One of my best Christmas side dishes, this Savory Bread Pudding Recipe is like stuffing, but better. With a savory custard, gruyere cheese, roasted butternut squash, mushrooms, and more, it’s rich, satisfying, and goes with almost any Christmas (or Thanksgiving!) dinner.
This Savory Bread Stuffing Recipe is the perfect recipe to round out your Christmas dinner menu. Like a classic stuffing recipe, but more cheesy, rich, and flavorful, it’s a dish the whole crew will love. Make sure to use brioche or challah bread, as their richer flavor steps up the recipe to a whole new level.
This Savory Bread Pudding with Butternut Squash and Mushrooms was inspired by my good friend and fellow food lover, Jess.
Jess and I have been best friends since 2007. She’s been with me through all my stages: my fraught (let’s not talk about it) early twenties stage, the period when I had short hair and everyone thought-we-were-girlfriends-stage, and every other funny, stressful, ridiculous, or amazing stage since.
And as much as we can talk about any and everything (the sign of a true saint to be able to do that with me), I was usually the one that was more obsessed with food. Talking about it all the time, always wanting to cook it, dragging us out to new restaurants as soon as I hear about them, and the list goes on. See, I told you she’s a saint.
Then, Jess started working at a cooking school.
Before you know it, I wasn’t alone in my beloved food tunnel vision. We’d talk about it more and more, post about it, and make it one of the key activities of our time together.
And so, on her last trip here, while driving to DGT Tacos for lunch we started talking about savory bread puddings. Her boss had just made one for a TV show cooking segment. She couldn’t say enough about it — kabocha squash, mushrooms, gruyere cheese, and the works studded that beautiful baked bread beauty.
Instantly, my wheels started turning. I had heard about sweet bread puddings, but never a savory. Sweet ones can almost be too much for me anyways so I tend to stay away. This savory thing, though…
And so I started brainstorming how I would make my own. Kabocha squash is great, but butternut squash is more accessible. I knew that would be a component. Also, the umami in the roasted mushrooms seemed to be a crucial component in the flavor profile and so I knew I’d also work some mushrooms into the bread pudding.
Finally, I started tinkering around with cooking times, bread toasting, seasoning, and liquid to bread ratios, and I landed on this perfect Savory Bread Pudding Recipe with Butternut Squash and Mushrooms.
It’s rich, has the perfect crunchy-yet-tender experience when served hot, is a vehicle for delicious carbs and healthy veggies, and has to be one of the top holiday dishes I’m excited about this year.
So, whether you already are or aren’t a savory bread pudding convert, I recommend you try this recipe too. And then, when you catch the fever, share it with a friend. It will only help your friendship grow. I promise.
This Savory Bread Pudding Recipe Is…
- The perfect holiday side dish
- Like stuffing, but better
- Full of savory umami
- Ready to feed a crowd
See? I wasn’t messing when I said it’s the perfect holiday side. I’d even go as far as to say it’s one of my best holiday side dishes. If you like stuffing, chances are you’ll love this savory bread pudding recipe. Start a delicious new tradition on your holiday table today!
What is savory bread pudding?
Savory bread pudding is like a richer stuffing recipe. Like stuffing, we start with dried out bread cubes and bake it. Unlike stuffing, however, we will toss the cubes with a savory egg custard and fold in gruyere cheese before baking it. Because of the custard and cheese, the dish is more substantial is more complex in flavor than a typical stuffing recipe.
Savory bread pudding is perfect served at a holiday meal like Christmas or Thanksgiving, though it could also be served as part of a brunch spread. Get creative with how you serve it and enjoy this versatile and delicious side dish!
Can you freeze savory bread pudding?
Yes, you can freeze cooked savory bread pudding. Freeze it in an airtight container for up to 2-3 months. When reheating, defrost it in the fridge for one day and then reheat it (uncovered) in the oven at 300 degrees for 20-25 minutes, or until the stuffing is heated through.
If you make and like this recipe, please rate it by clicking on the 5-star rating on the recipe card. I appreciate it so much! <3
This Savory Bread Pudding Recipe yields a rich and flavorful bread pudding with butternut squash, cremini mushrooms, and gruyere cheese. Serve it for brunch or as a side with holiday dinners.
For best flavor, use challah or brioche bread. If you don't have or can't find cremini mushrooms, you can use sliced white mushrooms, but I do recommend cremini if you can find them.
- 16 oz. challah or brioche bread or rolls, cut into 1.5 inch cubes
- 1 tablespoon olive oil
- 3 cups (or 1 lb) butternut squash, peeled and cut into 1/2 inch cubes
- 1 1/4 teaspoon salt, divided
- 2 1/2 cups (or 8 oz) cremini mushrooms, washed and sliced into 1/8 pieces vertically
- 1 3/4 cups 2% milk
- 1/2 cups heavy cream
- 4 eggs
- 1/2 teaspoon dried/granulated garlic
- 3/4 teaspoon dried rosemary
- 1/4 teaspoon fresh cracked black pepper (or about 10-12 cracks)
- 1 3/4 cups grated gruyere cheese
- 3 large or 4 medium-sized green onions, white and green parts sliced into 1/8 inch pieces (or about 3/4 cup sliced green onions)
- Preheat oven to 425 degrees Fahrenheit.
- Add bread cubes to a large, rimmed baking sheet and bake for 5-6 minutes, or until the cubes are dried out and turning golden brown.
- Cool the bread cubes on a cooling rack. Add oil to another large, rimmed baking sheet. Add butternut squash and oil and toss until the squash is covered with oiled evenly. Salt the squash with 1/2 teaspoon of the salt and add the veggies to the oven.
- Roast the squash for 8 minutes. Add the cremini mushrooms, stir them in with the squash until they are evenly distributed, and then roast the veggies together for the next 12-13 minutes, or until the squash is starting to brown around the edges.
- Move the veggies to a cooling rack and let cool for 3-5 minutes.
- Butter or spray a 2.5-quart baking dish and reduce the oven temperature to 350 degrees.
- In a large mixing bowl, whisk together the milk, cream, remaining salt, garlic, and eggs until the eggs are worked in and the mixture is slightly frothy.
- Rub the rosemary gently between the palms of your hands for 5-10 seconds and add that to the egg mixture as well.
- Next, add the roasted veggies, green onions, and black pepper to the egg mixture and gently stir with a rubber scraper or spatula until the veggies are distributed throughout the liquid.
- Add 1 1/4 cup of the gruyere cheese to the veggies & liquid and fold it in gently (still using the rubber scraper) until it's distributed as well.
- Finally, add the bread cubes to the bowl and fold in gently -- being careful not to break up the cubes -- until the cubes are just covered by the liquid and evenly incorporated into the veggies and cheese, but no further.
- Pour the bread mixture into the greased pan and sprinkle with the rest of the gruyere cheese.
- Bake for 30-32 minutes, or until a knife inserted into the center of the pudding comes out clean.
- Let the pudding rest for a minute or two and then serve hot!
1. This pudding keeps covered in a fridge for 2-3 days. You can keep it another day or two longer in the fridge and still have it be safe to eat, but the texture will be best when it's fresher.
2. Make sure not to overmix your bread crumbs into the egg and veggie mixture. The damper they get, the more they will break down and get mushy.
3. You can freeze leftover savory bread pudding in an airtight container for 2-3 months. Just defrost and then reheat at 300 degrees for 20-25 minutes, or until heated through.
Amount Per Serving Calories 375Total Fat 20gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 9gCholesterol 149mgSodium 693mgCarbohydrates 32gFiber 2gSugar 6gProtein 17g