Savory Bread Pudding Casserole

Transform your breakfast or brunch game with this hearty Savory Bread Pudding Casserole, a delightful twist on the classic comfort dish. Perfectly suited for feeding a crowd, this recipe combines cubes of day-old crusty bread with sautéed onions, red bell peppers, and nutrient-packed baby spinach for a burst of flavor and texture. The rich custard base, made with eggs, milk, and a touch of cream, is infused with sharp cheddar, Parmesan, and fresh herbs like parsley and thyme, creating a cheesy, herbaceous blend in every bite. With its golden, crispy top and tender, custard-soaked interior, this make-ahead casserole is an irresistible centerpiece for brunch gatherings, holiday mornings, or a satisfying weeknight dinner. Plus, it's an excellent way to repurpose stale bread into something spectacular!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 6 cups day-old crusty bread (sourdough or baguette preferred)
• 3 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 2 cups baby spinach, chopped
• 6 eggs
• 1.5 cups milk
• 0.5 cups heavy cream
• 1 cup sharp cheddar cheese, shredded
• 0.5 cups Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• 1 teaspoon kosher salt
• 0.5 teaspoons black pepper
• 1 teaspoon olive oil (for greasing the baking dish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.

Step 2

Cut the day-old bread into 1-inch cubes and transfer them to a large mixing bowl.

Step 3

In a skillet, melt the unsalted butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Add the diced red bell pepper to the skillet and sauté for 2-3 minutes until slightly softened. Toss in the chopped baby spinach and cook for 1-2 minutes until wilted. Remove from heat and set aside to cool slightly.

Step 5

In a separate bowl, whisk together the eggs, milk, and heavy cream. Stir in the shredded cheddar cheese, grated Parmesan cheese, chopped parsley, thyme leaves, kosher salt, and black pepper.

Step 6

Pour the sautéed vegetable mixture over the bread cubes in the large bowl. Gently toss to combine.

Step 7

Gradually pour the egg mixture over the bread and vegetable mixture. Stir gently to ensure the bread is evenly coated with the custard.

Step 8

Let the mixture sit for 10 minutes to allow the bread to soak up the custard.

Step 9

Transfer the mixture to the prepared baking dish, spreading it out evenly.

Step 10

Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set in the center.

Step 11

Remove the casserole from the oven and let it rest for 5-10 minutes before serving.

Step 12

Garnish with additional chopped parsley if desired, and serve warm. Enjoy!

Nutrition Facts

Serving size	(2850.2g)

Amount per serving	% Daily Value*
Calories	5990.5

Total Fat 195.8g	0%
Saturated Fat 97.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1521.9mg	0%
Sodium 10215.6mg	0%
Total Carbohydrate 829.0g	0%
Dietary Fiber 37.9g	0%
Total Sugars 58.9g
Protein 220.9g	0%

Vitamin D 431.0IU	0%
Calcium 2666.4mg	0%
Iron 46.9mg	0%
Potassium 3503.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.6%

Protein: 14.8%

Carbs: 55.6%