Savory Bread Pudding

This Savory Bread Pudding is rich, cheesy, and irresistibly comforting — a make-ahead holiday side or cozy brunch star that’s like stuffing’s more elegant cousin. With roasted butternut squash, mushrooms, and melty Gruyère baked into a golden custard, this recipe delivers deep flavor, creamy texture, and pure comfort in every bite.

this Recipe

Jump to Recipe Add as a Google Trusted Source

This recipe post was originally published on December 20, 2019. It was updated on November 11, 2025, with new recipe information.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see my disclosure policy for details.

If you’ve only ever had sweet bread pudding, this savory bread pudding recipe is about to change the game. Imagine buttery cubes of brioche or challah baked with roasted vegetables, melted Gruyère, and a silky egg-and-cream custard. It’s golden and cheesy on top, tender in the middle, and tastes like the best parts of stuffing and quiche combined.

I love serving this as a holiday side dish — it’s rich and impressive but secretly simple to make. It’s also a dream for brunch because you can prep it the day before and just pop it in the oven, leaving you more time to enjoy the day with friends and family (or sip a well-earned glass of wine while it bakes).

What is savory bread pudding?

Savory bread pudding (sometimes called a cheese strata or savory strata) is a comforting baked casserole made from bread cubes soaked in a rich egg and milk custard, then baked until golden and set.

Unlike sweet bread puddings, this version skips the sugar and leans into vegetables, herbs, and cheese for depth and flavor. It’s hearty enough to serve as a brunch main dish and also makes a fantastic holiday side alongside roasted meats, green vegetables, or lighter salads.

It’s the kind of dish that feels special but is secretly easy — perfect for cozy gatherings, Christmas morning brunch, or a “fancier than usual” Sunday breakfast.

For more delicious side dish recipes, check out my scalloped sweet potatoes, carrot soufflé, sweet yeast dinner rolls, and blistered green beans.

Why You'll Love Savory Bread Pudding

• Rich, cheesy comfort food: With melted Gruyère, cream, and buttery bread cubes, this dish delivers cozy, crave-worthy flavor in every bite.
• Versatile and impressive: Elegant enough for holidays but simple enough for brunch or weeknight dinners — it instantly elevates any spread.
• Prep-ahead friendly: Assemble it up to 24 hours in advance, then just bake and serve. (Holiday hosting hack: less stress, more socializing and wine time!)
• Loaded with roasted vegetables: Butternut squash and mushrooms add sweetness and depth, and cheese adds savoriness, balancing the creamy custard perfectly.
• Crowd-pleasing and family-approved: It’s hearty, satisfying, and loved by adults and kids alike — even my toddler is a fan.

Ingredients and Substitutions

Here’s what you’ll need to make this cozy savory bread pudding recipe — plus a few simple swaps based on what you have on hand.

Challah or Brioche B read — Rich, buttery, and slightly sweet, these enriched loaves give the pudding its signature soft, custardy interior and golden edges. For a different flavor, try sourdough, French bread, or Italian bread.

Butternut squash — Choose one with smooth tan skin and a firm neck. Peel, seed, and cube before roasting. You can also use kabocha or honeynut squash for a nuttier flavor.

Cremini Mushrooms — Meaty and earthy, they add depth and umami. Portobello or shiitake mushrooms also work beautifully.

Olive Oil — Helps the vegetables caramelize as they roast and adds rich flavor.

Milk — 2% milk gives just the right balance of richness, but whole milk or 1% milk both work.

Heavy Cream — Brings that luscious, custardy texture we love. Substitute half-and-half for a lighter version.

Eggs — Whisked into the milk and cream to form the custardy egg mixture that binds everything together.

Garlic Powder — Adds sweet, nutty flavor with zero prep. For more pungent notes, mince 1–2 cloves of fresh garlic and whisk into the custard.

Rosemary — Dried rosemary gives this dish its signature savory-herb aroma. You can also use 2 tablespoons of chopped fresh rosemary, dried thyme, or Italian seasoning if you prefer.

Gruyère Cheese — The secret to that melty, nutty, delightfully salty finish. For variety, try Swiss, sharp cheddar, or Parmesan — or a mix of a few.

Green Onions — Add freshness and a mild allium bite that balances the richness. Shallots or leeks make great substitutes.

Salt and Black Pepper — To season and enhance all those deep, comforting flavors.

