Bread Pudding
4
20 minutes
30-40 minutes
Discover a comforting twist on a classic dish with this Roasted Garlic Blend Savory Bread Pudding! This delightful recipe combines cubes of day-old bread with a rich custard infused with roasted garlic spice and fresh herbs, creating a dish that’s both hearty and indulgent. Sautéed mushrooms and fresh spinach add layers of flavor and texture, while a sprinkle of cheese (if you choose) takes it over the top. Baked to golden perfection, this savory bread pudding is perfect for brunch, a cozy dinner, or even as a decadent side dish. Prepare to impress your guests as they dive into this flavorful creation, savoring each bite of warmth and comfort.
Ingredients
- 6 cups day-old bread, cubed (any kind—stale is fine; we’re not judging)
- 1 cup milk (or plant-based milk for the dairy-free crowd)
4 large eggs
1/2 cup heavy cream
- 1 tablespoon roasted garlic spice (the star of the show)
1 teaspoon dried thyme
- Salt and pepper, to taste
1 cup sautéed mushrooms
1 cup fresh spinach
- 1/2 cup grated cheese (cheddar, gruyère, or your favorite; optional, but why would you skip it?)
Directions
- Preheat the Oven: Set it to 350°F (175°C). Let the kitchen fill with that hopeful warmth.
Prepare the Bread: In a large bowl, combine the cubed bread and any desired add-ins (mushrooms, spinach, cheese). Toss to mix evenly.
- Make the Custard: In another bowl, whisk together the milk, eggs, heavy cream, roasted garlic spice, thyme, salt, and pepper. This custard is what makes everything come together, so whisk like you mean it!
- Combine and Soak: Pour the custard mixture over the bread and let it sit for about 15-20 minutes, allowing the bread to soak up all that delicious goodness. If you’re feeling impatient, give it a gentle stir every now and then to help things along.
Bake It Up: Transfer the mixture to a greased baking dish (9x13 inches works well). Bake for 30-40 minutes, or until the top is golden brown and the center is set.
Serve and Impress: Once baked, let it cool for a few minutes before slicing. Serve warm, perhaps with a side salad or on its own as a decadent brunch dish.
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