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Savory Bread Pudding

Recipe by Peloton Culinary & Catering

A savory bread pudding.

 1 lb loaf multi-grain or sourdough bread
 2 oz olive oil
 1 cup bacon, thick cut, 1/4" dice
 1 cup yellow onion, peeled, diced small
 1 ½ tbsp garlic, minced
 1 qt heavy cream
 2 bay leaves, dry
 as needed kosher salt and fresh-ground black pepper
 1 tbsp fresh thyme, finely chopped
 1 tbsp flat-leaf parsley, finely chopped
 9 eggs, whisked together

Cut the bread into 1/2" size cubes, lay out on a sheet tray for about an hour to air dry.


In a heavy bottom sauce pan, add the oil and the bacon. Slowly render out the fat of the bacon until crispy.


Add the onion and garlic, sweat until translucent. Add the heavy cream and bay leaf, season with salt and pepper. Let the mixture simmer for about 30 minutes.


Remove bay leaf and add parsley and thyme. Temper in the eggs to the cream mixture.


In a large bowl, pour the egg cream mixture over the bread cubes. Season again with salt and pepper as needed.


Place mixture into a baking dish sprayed with non stick spray and cover. Bake in a 350 degree oven in a water bath. Cook until the center of the pudding is firm. Estimated cooking is 1 hour. Happy Cooking!