This savory cheddar bread pudding turns stale bread, eggs, cream, and sharp cheese into a puffed, golden casserole with a custardy center and a crisp top.
It works as a side for roasts and soups or as a simple brunch dish. You mix it in one bowl, let it soak while the oven heats, and bake it until set.
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Why This Savory Cheddar Bread Pudding Recipe Works
Stale bread acts like a sponge. It soaks up the egg and cream mixture without falling apart, so the pudding bakes up tender in the middle instead of soggy.
Half of the cheddar melts into the custard and half bakes into a crisp, bubbly crust on top, which gives you two textures in every serving.
Fresh thyme or rosemary adds an earthy, savory note that balances the cream. Because the cheese and bread already carry salt, only a small amount is needed.
Ingredients for Savory Cheddar Bread Pudding
- 1 lb stale, buttery bread, cut into 1 inch cubes
- 5 large eggs, at room temperature
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese, divided
- 1 tbsp chopped fresh thyme or rosemary
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp melted unsalted butter for the dish
Bread. Brioche, challah, or a soft country loaf all work. Dry bread soaks up more custard, so let it sit out overnight if you can.
Eggs. Room temperature eggs blend smoothly into the milk and cream.
Milk and cream. The mix gives a rich custard that still bakes up light. Using all milk will make it less creamy.
Cheddar. Shred it from a block. Sharp cheddar gives more flavor than mild.
Herbs. Fresh thyme leaves or finely chopped rosemary give the best flavor.
How to Make Savory Cheddar Bread Pudding
1. Prep the dish Heat the oven to 375 degrees F. Brush a 9 by 13 inch baking dish with the melted butter, covering the bottom and sides.
2. Cube the bread Cut the bread into 1 inch cubes and place them in a large bowl. If the bread is soft, dry the cubes in the oven for 10 minutes first.
3. Whisk the custard In a separate bowl, whisk the eggs until smooth. Add the milk, cream, herbs, salt, and pepper and whisk again.
4. Add cheese and bread Stir in 1 1/2 cups of the cheddar, then fold in the bread cubes until every piece is coated. Let it soak for 10 minutes.
5. Fill the dish Pour the mixture into the prepared dish and scatter the remaining 1/2 cup of cheddar on top.
6. Bake until set Bake for 40 to 50 minutes, until puffed and golden and the center reaches 160 degrees F. Cover loosely with foil if the top browns too fast, then cool for 10 minutes before serving.
How to Serve Savory Cheddar Bread Pudding
Cut the pudding into squares and serve warm, topped with a little extra fresh thyme. It makes a rich side next to a crisp Italian house salad or a bowl of creamy pumpkin soup. For brunch, pair it with muffin tin egg bites and roasted air fryer asparagus.
How to Store and Reheat Savory Cheddar Bread Pudding
Cool leftovers within 2 hours and refrigerate them in an airtight container for up to 3 days. Because the pudding is custard based, freezing is not recommended. Reheat single portions in the microwave, or covered in a 325 degrees F oven, until steaming hot at 165 degrees F.
Tips and Variations for Savory Cheddar Bread Pudding
Dry the bread. Cubes that feel dry to the touch absorb custard evenly.
Let it soak. Give the bread at least 10 minutes in the custard so the center bakes through.
Shield the top. Loosely cover with foil if the cheese browns too early.
Add meat. Stir in cooked bacon or crumbled sausage for a more filling brunch dish.
Add vegetables. Sauteed mushrooms, spinach, or onions bring extra flavor; cook off the moisture first.
Swap the cheese. Gruyere or Swiss can replace part of the cheddar.
Check the center. A knife inserted in the middle should come out clean or with a few moist crumbs.
Bake eggs fully. Egg dishes are safest when the center reaches 160 degrees F; the Montana State University Extension egg fact sheet has general egg safety advice.
Frequently Asked Questions About Savory Cheddar Bread Pudding
What bread is best for savory cheddar bread pudding?
Brioche, challah, baguette, and soft country bread all work. Use bread that is a day or two old so it can absorb the custard.
Can I make savory cheddar bread pudding ahead of time?
You can mix and soak it the night before, cover it, and refrigerate. Bake it straight from the fridge and add 5 to 10 minutes if needed.
Why is my savory cheddar bread pudding soggy?
The bread may have been too fresh or the dish too crowded with wet add ins. Dry the bread, and bake until the center is set at 160 degrees F.
Can I make it in a smaller dish?
Yes. A deep 9 inch pie plate works. Fill it no more than three quarters full and check for doneness a little earlier.
Can I use all milk instead of cream?
Yes. The pudding will be lighter and less rich, but it still sets well with the eggs.
Savory Cheddar Bread Pudding
Equipment
- 9 by 13 inch baking dish
- Large mixing bowl
- Whisk
- Instant-read thermometer
Ingredients
Main Ingredients
- 1 lb stale buttery bread cut into 1 inch cubes
- 5 large eggs room temperature
- 1 cup whole milk
- 1 cup heavy cream
- 2 cup shredded sharp cheddar cheese divided
- 1 tbsp fresh thyme or rosemary finely chopped
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp unsalted butter melted, for the dish
Instructions
Cooking
- Butter the dish. Heat the oven to 375 degrees F and coat a 9 by 13 inch dish with the melted butter.
- Mix the custard. Whisk the eggs with the milk, cream, thyme, salt, and pepper until smooth, then stir in 1 1/2 cups of the cheese.
- Soak the bread. Fold in the cubes and let the mixture sit for 10 minutes while the oven finishes heating.
- Top and bake. Pour into the dish, add the remaining cheese, and bake 40 to 50 minutes until puffed, golden, and 160 degrees F in the center.
- Rest. Cool for 10 minutes on a rack before cutting into squares.
