Breakfast & Brunch > Baked Goods (Savory) > Other Savory Breakfast Bakes > Savory Bread Pudding Recipe

Sun-Dried Tomato and Spinach Savory Bread Pudding

A hearty and flavorful savory bread pudding featuring sun-dried tomatoes, spinach, and a blend of cheeses. Perfect for a brunch or a make-ahead breakfast.

Prep Time
20 minutes
Cook Time
45-50 minutes
Servings
6-8
Ingredients
  • 1 loaf (about 1 pound) Day-old bread (French or Italian)
  • 1/2 cup Sun-dried tomatoes (oil-packed), drained and chopped
  • 5 oz Fresh spinach
  • 6 Eggs
  • 2 cups Milk
  • 1 cup Heavy cream
  • 1 cup Gruyere cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 2 cloves Garlic, minced
  • 1 teaspoon Dried oregano
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 2 tablespoons Olive oil

Prepare the Bread

Preheat oven to 375°F (190°C). Cut the bread into 1-inch cubes. Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until lightly toasted. This will help prevent the bread pudding from becoming soggy.

Sauté Spinach and Garlic

Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds, until fragrant. Add spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.

Whisk the Egg Mixture

In a large bowl, whisk together eggs, milk, heavy cream, oregano, salt, and pepper until well combined.

Assemble the Bread Pudding

In a large bowl, combine the toasted bread cubes, sun-dried tomatoes, wilted spinach and garlic mixture, Gruyere cheese, and Parmesan cheese. Toss to combine.

Soak and Bake

Pour the egg mixture over the bread mixture and gently press down to ensure the bread is evenly soaked. Let it sit for 15-20 minutes to allow the bread to absorb the liquid. Pour the mixture into a greased 9x13 inch baking dish. Bake for 45-50 minutes, or until the top is golden brown and the center is set. Let it cool for a few minutes before serving.

← Spinach and Feta Muffins →

FAQ

  • Can I prepare this ahead of time?

    Yes! You can assemble the bread pudding and keep it in the refrigerator overnight. Add an extra 10-15 minutes to the baking time if baking directly from the refrigerator.
  • Can I use different cheeses?

    Absolutely! Feel free to substitute Gruyere and Parmesan with other cheeses like cheddar, mozzarella, or fontina. Use a blend of your favorites for a unique flavor.
  • What if I don't have sun-dried tomatoes?

    You can use roasted red peppers as a substitute. Chop them into small pieces and incorporate them into the bread pudding as you would the sun-dried tomatoes.