Easy Savoury Bread Pudding

Leftover bread. I used to think it was one of the most annoying things. What do you do with it?

Make bread crumbs. Feed the birds. Allow them to harden and use as hockey pucks.

A few months ago, I promised Lindsay (whose Birthday it is this month- be sure to eat an avocado every day in her honour!)  that I would have a go at using yeast for the first time after she posted her soft pretzel bites recipe. For ages, I avoided baking anything with yeast like the plague because I associated it with 3am wake up calls, flour covered clothing and blowing up the oven.

How wrong I was. And how simple the concept was.

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I successfully made Lindsay’s recipe and was stoked with the result. I made a tonne of soft pretzels. After eating it for breakfasts, lunches and dinners over the course of a week, things got slightly redundant. I despise wasting food so needed to come up with something to bring to a brunch that weekend. I couldn’t bring old soft pretzels BUT…I could turn that into something delicious. I’d had a sweet style bread pudding before (and even made one showcased on this blog!) but thought I’d do a typical ‘Arman Makeover’ and give it a savoury spin.

Enter- A savoury bread pudding with a Mediterranean twist. This bread pudding is perfect for any meal of the day and for something quite simple- really does impress the guests! It tastes amazing served warm or cold and paired with a side salad- presents balance on a plate. The base of bread, eggs and cheese allows for a myriad combination of additions to add the fancy dash. I opted for a Mediterranean flavour by adding garlic, sun dried tomatoes and chopped olives. Topping it with rosemary and basil could give any European with a wooden spoon NOT come chasing after you….like my mum did.

Savoury Bread Pudding

IMG_4549breadpudding.jpg

Savoury Bread Pudding
A delicious and healthy way to use up leftover bread- perfect for breakfast or brunch!
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Ingredients
  1. • 4 large eggs
  2. • 4 large egg whites
  3. • 1/2 cup milk
  4. • 4-6 slices of old bread, roughly torn
  5. • 1/2 cup shredded mozzarella cheese
  6. • 1/2 cup mild tasting cheese (I used cheddar)
  7. • 1/2 cup sun dried tomatoes, divided
  8. • 1/2 cup sliced olives (optional)
  9. • 2 cloves garlic, minced
  10. • 1/2 tsp garlic salt
  11. • 1/2 tsp onion powder
  12. • 1/2 tsp red pepper flakes (optional)
  13. • 1/2 tsp rosemary
  14. • 1/2 tsp basil
Instructions
  1. 1. Generously oil a large baking dish and layer the torn bread all over to cover it completely. Set the dish aside.
  2. 2. In a large mixing bowl, whisk together the eggs, egg whites and milk. Add the garlic salt, onion powder and red pepper flakes. Slowly stir in the mozzarella cheese, 1/4 cup of the sun dried tomatoes, olives and the minced garlic.
  3. 3. Pour the egg and cheese mixture into the baking dish. Sprinkle your cheese of choice, remaining sun dried tomatoes, rosemary and basil evenly over the top.
  4. 4. Bake in the oven for approximately 30 minutes, or until golden on top and firm in the middle.
  5. 5. Remove from the oven and allow to cool slightly. Serve immediately or allow to cool completely.
Notes
  1. This tastes amazing refrigerated and eaten cold. I haven't frozen it, but as it's texture is similar to a quiche, pre portioning it would work well.
The Big Man's World ® https://thebigmansworld.com/

***

I’m actually really glad I had some of you chime in on this week’s Spill it, Sundays with the topic being the hybrid of Lunch and Dinner! We all know BREAKFAST takes the crown when it comes to meals so that will be saved for next week!

This week’s theme will be Sweet AND Savoury– the best of both worlds!

1. What is your absolute favourite strictly ‘sweet’ food?

2. What is your absolute favourite strictly ‘savoury’ food?

3. Best ‘Sweet and Savoury’ combination?

4. Worst ‘Sweet and Savoury’ combination?

5. Favourite sweet recipe? Share a link of yours or one of your favourites!

6. Favourite savoury recipe? Share a link of yours or one of your favourites!

7. The big question…which one wins. Sweet OR Savoury?

The Big Man's World

Have you ever had a ‘Bread Pudding’ before?

Have you ever baked with yeast or are you intimidated by yeast? 

Are you a fan of sun dried tomatoes or olives? 

What do you do with leftover bread?

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#strangebutgood Clean eating diet food recipe

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Comments

68 thoughts on “Easy Savoury Bread Pudding

  1. HELLLLOOOOOOOOO delicious! Seriously. How much better could bread pudding get? Homemade soft pretzels turned cheesy with mediterranean flavors? And no, it didn’t take me 4 times to type mediterranean. Who comes up with the spelling for these words anyway?!? ANYWAYS. What I was going to say is that I want to stuff a big ol’ plate of this into my mouth pronto.

