Best 5 My Savory Autumn Bread Pudding Recipes

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**Autumn's flavors take center stage in this savory bread pudding, where crusty bread, sautéed vegetables, and a medley of herbs and spices come together in a cohesive and comforting dish.**

Aromatic rosemary, thyme, and sage infuse the custard base, while diced carrots, celery, and mushrooms add a delightful textural contrast. The recipe offers variations for vegetarians and meat-lovers alike, with options for adding bacon or sausage. Whether served as a main course or a hearty side, this autumn bread pudding is sure to warm your soul on a crisp fall day. Also included are two additional bread pudding recipes: a classic bread pudding with raisins and a decadent chocolate bread pudding, each offering a unique twist on this timeless comfort food.

Let's cook with our recipes!

SAVORY BREAD PUDDING WITH HERBS AND CHEESE



Savory Bread Pudding with Herbs and Cheese image

Chewy, soft, and crispy with a healthy dose of gooey cheese this Savory Bread Pudding is what true comfort food tastes like!

Provided by Nancy Buchanan

Categories     Side Dish

Time 12h10m

Number Of Ingredients 12

1 lb. baguette or sourdough bread
1/4 cup butter, unsalted
2 shallots, sliced
1/2 cup dry white wine
6 large eggs
2 1/4 cups half and half
2 teaspoons salt
1 teaspoon white pepper
1 1/4 cups Gruyere cheese, shredded
1 1/4 cups swiss cheese, shredded
1/4 cup fresh chives, minced
1/4 cup fresh sage, minced

Steps:

  • Cut the bread into 1 1/2 inch cubes. If your bread is very fresh, put the cubes on a sheet pan and place in a 200-degree oven while you prep the other ingredients.
  • Melt the butter in a small skillet over medium-high heat and add the shallots. Saute the shallots until they are soft and translucent.
  • Add the wine and increase the heat to high. Boil the wine mixture until the liquid is reduced to about 2 tablespoons. Set aside to cool.
  • In a large bowl, add the eggs and half and half and whisk. Add the herbs, cheese, shallot mixture and salt and pepper. Stir to combine.
  • Add the bread and stir until thoroughly coated with the custard.
  • Grease a 9 x 13 inch casserole and pour the bread and custard mixture in.
  • Cover with plastic wrap and refrigerate for one hour or overnight.

Nutrition Facts : Calories 518 kcal, Carbohydrate 35 g, Protein 22 g, Fat 30 g, SaturatedFat 17 g, Cholesterol 218 mg, Sodium 1164 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

SAVORY BUTTERNUT SQUASH AND PARMESAN BREAD PUDDING



Savory Butternut Squash and Parmesan Bread Pudding image

This hearty casserole from Cooking Light magazine is a light yet comforting autumn bread pudding.

Provided by Tara Parker-Pope

Categories     side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

3 cups butternut squash, peeled and cut into 1/2 inch cubes
Cooking spray
1/2 teaspoon salt, divided
1 teaspoon olive oil
1 cup chopped onion
1 garlic clove, minced
2 cups 1 percent low-fat milk
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese or other hard cheese, divided
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
3 large eggs
2 large egg whites
8 ounces day-old French bread, cut into 1-inch cubes (about 9 cups)

Steps:

  • Preheat oven to 400 degrees. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400 degrees for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350 degrees.
  • Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly.
  • Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees for 45 minutes, or until pudding is set and lightly browned.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 639 milligrams, Sugar 9 grams, TransFat 0 grams

SAVORY BREAD PUDDING WITH KALE AND MUSHROOMS



Savory Bread Pudding With Kale and Mushrooms image

These dishes, known also as strata, can be rich, but they are just as satisfying when made with low-fat milk. The formula works well for any number of cooked vegetables tossed with stale bread and mixed with milk, eggs and cheese.

Provided by Martha Rose Shulman

Categories     dinner, side dish

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

1 bunch kale, any type, stemmed and washed thoroughly in 2 changes of water (more if necessary)
1 tablespoon extra virgin olive oil
1/2 pound mushrooms, sliced
1 teaspoon fresh thyme leaves, coarsely chopped
1 to 2 garlic cloves (optional)
Salt and freshly ground pepper
1/2 pound stale bread, preferably whole-grain, sliced about 1 inch thick
2 ounces Gruyère cheese, grated (1/2 cup)
1 ounce Parmesan cheese, grated (1/4 cup)
Salt and freshly ground pepper
4 eggs
2 cups low-fat milk

Steps:

  • Bring a medium or large pot of water to a boil, salt generously and add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside.
  • If using garlic, cut one of the garlic cloves in half and rub the slices of bread with the cut side. Then mince all of the garlic. Cut the bread into 1-inch squares.
  • Heat the oil over medium-high heat in a heavy, wide skillet and add the mushrooms. Cook, stirring often, until they begin to soften, and add the thyme, garlic and salt and pepper to taste. Continue to cook for another minute or two, until the mushrooms are tender and fragrant. Stir in the kale, toss together and remove from the heat.
  • Preheat the oven to 350 degrees. Oil or butter a 2-quart baking dish, soufflé dish or gratin. In a large bowl, combine the bread cubes, the mushrooms and kale, and the two cheeses and toss together. Transfer to the prepared baking dish.
  • Beat together the eggs and milk. Add salt to taste and a few twists of the pepper mill, and pour over the bread mixture. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid.
  • Place in the oven and bake 40 to 50 minutes, until puffed and browned. Remove from the oven and serve hot or warm.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 12 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 555 milligrams, Sugar 8 grams, TransFat 0 grams

MY SAVORY AUTUMN BREAD PUDDING



My Savory Autumn Bread Pudding image

I came up with this recipe after a chilly windy day got me thinking of autumn, my favorite season! It took me several days to figure everything out just the way I wanted, and luckily, it came out phenominal! A rich, savory blend of sausage, pears, bacon, shallots, and blue cheese with just a hint of spicy brown mustard. Needless...

