Savory Bread Pudding

The world’s most ridiculous conversation took place while I was making this…

Peter asks what I’m making.I say “bread pudding with the left over cubed bread.” He eyes the bacon I’m frying and asks “with bacon?” “Well, yeah, bacon makes everything better!” I reply. “Even dessert?” he asks skeptically. “Dessert??? This has bacon, cheese, spinach and sun-sried tomatoes. I didn’t know where was such a thing as sweet bread pudding” I reply. Pause. “I didn’t know there was such a thing as savory bread pudding!” LOL


1  loaf  bread, cut into 1-inch cubes
1 (5-ounce) package spinach leaves
1 jar sun-dried tomatoes, drained well
1/2 cup bacon, cooked and crumbled
2 cups shredded sharp Cheddar cheese
(we threw in a mixture of all the cheeses we had on hand… gruyere, parmesan and a bit of asiago too)
6 eggs
3 cups milk
Sea salt and freshly ground pepper to taste


Preheat oven to 350F
Lightly grease a 13- x 9-inch baking dish or two loaf pans
Arrange bread cubes in a single layer on the bottom of the dish
Top with spinach, sun-dried tomatoes and bacon
Sprinkle with half the cheese
Layer more bread cubes and bacon

In a large bowl, whisk together egg whites, egg, milk and pepper
Pour milk mixture over bread mixture, pressing gently to soak the bread
Sprinkle with remaining cheese

Bake in preheated oven for 45 to 55 minutes or until lightly browned

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