    Great recipe!!

  2. Oh wow! You can come here and cook this for me, k? Thanks. I will feed you some cheese fondue while at it. And yes, I LOVE sundried tomatoes and olives!!
    My Mom used to make sweet egg toast – soaked the old bread in eggs, baked it in a skillet with cinnamon and sugar and topped them with applesauce. Hmmm.

  3. Oooh that sounds good! If only I had any bread left. But I buy so little bread that I never have any leftovers. Luckily you can buy old bread in the supermarkts for dumplings around here. I never had a savory breadpudding before but once I tried a sweet one which was too sweet for me. Olives and sundried tomatos are a necessity for anything Italian. Best ever with fresh focaccia!
    I often use yeast for baking. With a little love it’s easy to master 😀

    1. Really?! That is awesome! Australia is so wasteful- they just throw it all out! I was never the biggest fan of sweet ones either- especially the one I had in your favourite city, London haha- I think it was soaked in brandy- you fest festive and like a goose by the end of it!

  4. Working with yeast intimidates me as well. I’ve only really used it once to make cinnamon buns, and though they came out well, it was a stressful process 😛 Probably something I should get more practice with though… especially seeing as warm homemade bread is one of the best things there is.

    And I’ve only ever had sweet bread pudding before. It was good, but I think I would prefer a savoury version of it. I know… I’m shocked too.

    1. Cinnamon buns would be absolutely worth the yeast paddling 😉

      I am not shocked. While you have the AB influence on me, I hope to rub off the savoury influence on you. With every potato, is a step in the right direction.

  5. My first though was “leftover bread? What’s that?” haha. I am intimidated by yeast, for sure.
    I love bread pudding, but I’ve never tried a savory kind. This looks really good and definitely something I would enjoy!

  6. This sounds terrific! My mom makes something similar for holiday breakfasts, but the bread is soaked in the egg and then layered, not torn like you see with bread puddings. She layers cheese, sausage, veggies, etc between the bread, then tops it with corn flakes for a crunchy top after it bakes. It is more of a casserole.
    I love this idea! It is less involved than layering, but it seems more sophisticated! 😉

      1. Consider an open invite!!
        Just in case the cost of travel doesn’t lend to sampling in person, I think I can convince my mom to let me post the recipe. 😉
        Although I may be compelled to try to create a “healthified” version to share along with the original…

  7. Hi Arman!
    A girl from Spain loves olives , :):):):)
    Sundried tomatoes are for italian people, ;).
    In Spain, we have a variety of bread called “pan de candeal” and its perfect for leftovers.
    When i was younger, a perfect breakfast cooked by my grandma was a cup of full milk, some chocolate powder and chuncks of leftover bread topped with sugar…
    I was able to finish a 500 gr of bread….

      1. Yeah! that sounds great!
        So You are invited to visit Spain, taste our food (ham, extra virgin oil, bread (too much bread) veggies, fresh fish, beef meat, all kind of olives and dressings and of cors, gelattos!!!= but i have to admit Italia makes the best gelatto in the world!!!. You must visit Rome, Milan, Venezia, …but after Spain, of cors, :))

  8. I’ve only baked with yeast once before… and that was 3 years ago. I should be ashamed to have a food blog when I don’t bake myself fresh bread from scratch every week! 😛

    I don’t think I’ve actually ever had bread pudding either! Although I’ve made frittatas that I threw chunks of bread into. Sort of the same thing maybe? Haha. Either way, this looks fantastic! LOVE olives and sun dried tomatoes.

    1. Chelseakale..sorry #chelseakale, you and JZ should move to an Amish town and just bake all things and everything!

      This could pretty much be a fancy frittata with bread thrown in. Stop making it unfancy! :p

  9. I’ve had sweet bread pudding, but only once. Of course you would make it savory! I helped with baking as a kid that involved yeast so I’m not intimidated I don’t think, but I haven’t used it on my own yet. I’m not a fan of olives (gross) but I looooove sundried tomatoes.

  10. yeast is definitely intimidating, but I’ve had the goal to make cinnamon rolls for the last like year and a half, so I should probably get over it and actually make the damn thing. I’ve had bread pudding once or twice, but definitely not savoury versions…this is such an Arman thing :-p
    sundried tomatoes – yes, olives – only black olives. Green and kalamatas need to stay faaar away from me.

  11. Never fear! As an avocado lover I celebrate Lindsay’s birthday every day of the year.

    Like most folks, I’ve only tried sweet bread puddings and they are not my thing. Bit this masterpiece sounds terrific. I’m already thinking of all the different twists; feta and spinach, black bean and salsa, broccoli and swiss, so many possibilities.

