Savory Bread Pudding Recipe

Preheat and prepare bread

Preheat the oven to 375°F (190°C). Butter or lightly oil a 9x13-inch baking dish with about 1 tablespoon olive oil or butter. Spread the cubed bread on a baking sheet and toast in the oven for 8–10 minutes until dry and slightly golden; this helps the bread hold texture. Remove and let cool briefly.

Mix custard

In a large bowl whisk together the whole milk, heavy cream, eggs, Dijon mustard, 1 teaspoon salt, 1/2 teaspoon black pepper, and the chopped thyme until smooth and homogenous.

Combine bread and custard

Place the toasted bread cubes in the prepared baking dish or in a large mixing bowl. Pour the custard over the bread, pressing down gently so most cubes absorb liquid. Let sit for 15–20 minutes at room temperature, turning once halfway through to ensure even soaking.

Sauté aromatics

While the bread soaks, heat 3 tablespoons butter in a large skillet over medium heat. Add the chopped onion and a pinch of salt and cook until translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook mushrooms

Increase heat to medium-high, add the sliced mushrooms and cook until they release moisture and become golden brown, about 6–8 minutes. Season with 1/4 teaspoon salt and a pinch of pepper.

Wilt spinach and combine

Add the chopped spinach to the skillet and cook just until wilted, 1–2 minutes. Remove from heat and stir in the chopped bacon or pancetta and half of the grated Gruyère (about 3/4 cup). Taste and adjust seasoning if needed.

Combine fillings

Scatter the vegetable, bacon and cheese mixture evenly over the soaked bread in the baking dish. Gently fold to distribute so bread cubes are coated and fillings are mixed throughout. Sprinkle the remaining Gruyère and the 1/2 cup Parmesan evenly over the top. Sprinkle the additional 1/2 teaspoon salt (if needed) and remaining black pepper and red pepper flakes if using.

Bake

Cover the baking dish with foil and bake in the preheated 375°F (190°C) oven for 25 minutes. Remove foil and continue baking for another 15–20 minutes, until custard is set (a knife inserted near center comes out mostly clean) and top is golden and bubbling.

Rest

Remove from oven and let rest for 10 minutes. The pudding will continue to set and be easier to slice.

Garnish and serve

Sprinkle snipped chives and the extra 2 tablespoons grated Parmesan over the top. Drizzle a little olive oil if desired. Slice into squares and serve warm. Leftovers keep tightly covered in the refrigerator for up to 3 days; reheat in a 350°F (175°C) oven until warmed through.