September 29, 2022

Cheesy Bread Pudding

I love Fall recipes. Braises, soups, noodle bakes, and all the hearty fare that sticks to your ribs like this cheesy bread pudding. Serve it with a green salad with green goddess dressings, and you have a perfect Fall Meal.

Cheesy Bread Pudding

Cheesy Bread Pudding

Yield: 8

A savory way to use of stale bread


  • 2 Tablespoons butter
  • 5 eggs
  • 2 cups milk
  • 1 cup cream
  • 2 cups Gruyère cheese
  • 1 cup Mozzarella cheese (1/2 cup reserved)
  • ½ cup Parmesan cheese, grated
  • 2 teaspoons Dijon mustard
  • 2 garlic cloves, minced or grated on a micro-plane grater
  • 2 cups spinach
  • ¼ cup fresh dill
  • ⅓ cup fresh chives, chopped
  • Kosher salt and black pepper, to taste
  • 1 loaf stale crusty sourdough bread, cut into 1-inch cubes (about 5-6 cups bread)


  • Grease a 9x12-inch casserole dish with butter.
  • In a large bowl, whisk the eggs until lightly beaten.
  • Whisk the milk and cream into the eggs until combined.
  • Add 1 cup of the Gruyere cheese along with the 1/2 cup of Mozzarella, Parmesan cheese, mustard, garlic, spinach, dill, and chives to the egg mixture, and stir until combined.
  • Season the custard with salt and pepper.
  • Add the cubed bread to the custard and gently toss the bread until each piece is fully coated.
  • Transfer the bread mixture to the casserole dish. Cover the casserole dish with plastic wrap and place the pudding in the refrigerator to chill for a minimum of 1 hour or overnight.
  • When you’re ready to cook the bread pudding, preheat the oven to 350 degrees F.
  • Remove the casserole dish from the refrigerator and sprinkle the remaining ½ cup of Mozzarella cheese over the top of the bread pudding.
  • Place the baking dish in the oven and bake until the top is golden brown, and the pudding is set, about 40 minutes.
  • Remove the pudding from the oven and allow it to cool for 15 minutes before slicing into individual portions and serving warm.
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