Savory Bread Pudding

I need comfort food right now, which for me means carbs and cheese. Also, I want to make every little bit count, as who knows what I might have access to in the coming weeks. Earlier this week I had a mountain of stale bread and too much leftover French onion soup in the kitchen. Craving something to soothe my soul and stick to my ribs, I made a savory bread pudding. It was an excellent reminder that I should eat more bread pudding.


  • 2 baguettes or 1 loaf of nice crusty white bread (stale is great; whole wheat breads will likely be too dense)
  • 1 bunch of greens of choice, roughly chopped (kale, collards, chard, arugula, spinach, etc)
  • 3 cups grated cheese or choice
  • a handful of assorted chopped herbs
  • a few cloves or garlic, chopped, and/or a half an onion, chopped
  • 4 eggs
  • 2 cups milk or half and half
  • 2 cups stock (I used French onion soup, which is basically stock with onions)
  • salt and pepper
  • olive oil
  • optional: other cooked veggies like sauteed mushrooms, chopped tomatoes, or roasted squash)


  • Saute onions and garlic in a glug of oil over medium heat until soft and beginning to brown. Add greens to a pan along with a splash of stock or water and cook over medium-high heat until soft (if using spinach, leave uncooked).
  • Rip bread into irregular pieces, no larger than 2 inches.
  • Lightly oil a 9×13 pan. Add bread, onions and greens, cheese, herbs, and any additional veggies and mix together.
  • In a bowl, whisk eggs, milk, stock, a 5-fingered pinch of salt, and a generous amount of pepper. Pour over bread mixture. Allow to sit for 10-15 minutes in order for the bread to soak up some liquid. Preheat oven to 350°F.
  • Bake for 45 minutes to an hour, until egg custard is set.