Best 4 White Cheddar Savory Bread Pudding Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Calling all bread pudding enthusiasts and savory dish lovers! Get ready to tantalize your taste buds with our delectable White Cheddar Savory Bread Pudding, a delightful fusion of flavors and textures that will leave you craving more. This savory bread pudding recipe is a delightful twist on the classic dessert, featuring a hearty blend of white cheddar cheese, aromatic herbs, and tender pieces of bread, all enveloped in a creamy custard. But that's not all! We've also included a collection of tempting variations to cater to every palate, from a tangy sun-dried tomato and spinach version to a smoky bacon and caramelized onion combination. Whether you prefer a vegetarian or meat-lover's delight, our diverse selection of recipes has got you covered. So, prepare to indulge in a savory bread pudding experience like no other!

Check out the recipes below so you can choose the best recipe for yourself!

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 BREAD PUDDING WITH ARTICHOKES, CHEDDAR AND SCALLIONS



Savory Bread Pudding With Artichokes, Cheddar and Scallions image

Tangy marinated artichokes star in this cheesy, golden-topped casserole, which is layered with scallions, Cheddar and baguette cubes that get crisp at the edges. Look for the best-quality marinated artichoke hearts, then taste them before using. If they seem very acidic, give them a rinse and pat them dry before proceeding.

Provided by Melissa Clark

Categories     breakfast, brunch, casseroles, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

Unsalted butter, for greasing the pan and foil
2 1/4 cups milk
6 large eggs
1 teaspoon kosher salt
1 large baguette (10 to 12 ounces), cut into 1-inch cubes
12 ounces marinated artichoke hearts, drained (2 cups) and rinsed, if needed to decrease acidity
6 scallions, trimmed and cut into 2-inch lengths
3/4 packed cup parsley leaves, plus more for serving
1 large garlic clove, finely grated or minced
1 teaspoon Tabasco or other hot sauce, plus more for serving
8 ounces grated Cheddar (2 cups)
Lemon wedges, for serving

Steps:

  • Heat oven to 400 degrees. Generously butter a 2-quart shallow casserole or gratin dish. Butter one side of a piece of foil large enough to cover the dish during baking.
  • In a large bowl, whisk together milk, eggs and 3/4 teaspoon salt. Gently toss in baguette cubes, and let the mixture sit while you prepare the remaining ingredients, stirring it occasionally.
  • In a food processor, pulse together the artichokes, scallions, parsley, garlic, hot sauce and remaining 1/4 teaspoon salt until finely chopped. (Alternatively, you can chop everything finely by hand.)
  • Scoop half the soaked bread into the casserole dish and arrange in an even layer. Top with half the artichoke mixture and half the cheese. Repeat layers of bread, artichokes and cheese. Cover with aluminum foil, buttered-side down.
  • Bake for 30 minutes, then remove foil. Continue to bake until golden at the edges and springy in the middle, about 15 minutes. (If you'd like, broil on low for 1 to 2 minutes for a more browned top.) Let cool for about 10 minutes before serving. Squeeze a lemon wedge over the top and sprinkle with parsley. Serve with more hot sauce on the side.

SAVORY BACON AND CHEESE BREAD PUDDING



Savory Bacon and Cheese Bread Pudding image

Categories     Bread     Cheese     Bake     Bacon

Yield serves 6 to 8

Number Of Ingredients 11

One 1-pound loaf crusty white bread
12 ounces slab bacon, cut into 1/2-inch dice
4 tablespoons (1/2 stick) unsalted butter
1 large garlic clove, chopped
1 cup coarsely diced onions
6 extra-large eggs
3 1/2 cups heavy cream
3 cups grated sharp white Cheddar cheese (12 ounces)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley

Steps:

  • Preheat the oven to 350°F.
  • Cut the bread into cubes and place the cubes in a single layer on a large baking sheet. Bake for 5 minutes, until just barely toasted. Remove the bread cubes from the oven and set aside.
  • Cook the bacon in a skillet over medium heat until very crisp. Remove the bacon to a paper towel-lined plate and set aside.
  • Reserve 2 tablespoons of the bacon fat and discard the rest. Add the butter to the bacon fat in the skillet and sauté the garlic and onions for 10 minutes, or until lightly browned. Set aside to cool.
  • Whisk the eggs and cream in a large mixing bowl. Add the bread cubes, bacon, garlic and onions, and 2 cups of the Cheddar cheese. Whisk in the salt, pepper, and parsley.
  • Butter a 9 x 13 x 2-inch baking pan. Pour the mixture into the pan and sprinkle the top with the remaining 1 cup Cheddar cheese. Bake for 45 minutes, or until firm and brown.

SAVORY BREAD PUDDING



Savory Bread Pudding image

Provided by William Grimes

Categories     side dish

Time 45m

Yield 8 servings

Number Of Ingredients 13

8 ounces sourdough bread, cut into 1-inch cubes
4 ounces Swiss cheese, grated
2 ounces Parmesan cheese, grated
3 tablespoons butter
4 ounces mixed wild mushrooms (shiitake, oyster, black trumpet or others), sliced
2 cups roughly chopped fresh spinach
1 cup chopped Swiss chard leaves
1 leek, white and light green parts only, rinsed well and very thinly sliced
1/3 cup Swiss chard stems, diced
1 large egg
3/4 cup whole milk
3/4 cup heavy cream
Salt and freshly ground black pepper

Steps:

  • In a large mixing bowl, combine the bread, Swiss cheese and half of the Parmesan cheese.
  • In a large skillet over medium-low heat, melt 1 tablespoon of the butter. Add mushrooms, and saute until tender, 2 to 3 minutes. Transfer mushrooms to the mixing bowl. Add 1 tablespoon of the butter to the skillet, and add the spinach and Swiss chard leaves. Saute until wilted, about 2 minutes, and transfer to the mixing bowl.
  • Bring a small pan of water to a boil, and add the leeks and Swiss chard stems. Blanch for 1 minute, remove from heat and drain well. Add to bread mixture.
  • Preheat oven to 400 degrees. Rub the inside of an 8-inch-square baking pan with the remaining 1 tablespoon butter. In a medium bowl, beat egg just until blended.
  • In a saucepan over medium-low heat, combine milk and heavy cream. Bring to a boil, and remove from heat. While whisking vigorously, add about 1/2 cup of the hot milk mixture to the egg, then return the egg mixture to the pan and whisk until blended. Add milk mixture to the bowl of dry ingredients, and stir. Season with salt and pepper to taste. Transfer mixture to the baking pan, pressing gently on surface. Bake pudding until set, about 15 minutes.
  • Remove pan from oven. Preheat a broiler with a rack about 6 inches from the heat. Unmold pudding onto a cookie sheet or other flat pan. Sprinkle remaining Parmesan cheese on top of the pudding, and place under broiler until golden brown, about 20 seconds. Serve while hot.

Nutrition Facts : @context http, Calories 313, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 12 grams, Sodium 339 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Use stale bread: Stale bread will absorb more of the custard mixture and result in a more moist bread pudding. If you don't have stale bread, you can dry it out by placing it in a low oven for a few minutes.
  • Use a variety of cheeses: This recipe uses a combination of white cheddar and Parmesan cheeses, but you can use any type of cheese that you like. Try using a sharp cheddar, Gruyère, or Gouda for a more flavorful bread pudding.
  • Add your favorite herbs and spices: This recipe is simple, but you can easily add your favorite herbs and spices to taste. Try adding some chopped fresh parsley, thyme, or rosemary. You could also add a pinch of garlic powder, onion powder, or paprika.
  • Don't overcook the bread pudding: The bread pudding is done when it is set in the center and a toothpick inserted into the center comes out clean. Overcooking the bread pudding will make it dry and crumbly.

Conclusion:

This white cheddar savory bread pudding is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover bread, and it can be easily customized to your liking. Serve it as a main course or a side dish, and enjoy!

Related Topics