    I rarely bake, yeast or no yeast. I’m much more of an experimental cook. I don’t follow recipes just cobble together what I’ve got on hand. I have used yeast, I used to make bagels. They were awesome but labor intensive. A few years ago, my mom began a sourdough starter which she keeps in the fridge and “feeds” every few days. That’s too much responsibility for me but there are few things as delicious as bread made with homemade sourdough starter.

    Olives, no likey; sun-dried tomatoes, yes, please!

    What the heck is leftover bread?

    1. YES! I have attempted a spinach and feta one which was awesome, but needed abit of work- the feta became abit too dry!

      Leftover bread is those bits and pieces at the end of the loaf where you have no idea what to do with it! 😀

  12. My mom is quite the bread pudding maker – and I adore her sweet ones with sultanas, dates, and cinnamon, but I have never had a savory one! Brilliant idea to use old soft pretzels in this savory bead pudding Arman! Now am gonna have to go try and find me some sundried tomatoes and olives to snack on!

  13. Never in a million years would I think to make bread pudding savory. The only kind I’ve ever had is called “fluffernutter” and it’s full of peanut butter goodness. Baking with yeast is really intimidating but I bet if I just went for it once it’d be easy the rest of my life, and I know a lot of great recipes (homemade cinnamon rolls, anyone?) call for it, so I should really get to it.

  14. LOVE bread pudding; although, I’ve always had sweet versions of bread pudding. I’ve never had a savory version before. This is such a unique combo! Looks delicious! Sundried tomatoes and olives are two of my favs! What kind of olives did you use?

    1. Thanks, Holly! I’ve tried it once with green stuffed olives and sliced black olives- definitely go with the latter as they are less salty and less flavorful- I know that sounds weird but it helps keep things even with the sundried tomatoes and cheese!

  15. Those are some amazing flavour combos you have got there Arman – sun dried tomatoes, olives, garlic, rosemary and basil – erm hello! I love bread and butter pudding with custard mmm – it is a pretty traditional pud over here in the UK.
    My absolute favourite sweet food is anything honey and cinnamon and savoury food is definitely fresh, warm bread with lashings of olive oil. Best sweet and savoury combination is a ridiculously hard question but I would have to settle on the famous nut butter, salty chocolate combo! I am afraid sweet has to win with me 🙂
    Btw this weeks spill it reminds me of a game I play on long car journeys… would you rather eat…. a peanut butter, banana, honey and cinnamon sandwich orrrr a mozzarella, avocado, sun dried tomato panani- go! (I am not weird at all… ha)

    1. YES!!!! I just told Juli in an earlier comment that I’ve had a sweet one in the UK before soaked in brandy (?) i think- realllly heavy but decent!

      I think that sounds like the most epic car game 😉

  16. Bread pudding is one of my true lives but I’ve never had a savory version before! Also, I freeze my bread and rarely have old bread because of it so is have to actually leave some out if I were to make this. I could leave sun-dried tomatoes for the birds but I love me some olives #duh

  17. Ooo thinking outside of the box with this savory bread pudding! I don’t think I’ve ever even tried sweet bread pudding, but I’ve had French toast casserole, which is close enough. This looks amazing though. Sun dried tomatoes ALL THE WAY. Olives and I don’t get along all that well.
    Leftover bread=French toast. But now that you’ve given us this fabulous recipe, that might just change!
    I was totally intimidated by yeast until I decided to make pizza dough. That dough failed, so I was still intimidated by yeast. But then I made big {cinnamon} buns, so I became friends with yeast. 😉

  18. I love this, and I’ve never even tried bread pudding, but I already know I like version better. Besides, you can’t go wrong with Mediterranean flavors. They’re some of my favorite. In fact, I’ve a quiche recipe coming soon that’s very similar. I made it a few weeks ago now, and I just need to type up the recipe. Hopefully I’ll get my act together and get it published soon. 🙂

    1. Meg this is ridiculous. You keep throwing out all these recipes to come…I’m awaiting the chocolate peanut butter granola. I have a feeling I can suck up to co workers with it. Or just nurse it for myself.

      1. The granola would be good for coworker coercion. I’ll email it to you because I’ve got a bunch of recipes I need to get out before Easter (that’s the mental target I’ve set for who knows what reason).

  19. K I have all of these things leftover from my quinoa burgers! But no bread….so does this mean I’m like basically doing whole30?

    I would give you a longer and wittier response but you told Amy you were cheating on me so we’re DONE.

  20. Bread pudding is one of my favorite desserts! I’ve never made a savory version, but I had one at a restaurants once. Definitely need to try this! And I need to get over my fear of yeast…

  21. I don’t think I’ve ever had bread pudding but I COULD be wrong! lol I do love sundried tomatoes AND olives. Thanks for linking up to #RECIPEFRIDAY 🙂

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