Disclosure: This post for Savory Bread Pudding has been compensated by Holland House Cooking Wine. As always all opinions are mine alone.
This Savory Bread Pudding is a great side dish for weeknights, holiday meals, or even brunch! It’s so easy to make and you can make it ahead of time, too.
I LOVE caramelized shallots, and I love putting them in just about everything because they add some great flavor! With this Savory Bread Pudding recipe, the combination of the custard, caramelized shallots, and just a hint of nutmeg makes this recipe irresistible!
I love using Holland House Cooking Wines in my recipes because they enhance the flavor of every single savory dish. Sometimes savory bread puddings lack flavor, but not when I add Holland House Cooking Wine in with the aromatics! I like using Holland House Sherry Cooking Wine because it adds a layer of flavor to this Savory Bread Pudding that’s simply irresistible!
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Savory Bread Pudding Make-Ahead Directions:
- Follow steps 1-4 of the directions below. Instead of chilling the mixture for 30 minutes, you can chill for up to 12 hours. Then just follow the recipe as usual.
- What I love about this recipe is that it’s a great base. You can make it more substantial by adding in additional ingredients like meat, cheese, and some herbs.
Savory Bread Pudding Add-Ins:
- Meats (no more than 1 cup): bacon, ham, crumbled breakfast sausage, or pancetta
- Cheese (no more than 1 cup): sharp cheddar, gruyere, or Parmesan
- Veggies (no more than 1 cup): sautéed mushrooms, kale, leek, artichoke, or spinach
How to Make Savory Bread Pudding:
- Gather all of the ingredients.
- Sauté the shallots and simmer in Holland House Sherry Cooking Wine.
- Add the remaining ingredients to a large bowl.
- Whisk everything together.
- Add the bread cubes.
- Toss the bread cubes in the egg mixture.
- Pour the mixture into your baking pan.
- Bake until golden!
- 1 Tablespoon butter
- 1 teaspoon olive oil
- 2 large shallots, minced
- ¼ cup Holland House Sherry Cooking Wine
- 3 cups half-and-half
- 7 large eggs + 2 egg yolks
- ¼ cup chopped fresh chives + more for garnish
- 1 teaspoon chopped fresh thyme
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon nutmeg
- 1-pound loaf of French bread, cut into 1-inch cubes
- Move oven rack to middle position and preheat to 350 degrees F. Generously grease a 9x13-inch baking dish with butter, and set aside.
- In a 10-inch non-stick skillet, add 1 teaspoon olive oil and preheat pan over medium heat. Add shallots, and cook, stirring often, until softened and golden, about 7-8 minutes. Stir in Holland House Sherry Cooking Wine and cook until all of the liquid is evaporated about 3-5 minutes. Remove from heat and cool for 5 minutes.
- In a very large bowl whisk together the shallots, all of the eggs, half-and-half, chives, thyme, salt, pepper, and nutmeg.
- Add the bread and toss in egg mixture to coat. Pour into prepared baking pan, cover with plastic wrap, and chill for 30 minutes.
- Remove plastic wrap and bake for 25-30 minutes, or until the top is golden. Transfer bread pudding to wire rack and cool for 10 minutes before serving. Garnish with chopped chives (optional).
Makes 8 servings.