishing with cracked pepper or a sprinkle of Parmesan.
Frequently Asked Questions (FAQs)
Q: Can I make this pudding ahead of time?
A: Yes! Assemble the dish, cover, and refrigerate overnight. Bake straight from the fridge, adding an extra 10 minutes if needed.
Q: Is it possible to freeze savory bread pudding?
A: Fully baked bread pudding freezes well. Cool completely, slice, and wrap portions. Reheat in an oven at 325°F (covered in foil) until warmed through.
Q: Can I omit the cheese for a lighter dish?
A: Cheese provides richness and helps bind the custard, but you can reduce the amount or try a lighter cheese such as part-skim mozzarella or omit entirely. The texture will be less cohesive.
Q: What herbs work best?
A: Chives, parsley, thyme, and basil shine. For a spicy kick, experiment with fresh dill or tarragon.
Q: How long does leftover pudding last?
A: Store covered in the refrigerator for 3–4 days. Enjoy cold or reheat individual slices in a microwave or oven for best results.
Final Thoughts: Why You’ll Love This Dish
With its creamy custard, aromatic herbs, and irresistibly crusty bread, savory bread and butter pudding is more than just a breakfast bake: it’s comfort food at its finest—infinitely customizable, always satisfying, and perfect for any occasion. Try this recipe for a new family favorite, and don’t be surprised if requests for it keep coming your way!
