Bread Pudding – Savory & Sweet

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Bread Pudding is a classic dessert, but it can also be transformed into an amazing savory dish.  It is a great way of using up leftover ingredients in your refrigerator and pantry.

Bread:  Sliced Sandwich Bread, Croissants, Dinner Rolls, Hamburger and Hot Dog Buns – All Unseeded and Without Cornmeal Preferred

Sweet:  Sugar, Vanilla Extract, Berries, Chocolate Chips, Jams, Jellies, Fruit Preserves, Peanut Butter, Raisins, Coconut, Dried Fruit

Savory:  Cheeses, Salami, Bacon, Sausage, Vegetables, Herbs

Base or Custard:  Milk or Half & Half or Cream, Melted Butter & Eggs

The process is pretty simple and whether you want something sweet or savory it all starts with the Base or Custard.  The recipe will vary depending on the amount of bread you have.

Full Size Pan 
Combine to Make Custard:
2 Cups of Milk
8-10 Eggs
1/2 Pound of Melted Butter (I leave out the butter when using croissants)

Add enough bread to absorb most of the custard (about a loaf of bread or two dozen dinner rolls)

Combine with Custard Ingredients Above:
2 Tbls Vanilla Extract
1/2 Cup of Sugar
Add any Variety of Sweet Ingredients from Above. Use your imagination.
I combined raspberries, seedless raspberry jam and some white chocolate chips to create a White Chocolate Raspberry Bread Pudding Finished with a Simple Raspberry Syrup and Shaved White Chocolate

You can also simply add ground cinnamon and bake for an incredible baked French Toast!  Simply finish with Powdered Sugar & Maple Syrup

Combine with Custard Ingredients Above:
1/2 Medium Onion – Diced
1 Bell Pepper – Diced
2 Chopped Scallions
2 Tbl Chopped Parsley

Turkey Breakfast Sausage & Shredded Cheese
I combined the above ingredients to make a savory southwest inspired bread pudding. I finished it with a simple salsa made of cherry tomatoes, onions, garlic, cilantro, avocado, extra virgin olive oil, fresh squeezed lime juice, salt & pepper.


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