Savory Bread Pudding Recipes and Variations: Casseroles and Gratins for Everyday Lunches

Savory bread pudding is a baked casserole that combines cubed or torn bread with a seasoned egg custard, cheese, vegetables, and often meat, baked until set and golden. It is a close cousin to a gratin, but instead of sliced potatoes or vegetables topped with cheese, bread pudding uses bread as the main structure. The result is a warm, comforting dish that works for brunch, lunch, or dinner, and it can be prepared ahead, packed for lunchboxes, or served as a Thanksgiving side. Below are easy recipes and variations inspired by Ina Garten, Mary Berry, The New York Times, and British and American traditions, plus vegan and vegetarian options.

How to Make an Easy Savory Bread Pudding

An easy savory bread pudding recipe starts with stale or toasted bread, a custard of eggs and milk or cream, and your choice of add-ins such as cheese, cooked vegetables, and sausage. The key steps are:

1. Choose the bread: Use a sturdy loaf like sourdough, ciabatta, French bread, or a rustic white. Stale bread absorbs the custard better; if fresh, toast the cubes briefly. Cut into 1-inch cubes.
2. Prepare the custard: Whisk together eggs, whole milk or half-and-half, salt, pepper, and optional seasonings like nutmeg, mustard, or herbs. A general ratio is 1 egg to 1/2 cup liquid for a firm but moist pudding.
3. Layer the ingredients: In a buttered baking dish, combine bread cubes with your chosen fillings—cheese, cooked sausage, sautéed vegetables, or herbs. Pour the custard over and press gently so the bread absorbs the liquid.
4. Rest and bake: Let the dish sit for 15-30 minutes (or refrigerate overnight) so the bread soaks up the custard. Bake at 350°F (175°C) for 40-50 minutes, until puffed and golden and a knife inserted in the center comes out clean.

Ina Garten’s Savory Bread Pudding Recipe

Ina Garten’s savory bread pudding recipe is known for its rich flavor and elegant simplicity. She typically uses a combination of eggs, half-and-half, gruyère cheese, and sautéed leeks or mushrooms, baked in a gratin dish. Her method emphasizes using high-quality ingredients and allowing the bread to soak thoroughly. For a similar version at home, try:

• 8 cups cubed day-old brioche or challah
• 2 tablespoons butter
• 2 leeks, white and light green parts, sliced and sautéed
• 1 cup grated gruyère cheese
• 6 large eggs
• 3 cups half-and-half
• 1 teaspoon salt, 1/2 teaspoon black pepper, pinch of nutmeg

Sauté the leeks in butter until soft. Whisk eggs, half-and-half, salt, pepper, and nutmeg. Combine bread, leeks, and cheese in a buttered 9x13-inch dish; pour custard over. Let soak 20 minutes, then bake at 350°F for 45-50 minutes. This dish is excellent for a weekend lunch or as a Thanksgiving side dish.

The New York Times Savory Bread Pudding Recipe

The New York Times has published several savory bread pudding recipes, often featuring seasonal vegetables and a lighter custard. One popular version includes butternut squash, kale, and fontina cheese. The technique is similar: combine cubed bread with roasted or sautéed vegetables, pour over an egg-milk mixture, and bake until set. The Times emphasizes the importance of using good bread and not over-soaking, to maintain some texture. For a lunchbox-friendly version, bake in individual ramekins or muffin tins for easy portioning.

British Savory Bread Pudding Recipes: Mary Berry and UK Style

In the UK, savory bread pudding is often called a "bread and butter pudding" when sweet, but savory versions exist as a "bread pudding" or "savory bread and butter bake." Mary Berry’s savory bread pudding recipe might include bacon, cheddar, and chives, using a British-style custard with milk and a touch of cream. A classic UK savory bread pudding recipe uses:

• 8 slices white bread, buttered and cut into triangles
• 200g (7 oz) cooked bacon or ham, chopped
• 150g (5 oz) mature cheddar, grated
• 4 eggs
• 500ml (2 cups) whole milk
• 1 teaspoon English mustard, salt, and pepper

Layer buttered bread, bacon, and cheese in a dish. Whisk eggs, milk, mustard, salt, and pepper; pour over. Let soak 15 minutes, then bake at 180°C (350°F) for 35-40 minutes. Serve with a green salad for a simple lunch.

Vegetarian Savory Bread Pudding Recipe

A vegetarian bread pudding is flexible and can highlight any vegetables you have. Sauté onions, mushrooms, spinach, or bell peppers before adding to the bread. Use vegetable broth instead of some milk for extra flavor. A simple vegetarian recipe:

• 8 cups cubed whole grain bread
• 1 onion, diced and sautéed
• 2 cups sautéed mushrooms
• 2 cups baby spinach, wilted
• 1 cup shredded mozzarella or cheddar
• 6 eggs
• 2 cups milk + 1/2 cup vegetable broth
• Herbs like thyme or parsley

Combine all ingredients in a baking dish, pour custard over, soak, and bake as above. This vegetarian bread pudding is hearty enough for a main course and works well in a lunchbox when cut into squares.

