Savory Bread Puddin'

Savory bread pudding is one of my favorite dishes! It's super versatile and lends itself to the classic, let's clean out everything from the fridge before we go away for a few days. In mine I use tomatoes, squash, kale, and a few mushrooms, but honestly it's what I had! Use whatever vegetables you enjoy eating or that you have on hand. The important part is the ratio for the custard to the bread. 



6 cups stale bread, cut into 1 inch cubes

3 cups mix-ins (can be any vegetable or shredded chicken!) 

1 cup cream 

3 cups chicken stock 

5 eggs 

1/4 cup parmesan cheese




1. Preheat oven to 350F. Brush a 9 X 13 baking dish with vegetable oil. 

2. Layer half of the bread and half of the mix-ins into the baking dish. Repeat with the remaining amount of ingredients. 

3. Whisk cream, chicken stock, eggs, a pinch of salt and cracked black pepper in a medium bowl. Pour mixture on top of bread and mix-ins. Press lightly to ensure all bread gets soaked. 

4. Bake for 35-45 minutes until set. When you jiggle it, everything should move together and not look liquidity at all. 

5. Cool slightly and enjoy!