Savory Cheddar Bread Pudding
A baked casserole of stale bread cubes, eggs, cream, and sharp cheddar with fresh thyme, puffed and golden on top.
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.
Notes
Substitutions: Use Gruyere or Swiss for part of the cheddar, and rosemary for thyme.
Tips: Dry soft bread in the oven first, and cover with foil if the top browns early.
Storage: Refrigerate up to 3 days and reheat to 165 degrees F. Do not freeze.