Vegan Savory Bread Pudding Recipe

A vegan bread pudding replaces eggs with a plant-based custard. Common substitutes are silken tofu blended with non-dairy milk, or chickpea flour mixed with water. For a custard that sets well, use 1 cup silken tofu blended with 1 cup unsweetened soy milk and 1 tablespoon nutritional yeast per 4 cups bread. Season generously with salt, pepper, garlic powder, and turmeric for color. Add sautéed vegetables and vegan cheese if desired. The texture will be slightly softer than egg-based pudding, but it still holds together. Bake at 375°F (190°C) for 35-40 minutes. This vegan bread pudding is a great option for dairy-free and egg-free diets.

Savory Bread Pudding with Sausage

Adding sausage makes a savory bread pudding extra satisfying. Use breakfast sausage, Italian sausage, or even chorizo, cooked and crumbled. A basic sausage bread pudding:

• 8 cups cubed French or Italian bread
• 1 pound sausage, cooked and drained
• 1 cup shredded sharp cheddar or gruyère
• 6 eggs
• 3 cups whole milk
• 1 teaspoon Dijon mustard, salt, and pepper

Combine bread, sausage, and cheese. Whisk eggs, milk, mustard, and seasonings; pour over. Let soak, then bake at 350°F for 45 minutes. This version can be assembled the night before and baked in the morning for a filling breakfast or lunch.

Savory Bread Pudding for Thanksgiving

Savory bread pudding makes an excellent Thanksgiving side dish because it can be prepared ahead and baked while the turkey rests. Use fall vegetables like roasted butternut squash, Brussels sprouts, or caramelized onions, and herbs like sage and thyme. A Thanksgiving savory bread pudding might include cornbread or a mix of breads for texture. Bake in a large casserole and serve alongside the turkey. For a make-ahead option, assemble the dish completely, cover, and refrigerate overnight. In the morning, bring to room temperature while the oven preheats, then bake as directed.

Lunchbox Combinations and Sandwich Ideas

Savory bread pudding can be packed for lunch in several ways. Cut into squares or wedges after baking and cooling completely. Pair with a simple green salad or raw vegetables. For a sandwich-like experience, place a slice of savory bread pudding between two pieces of toasted bread with a smear of Dijon mustard or a few lettuce leaves. Alternatively, bake the mixture in a muffin tin to create individual bread pudding cups that are easy to pack. These cups can be eaten warm or at room temperature, making them perfect for a midday meal.

To make lunch more enjoyable, add a small container of tomato chutney, a spoonful of pesto, or a few pickles on the side. The savory, custardy bread pairs well with tangy or crunchy accompaniments. If you have leftover bread pudding, reheat it in a toaster oven or microwave until warm, then pack it in an insulated container to keep it cozy until lunchtime.

Choosing Ingredients and Balancing Flavors

The key to a great savory bread pudding is balancing richness, saltiness, texture, and moisture. Use a mix of cheeses—something melty like mozzarella or fontina plus a sharper cheese like cheddar or gruyère for depth. Add aromatics like onions, garlic, or leeks, and fresh herbs for brightness. Include a textural contrast: crispy bacon, toasted nuts, or sautéed vegetables with some bite. Avoid overly wet ingredients unless you reduce the liquid in the custard. Taste the custard before pouring to ensure it is well seasoned. Remember that the bread will absorb salt, so season generously.

Adapting to What You Have

Savory bread pudding is forgiving and adaptable. Here are some simple swaps:

If you have limited time, use pre-cooked ingredients like rotisserie chicken or frozen vegetables (thawed and drained). Assemble the dish the night before and bake in the morning, or bake ahead and reheat slices. Individual portions in ramekins bake faster—about 25-30 minutes—making them ideal for quick lunches.

Preparation and Packing Tips

• For make-ahead, assemble the bread pudding, cover tightly, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if baking straight from the fridge.
• To freeze, bake the pudding completely, cool, cut into portions, wrap individually, and freeze for up to 3 months. Reheat in the oven or microwave.
• For lunchboxes, bake in a square dish and cut into neat squares. Place a square in a container with a small cup of dipping sauce like marinara or ranch.
• If packing warm, use an insulated food jar to keep it hot. If packing cold, it tastes good at room temperature as well.
• Add a side of fresh fruit or a small salad to round out the meal.

Savory bread pudding is a versatile, economical dish that turns leftover bread into a satisfying meal. Whether you follow Ina Garten’s rich version, a British recipe from Mary Berry, or create your own vegan or vegetarian variation, the techniques remain simple. With a little planning, it can become a regular part of your lunch rotation and a welcome addition to holiday tables.