Savory Bread Pudding

Super Easy; Serves 6-8

 Savory Bread Pudding

Savory Bread Pudding


Savory Bread Pudding

1 1/2 lbs. crusty bread, cut into 3/4-inch cubes

6 T butter, melted

8 T extra virgin olive oil

12 scallions, cut into pieces (green and white separated)

6 eggs

1 1/4 c milk

3/4 c heavy cream

sea salt

black pepper

10 1/2 oz. goat cheese, room temperature

14 oz. European sour cream

6 oz. Pecorino Romano, grated


Preheat oven to 350 degrees Fahrenheit.

To prepare bread cubes, line a baking pan with parchment paper. Toss bread cubes in melted butter and add 6 tablespoons olive oil. Sprinkle with sea salt and pepper. Bake bread cubes until they have browned, about 15 to 20 minutes.

Set a small pot over medium heat and add remaining olive oil and white portion of scallions, cooking 2 to 3 minutes.

Combine goat cheese and cream cheese and set aside.

In a mixing bowl, combine eggs, cream, milk, Pecorino Romano cheese, half the goat cheese and sour cream mixture, and green and white scallion pieces. Sprinkle with sea salt.

Lightly coat baking dish with oil or nonstick spray. Add toasted bread cubes to mixture and stir well. Dollop the remaining goat cheese and sour cream on top. Set aside for 30 minutes, allowing the bread to absorb the custard.

Preheat oven to 375 degrees Fahrenheit.

Just before placing the dish in the oven, lay a piece of parchment paper on top and bake 40 minutes or until the bread pudding is set and the top has begun to brown.

Remove from the oven and enjoy.

Old-school Translations

c=cup; T=tablespoon; t=teaspoon

Easy Solutions

Sun dried tomatoes are also  delicious addition. When the weather gets cooler, skip the tomatoes and add mushrooms for a more hearty dish.

Remember, if you want the same results, follow the recipe and use the products mentioned.

For even more fresh and easy ideas, visit here anytime.

*This recipe originally aired Monday, April 16, 2018 on WREG.