Savory Greens Bread Pudding
I remember the first time I decided to make Savory Greens Bread Pudding. It was one of those cold weekends, and I was craving something hearty and comforting, but I also wanted to use up some greens in my fridge. Bread pudding has always been a favorite of mine, but I’d only made the sweet kind before. I thought, “Why not try something savory?” That’s when the idea for Savory Greens Bread Pudding came to life. I loved the thought of combining crispy bread, creamy cheeses, and the freshness of greens.
Inspired by a Classic
The key to Savory Greens Bread Pudding is balancing rich and fresh flavors. I toasted up some sourdough bread to give it a crispy texture, then sautéed bacon and kale to add a savory bite. The bread absorbs all the goodness from the egg mixture, making each bite flavorful and moist. I remember layering the dish, thinking about how comforting it would be to pull this golden creation out of the oven. The smell of it baking filled the kitchen with warmth, and I couldn’t wait to share it with my family.
A Family Favorite
When I first served this Savory Greens Bread Pudding to my family, it was an instant hit. My kids loved the gooey cheese, and my husband appreciated the crispy bacon. The greens gave it a fresh, vibrant touch that balanced the richness of the dish. We sat around the table, enjoying it with a simple side salad, and I couldn’t help but feel proud of this creation. It was one of those moments when you realize that even simple ingredients can come together to make something truly special.
Perfect for Any Occasion
Now, Savory Greens Bread Pudding has become a regular in my recipe rotation. It’s perfect for weekend brunches, cozy dinners, or even a potluck. You can easily adapt the recipe by using different greens, cheeses, or even swapping out the bacon for a vegetarian option. Every time I make it, I’m reminded of that chilly weekend and how a simple craving turned into a family favorite. Whether you’re making it for your loved ones or enjoying it solo, I know you’ll savor every bite!
Table of Contents
Chef’s Notes- Savory Greens Bread Pudding
- Use Day-Old Bread: Stale or day-old bread is ideal for bread pudding as it soaks up the custard mixture without becoming too mushy. If your bread is fresh, you can toast it in the oven to dry it out.
- Greens Choice: While kale or spinach are great, Swiss chard or even collard greens can add more robust flavor. Be sure to cook the greens thoroughly to avoid excess moisture in the pudding.
- Crispy Bacon: Ensure your pancetta or turkey bacon is crispy before adding it to the dish for a nice contrast in texture. You can also bake the bacon in the oven if you prefer.
- Mix of Cheeses: Combining mozzarella and Monterey Jack gives a creamy texture and mild flavor, but feel free to experiment with stronger cheeses like Gruyère or sharp cheddar for a bolder taste.
- Custard Consistency: After pouring the egg mixture over the bread, press down gently to make sure the bread absorbs the liquid evenly. You don’t want dry spots in your bread pudding.
- Make Ahead: This dish can be prepped the night before and stored in the fridge, making it perfect for entertaining or easy weekend brunches. Just bake it fresh when you’re ready to serve.
- Texture Tip: For a crunchy top, sprinkle some extra cheese or breadcrumbs on the top layer before baking.
- Serving Suggestions: Garnish with fresh herbs like parsley or chives for a pop of color and freshness. Serve alongside a simple green salad or roasted veggies to balance the richness of the dish.
Savory Greens Bread Pudding
4
servings20
minutes45
minutes450
kcal10
minutes1
hour15
minutesDive into this mouthwatering Savory Greens Bread Pudding! This dish is a delightful twist on the classic bread pudding, packed with vibrant greens, crispy bacon, and a blend of creamy cheeses. Perfect for brunch or a cozy dinner, this recipe is sure to impress your guests with its rich flavors and comforting textures. Get ready to savor every bite!
