Savory Bread Pudding

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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:

1. Gather all of the ingredients.
2. Sauté the shallots and simmer in Holland House Sherry Cooking Wine.
3. Add the remaining ingredients to a large bowl.
4. Whisk everything together.
5. Add the bread cubes.
6. Toss the bread cubes in the egg mixture.
7. Pour the mixture into your baking pan.
8. Bake until golden!

Savory Bread Pudding

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.
Disclosure: This post for Savory Bread Pudding has been compensated by Holland House Cooking Wine. As always all opinions are mine alone.

5 from 8 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: breakfast, brunch, holiday

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8 servings

Calories: 292kcal

Author: Jillian - a Food, Folks and Fun original!

Ingredients

• INGREDIENTS:
• 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

Instructions

• 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).

Nutrition

Serving: 1serving | Calories: 292kcal | Carbohydrates: 38.6g | Protein: 13.99g | Fat: 8.78g | Cholesterol: 171mg | Sodium: 838mg | Potassium: 324mg | Fiber: 1.4g | Sugar: 7.44g | Vitamin A: 700IU | Vitamin C: 0.8mg | Calcium: 140mg | Iron: 3.1mg

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Makes 8 servings.

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