Breakfast
Savory Bread Pudding
Prep
25 minutes
Cook
50 minutes
Yield
8 -12
This savory bread pudding combines the flavors of fresh sage and thyme with croissants and is topped with creamy, delicious mushroom gravy. This dish is the perfect side dish for the holiday season, or really, any time! It’s a really great comforting dish that can also be a great way to use up bread you have on hand.
Why you’ll love this savory bread pudding:
- Short Prep: This recipe can be prepped in only 25-minutes, the rest of the time is left to your oven to do the work
- Flavorful: Thyme and sage are seriously the herbs that are perfect for the fall/winter season. They are so comforting
- Lower Food Waste: Use up whatever bread you have on hand in this recipe to use up a loaf that may go bad before you eat it all
Ingredient Notes:
Bread: Replace croissants with your favorite bread or gluten-free bread! Like brioche, challah, or other soft rich bread.
Fresh Herbs: Sub the thyme and sage for one or the other, or whatever you have on hand. They’ll add different flavors to the recipe but it’ll still be delish!
Cream: This recipe is not vegan as I’ve used half-and-half as well as heavy cream. You can however try to use your favorite vegan substitutes instead.
How you make savory bread pudding:
- Preheat the oven to 350F.
- Finely dice the shallots. Set aside.
- Melt the butter in a pan over medium heat. Add the shallots, and cook until soft.
- Slice the cremini mushrooms and add to the soft shallots. Cook until everything is golden brown. Transfer to a bowl and cool slightly.
- Slice the croissants into 5-6 pieces and arrange evenly in a 9 x 13 casserole dish. Evenly spread the cooled mushroom + shallot mixture over the croissants.
- Finely chop the fresh sage & thyme, and sprinkle evenly over the casserole dish.
- In a medium-sized bowl, combine eggs, cream, half + half, salt, and pepper. Whisk until thoroughly combined.
- Pour the egg custard mixture over the casserole dish. Lightly push the tops of the croissants to ensure being coated with custard.
- Bake for 50 – 55 minutes, until the top, is browned and the custard is set.
- Serve immediately, with mushroom gravy. *recipe here*
Expert Tips & FAQ:
What is bread pudding? A bread-based dessert popular in many countries’ cuisines. Usually made with stale bread, and milk, and/or cream.
Personalize: Add or substitute different sautéed veggies, cheeses, spices & herbs to your bread pudding.
Serving: Serve with your own gravy, cheese, or cream sauces.
Storage: Store in the fridge in a tightly sealed container for up to 5 days or up to 3 months in the freezer. Thaw overnight, reheat to serve.
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Savory Bread Pudding
Ingredients
- 350 g or 12 medium croissants
- 3 shallots
- 1 ½ tbsp butter
- 6 cremini mushrooms
- 1 ½ tsp fresh sage
- 1 tbsp fresh thyme
- 8 eggs
- 2 cups heavy cream
- 1 ½ cup half + half
- 1 tsp salt
- 1 tsp pepper
Instructions
- Preheat the oven to 350F.
- Finely dice the shallots. Set aside.
- Melt the butter in a pan over medium heat. Add the shallots, and cook until soft.
- Slice the cremini mushrooms and add to the soft shallots. Cook until everything is golden brown. Transfer to a bowl and cool slightly.
- Slice the croissants into 5-6 pieces and arrange evenly in a 9 x 13 casserole dish. Evenly spread the cooled mushroom + shallot mixture over the croissants.
- Finely chop the fresh sage & thyme, and sprinkle evenly over the casserole dish.
- In a medium sized bowl, combine eggs, cream, half + half, salt, and pepper. Whisk until thoroughly combined.
- Pour the egg custard mixture over the casserole dish. Lightly push the tops of the croissants to ensure being coated with custard.
- Bake for 50 – 55 minutes, until the top is browned and the custard is set.
- Serve immediately, with mushroom gravy. *see recipe for details