Ingredients
- Bread Base
1 large loaf rustic sourdough or Italian bread cut into 1-inch cubes
- Meat
6 slices thick-cut pancetta or turkey bacon cooked and chopped
- Vegetables
4 cups chopped kale or spinach, including stems
1 tablespoon finely minced red onion
1/2 cup thinly sliced leeks or scallions
- Egg Mixture
4 large eggs
3 cups half-and-half or light cream
2 cups 2% milk
1/2 teaspoon ground cinnamon or allspice
1 teaspoon sea salt
- Freshly ground black pepper
to taste
- Cheese
1-1/4 cups shredded mozzarella cheese
1-1/4 cups shredded Monterey Jack cheese
- Alternative Ingredients:
Bread: Gluten-free bread for gluten sensitivity.
Bacon: Turkey bacon or vegetarian bacon for a lighter option.
Swiss Chard: Spinach or kale as a substitute.
Heavy Cream: Half-and-half or light cream for a lighter version.
Whole Milk: Almond milk or soy milk for dairy-free.
Cheddar Cheese: Mozzarella or Monterey Jack for a different flavor profile.
Directions
- Preheat your oven to 350°F (175°C). Cut the bread into 1-inch cubes and toast them on a baking sheet for about 15-20 minutes until they are crisp and dry. Set aside. In a nonstick pan, cook the pancetta or turkey bacon until crispy. Drain on paper towels and chop into small pieces. Set aside.
- Rinse and dry the kale or spinach thoroughly. Roughly chop the greens including the stems. Mince the red onion and slice the leeks or scallions thinly. Set all vegetables aside. In a large mixing bowl, whisk together the eggs until well beaten. Add the half-and-half, milk, ground cinnamon or allspice, sea salt, and freshly ground black pepper. Whisk until fully combined.
- In a separate bowl, mix together the shredded mozzarella and Monterey Jack cheeses. Grease a 9×13-inch casserole dish with butter. Layer half of the toasted bread cubes at the bottom of the dish. Follow with half of the chopped greens, half of the pancetta or turkey bacon, half of the minced red onion and sliced leeks or scallions, and half of the cheese mixture. Pour half of the egg mixture over this layer.
- Repeat the layering process with the remaining ingredients: bread cubes, greens, pancetta or turkey bacon, red onion and leeks or scallions, and cheese mixture. Pour the remaining egg mixture over the top. Press down gently on the layers to ensure the bread absorbs the liquid. Sprinkle any remaining cheese mixture on top. Bake in the preheated oven for about 45 minutes until the top is lightly browned and the pudding is set (it should not run when you tilt the pan).
- Allow the bread pudding to rest for about 10 minutes before serving warm.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- Mixing bowls
- measuring cups and spoons
- Baking sheet
- casserole dish
Nutrition Facts
- Calories: 450kcal
- Fat: 25g
- Saturated Fat: 12g
- Cholesterol: 150mg
- Sodium: 800mg
- Potassium: 400mg
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 6g
- Protein: 20g
- Vitamin A: 20IU
- Vitamin C: 15mg
- Calcium: 30mg
- Iron: 15mg
FAQs- Savory Greens Bread Pudding
Can I make this bread pudding in advance?
Yes! You can assemble the bread pudding the night before, store it in the fridge, and bake it fresh the next day. Just make sure to bring it to room temperature before baking.
What other greens can I use?
You can substitute kale or spinach with Swiss chard, collard greens, or even arugula for a peppery kick. Just be sure to adjust cooking times as needed.
Can I use a different type of bread?
Yes! While sourdough or rustic bread is preferred for texture, you can use gluten-free bread or even brioche for a richer pudding. Make sure it’s slightly stale or toasted for the best results.
Can this dish be made dairy-free?
Absolutely! Swap the milk and cream for almond or soy milk, and use dairy-free cheese to make it completely dairy-free. Just be mindful of cooking times, as dairy-free cheese might melt differently.
What can I serve with this dish?
Serve it with a simple side salad, roasted vegetables, or a tangy tomato chutney to cut through the richness. It’s also great as a main dish for brunch or a side at dinner parties.
