Savory Bread Pudding

Savory Bread Pudding Without a Recipe

Sometimes you go home from work and you have no idea what to cook, then you open the fridge and try to figure out what can be made with the ingredients you have. I call it “guerrilla cooking” but in spite of the improvised aspect it doesn’t mean you can’t cook something delicious! You probably don’t even need a recipe. One thing you need it technique and knowledge of your ingredients.

Yesterday I went home after a very long day and I was contemplating the age old conundrum “What do I cook for dinner?”. Asking the Pirate what he feels like eating is fruitless because he’ll just tell me “whatever’s easy”. If I make grilled cheese he’d be happy as a clam. The content of my pantry/fridge were not particularly inviting, so I put on my guerrilla home cook apron and I came up with a savory interpretation of a traditional brunch food.

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I love bread pudding and a savory version is just up my alley with mushrooms, zucchini, asparagus and a boatload of parmigiano. It just takes a bit of technique and the tips listed below.

  1. Crusty, Slightly Stale Bread: I used a day old baguette
  2. Soaking the Bread: in the egg mixture that is! I usually divide the egg mixture in 2 parts and soak the bread in the first part for about 15 min (the time it takes to chop and saute the veggies) and then add the remained to the baking dish to provide additional moisture.
  3. Grease the Baking dish: unless of course you want to spend more time cleaning up than cooking.
  4. Monitor your oven: if the top of the bread pudding is browning too fast cover it with aluminum to allow for even cooking.

Once you follow these tricks you can have a delicious breakfast-for-dinner meal in pinch. My favorite combinations involve onion, mushrooms, gruyere, parmigiano, zucchini, peas and asparagus. But you can really personalize it using chorizo,  sausage, bacon and more!

… and if you really need a recipe, here it is!

  • 4 cups of stale bread, cubed
  • 6 large eggs
  • 2 cups of milk
  • 1 cup of grated parmigiano
  • 8 shitake mushrooms, chopped
  • 1 zucchini, chopped
  • 1 onion, chopped
  • 2 tbsp  cooking oil + more for greasing the baking dish


  1. Grease the pan and preheat the oven to 400F.
  2. Beat the eggs, milk and parmigiano together. Place the bread in a large bowl and pour 2/3 of the egg mixture. Allow to soak for at least 15 minutes or until the mixture is absorbed.
  3. In a pan over medium heat, saute the vegetables until al dente.
  4. Place half the bread and egg mixture in the baking sheet, layer with the vegetables and cover with more soaked break.
  5. Pour the remaining egg mixture in the pan.
  6. Bake until golden brown (about 15 minutes)