Provided by Kelly Williams

Categories     Breads

Time 1h50m

Number Of Ingredients 13

1 (16 oz.) pkg. mild, sweet or hot ground italian sausage (i like johnsonville's)
1 large shallot chopped fine, (1/4 cup chopped)
1 large bosc pear, peeled and cut bite-sized
3 large (or extra-large) eggs
4 strips bacon, cooked crisp and broken bite-sized
2 tbl. real butter
1 tsp. dark brown sugar
2 cups heavy whipping cream, (1 pint)
1 tsp. salt
1/2 tsp. coarse ground black pepper
1 long skinny french baguette, 8 oz. loaf
2 tbl. spicy brown mutard (or whole grain)
1 (5 oz.) container crumbled blue cheese (1 cup crumbled)

Steps:

  • 1. Place bacon on foil-lined, sided (not flat), cookie sheet. Sprinkle with a little pepper if desired and bake for 15 minutes in preheated 375 degree oven turning once. Remove to paper towels to drain and cool. Break into bite-sized pieces. In small frying pan, saute sausage until done, breaking into dime-sized pieces as it cooks. Remove to paper towels with bacon. Pour out grease, rinse and wipe clean. Saute pears and shallots in butter and dark brown sugar, (can sub light brown), for 5-7 minutes til onions are tender and pears are still a little crisp. Remove from heat and set aside. In large (4-cup) glass measuring pitcher (or small bowl), whisk eggs well. Whisk in heavy whipping cream, salt and pepper. Slice open baguette and spread insides evenly with mustard to cover. Use a tad more if needed. Slice first half lengthwise again, hold the 2 pieces together, and slice into 1" pieces. Spray inside of a deep, 2 1/2 qt. (or larger) baking dish with butter-flavored spray (I like Crisco's), and place cut up baguette pieces on the bottom to cover. Cut up second half of baguette the same way and place into medium-sized bowl. To bowl add the sausage, bacon, shallots and pears (butter and all), and blue cheese. Toss with spoon to mix. Dump over baguette pieces in baking dish. Arrange top nicely adjusting a few pieces to make it even. Slowly pour egg and cream mixture over evenly. Place baking dish into shallow roaster. Fill roaster 1" deep with hot tap water. Bake in 350 degree oven for 50-55 minutes til knife inserted near center comes out clean and top is nicely browned and lightly crispy. Cool 5-10 minutes. Serve anytime of day for breakfast, brunch, lunch or supper! Prepare to be WOWed!
  • 2. *Tip: I always cook my whole pound of bacon in the oven, use what I need, wrap the rest in a clean papertowel and freeze in a ziploc baggie for ease of future use and a one-time mess/cleanup! When you need to use some, take out how ever many strips you need, place on a sheet of papertowel and cover with another and microwave on high for 8-10 seconds until re-sizzling. Wah-lah!

SAVORY BREAD PUDDING



Savory Bread Pudding image

I love bread pudding, but in New Orleans they do savory ones to accompany meat-centric dishes. Not the lightest of fare, but the mushroom duxelles makes the day.

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

1 stick (8 tablespoons) unsalted butter, softened, plus more for greasing the pan
4 large eggs
1 cup heavy cream
3 ounces cognac
Sea salt and cracked black pepper
1 sourdough batard, such as Acme bakery loaf, cut into 1/2-inch-thick slices
12 ounces fresh king trumpet mushrooms
3 shallots, peeled and halved
2 tablespoons olive oil
1 spring onion, peeled and sliced thinly

Steps:

  • Preheat the oven to 400 degrees F. Grease a 3-quart casserole dish with butter.
  • Whisk the eggs, heavy cream, cognac and some salt and pepper in a large bowl. Place the bread slices into the egg-cream mixture and let sit for 5 minutes.
  • Cut the mushrooms into large dice and add to food processor along with the shallots and process until finely, finely chopped. Put a large cast-iron pan over medium-high heat and add 4 tablespoons of the butter. Once the pan is heated, add the mushroom/shallot mixture and cook until browned, about 5 minutes.
  • Turn the heat under a medium cast-iron pan to medium-high and add the oil. Once heated, add the sliced spring onion and sear until browned on both sides, about 5 minutes total.
  • To assemble, first put a third of the bread in the prepared casserole dish, then half of the mushroom duxelles, half of the seared onion and another third of the bread. Press down and top with the remaining mushroom duxelles and onions. Top with the remaining bread and dot with the remaining 4 tablespoons butter. Put into the oven and bake until golden brown, about 15 minutes.

Tips:

  • Use high-quality bread: Stale or dry bread will not produce a good bread pudding. Use fresh, soft bread that is a few days old.
  • Don't over-soak the bread: The bread should be just moist, not soggy. If the bread is too wet, the pudding will be dense and gummy.
  • Use a variety of spices: The spices in this recipe can be adjusted to your liking. For a more savory bread pudding, add more thyme, sage, and rosemary. For a sweeter bread pudding, add more cinnamon, nutmeg, and allspice.
  • Don't over-bake the bread pudding: The pudding is done when a toothpick inserted into the center comes out clean. Over-baking will make the pudding dry and tough.
  • Serve the bread pudding warm: Bread pudding is best served warm, but it can also be served cold.

Conclusion:

This savory autumn bread pudding is a delicious and easy-to-make dish that is perfect for a fall meal. The bread pudding is moist and flavorful, and the spices give it a warm and inviting aroma. This dish is sure to be a hit with your family and friends.

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