How to Make Savory Bread Pudding

This cozy bake comes together in a few anyone-can-do-it steps and makes your kitchen smell incredible, creating a dish from which everyone will ask for seconds!

For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.

To Prepare: Preheat the oven to 425 degrees Fahrenheit. Grease a 2.5-quart baking casserole dish with butter or non-stick cooking spray.

Step 1: Add the bread cubes to a large rimmed baking sheet and toast the cubes in the oven for 5-6 minutes, or until the cubes are dried out and a light golden brown. Cool the cubes on a cooling rack.

Step 2: Add the oil and butternut squash to another large sheet pan, season the veggies with salt and pepper, and toss until combined. Roast for 8 minutes.

Add the mushrooms to the butternut squash and roast another 12-13 minutes, or until the squash is cooked through and tender.

Step 3: In a large bowl, whisk together the milk, cream, remaining salt, eggs, and garlic powder, and dried rosemary until combined.

Step 4: Gently stir in the cooled roasted vegetables, green onions, 1 ¼ cups Gruyere cheese, and black pepper into the egg mixture.

Step 5: Add the bread cubes and gently fold them until combined, being careful not to over-mix, or the mixture will get mushy.

Step 6: Pour the egg and bread mixture into the prepared baking dish and sprinkle with the rest of the cheese.

Step 7: Bake the strata for 30-32 minutes, or until a knife inserted into the center of the dish comes out clean.

Let the pudding rest for a minute or two and then serve it hot. Enjoy!

Recipe Variations

Once you’ve mastered this base recipe, it’s easy (and fun!) to switch up the flavors. Try one of these tasty twists the next time you make this savory bread pudding.

• Cheesy twist — Swiss, Parmesan, or sharp cheddar, each brings its own personality and depth of flavor. Mixing two types is a great way to build complexity.
• Fresh herb upgrade — Swap the dried rosemary for 1 tablespoon chopped fresh rosemary or thyme for a brighter, more aromatic flavor.
• Allium lovers’ version — Add caramelized shallots, sautéed leeks, or roast a finely diced yellow onion with the veggies for sweetness and extra depth.
• Greens and veggie strata — Fold in a handful of chopped kale, spinach, or roasted red peppers to add color and nutrition — a great way to sneak in extra vegetables.
• Sourdough swap — Use sourdough bread instead of brioche for a slightly tangy edge that complements the creamy custard.
• Meat lovers — Stir in cooked bacon, crumbled Italian sausage, or diced ham for extra richness. They all pair beautifully with the roasted vegetables and Gruyère.

Chelsea's Recipe Pro-Tips

• Cube the bread evenly — Cut the loaf into roughly 1- to 1½-inch cubes so the pieces toast and bake at the same rate. This ensures even texture and a mix of soft, custardy bites and crisp golden edges.
• Let the vegetables cool slightly before adding them to the custard — If they’re too hot, they can start to cook the eggs prematurely and scramble the mixture. A quick 3–5 minute rest on the pan does the trick.
• Don’t overmix the custard and bread — Gently fold everything together just until the bread is coated. Overmixing can break down the cubes, making the texture mushy rather than fluffy and custardy.

Serving Suggestions

Serve bread pudding warm as a side dish for any of your favorite main dishes or as a savory brunch alongside Millionaire Bacon. It is the perfect companion for pork tenderloin, roasted turkey, sliced ham, or even a leg of lamb.

This comforting and rich dish is also perfect for holiday feasts and is great enjoyed alongside sweet potato soufflé, roasted rainbow carrots, and mashed potatoes.

Storage Directions

• Refrigerating: Store leftover bread pudding in an airtight container in the refrigerator for up to 5 days.
• Freezing: Cool the pudding to room temperature, then transfer it to a freezer-safe container and freeze for up to 2-3 months. Defrost in the refrigerator for 4 hours - overnight, or until thawed through.
• Reheating: To reheat individual servings, warm in the microwave for 1–2 minutes, or until heated through. For larger portions, cover with foil and reheat in a 350°F oven for about 15–20 minutes, until hot in the center.

Save this Recipe for Later on Pinterest

More Holiday Side Dish Recipes

• Cheesy Mashed Potato Casserole
• Fresh Green Bean Casserole
• Holiday Kale Salad
• Healthy Sweet Potato Soufflé
• Cheesy Broccoli Casserole

If you liked and made this Savory Bread Pudding Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!

Recipe Card

Want to save this recipe for later?

Enter your information below, and I'll send it straight to your inbox! I'll also send you my new recipes each week!

