Spring Recipe: Savory Bread Pudding

Turn old bread into a brand new meal — make savory bread pudding!

| April/May 2010

  • savory bread pudding
    Save leftover and about-to-go-stale bread for savory bread puddings.

  • savory bread pudding

Savory bread pudding is a wonderful way to use day-old bread. This version of a usually sweet treat puts spring milk, eggs, cheese, and butter to great use. Plus, it’s a perfect showcase for perhaps the two greatest treasures of spring: asparagus and morel mushrooms! (For maximum flavor and nutrition, it’s worth it to use dairy products from pasture-fed animals.)


6 fresh farm eggs
2 cups heavy cream
1 cup milk
1 cup loosely packed, fresh seasonal herbs, chopped
2 tsp sea salt, or to taste
Several twists freshly ground pepper
8 cups (about 1 long baguette) loosely packed fresh or stale torn bread (roughly 1-inch cubes)
3 tbsp fresh butter
1/4 cup scallions (white parts), chopped
6 to 8 ounces fresh morel (or other) mushrooms, quartered
1/2 cup garlic scapes, chopped (or a few cloves garlic, thinly sliced)
1/4 to 1/2 pound asparagus, cut into thirds
1/4 to 1/2 pound fresh spinach leaves (or other cooking greens), chopped
4 ounces fresh goat cheese


Beat together the eggs, cream, and milk, then stir in the herbs, salt, and pepper.

In a large bowl, pour the liquid mixture over the bread cubes and let sit for a couple of hours (or overnight in the refrigerator).

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