Permalink Email Post

Email *

Post Title

Post Permalink

Save It!

4.83 from 17 votes

Savory Bread Pudding with Mushrooms & Butternut Squash

Chelsea Plummer | Mae's Menu

This savory bread pudding is pure cozy comfort — made with roasted butternut squash, mushrooms, and melty Gruyère baked into a rich, custardy base. It’s elegant enough for holidays yet simple enough for brunch or dinner, and the make-ahead option makes entertaining stress-free.

Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Course Side Dish

Cuisine American

Servings 12 servings

Calories 294 kcal

Print Recipe Facebook Email

Ingredients

  

1x2x3x

• 16 oz. challah or brioche bread cut into 1 ½ inch cubes
• 1 tablespoon olive oil
• 3 cups butternut squash, peeled and cut into ½ inch cubes
• 1 ¼ teaspoon salt divided
• 2 ½ cups sliced cremini mushrooms
• 1 ¾ cups milk whole or 2%
• ½ cups heavy whipping cream
• 4 large eggs
• ½ teaspoon garlic powder
• ¾ teaspoon dried rosemary rubbed well between your palms until fragrant
• ¼ teaspoon fresh cracked black pepper
• 1 ¾ cups grated gruyere cheese preferably freshly grated
• ½ cup sliced green onions white and green parts

Instructions

 

• Preheat the oven to 425°F. Grease a 2.5-quart baking dish with butter or non-stick cooking spray.
• Add the bread cubes to a large, rimmed baking sheet and toast for 5–6 minutes, or until dried out and lightly golden. Cool on a wire rack.
• Add the olive oil and butternut squash to another large sheet pan, season with salt and black pepper, and toss until evenly coated. Roast for 8 minutes.
• Add the sliced mushrooms to the pan, stir, and roast for another 12–13 minutes, or until the squash is tender and beginning to brown at the edges. Let the vegetables cool for a few minutes before mixing.
• In a large bowl, whisk together the milk, cream, remaining salt, eggs, garlic powder, and dried rosemary until well combined.
• Stir in the cooled roasted vegetables, sliced green onions, 1¼ cups Gruyère cheese, and black pepper until evenly distributed.
• Add the toasted bread cubes and gently fold until the mixture is just combined. Be careful not to overmix, or the bread will break down and get mushy.
• Pour the custard and bread mixture into the prepared baking dish and sprinkle the top with the remaining ½ cup Gruyère cheese.
• Bake for 30–32 minutes, or until a knife inserted into the center comes out clean. Let the bread pudding rest for a few minutes before serving warm. Enjoy!

Notes

Storage Directions

• Refrigerating: Store leftover bread pudding in an airtight container in the refrigerator for up to 5 days.
• Freezing: Cool the pudding to room temperature, then transfer it to a freezer-safe container and freeze for up to 2-3 months. Defrost in the refrigerator for 4 hours - overnight, or until thawed through.
• Reheating: To reheat individual servings, warm in the microwave for 1–2 minutes, or until heated through. For larger portions, cover with foil and reheat in a 350°F oven for about 15–20 minutes, until hot in the center.

Recipe Pro-Tips

• Cube the bread evenly — Cut the loaf into roughly 1- to 1½-inch cubes so the pieces toast and bake at the same rate. This ensures even texture and a mix of soft, custardy bites and crisp golden edges.
• Let the vegetables cool slightly before adding them to the custard — If they’re too hot, they can start to cook the eggs prematurely and scramble the mixture. A quick 3–5 minute rest on the pan does the trick.
• Don’t overmix the custard and bread — Gently fold everything together just until the bread is coated. Overmixing can break down the cubes, making the texture mushy rather than fluffy and custardy.
• Add a protein boost if you’d like — Stir in cooked bacon, crumbled Italian sausage, or diced ham for extra richness. They all pair beautifully with the roasted vegetables and Gruyère.
• Experiment with cheeses — Swiss, Parmesan, or sharp cheddar, each brings its own personality and depth of flavor. Mixing two types is a great way to build complexity.

Nutrition

Serving: 1gCalories: 294kcalCarbohydrates: 25gProtein: 14gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 116mgSodium: 569mgPotassium: 343mgFiber: 2gSugar: 4gVitamin A: 4295IUVitamin C: 8mgCalcium: 310mgIron: 2mg

Did you love this recipe?Please review and comment below, or pin it to your Pinterest account!