I remember one Thanksgiving, we had so much leftover bread from the feast. Instead of tossing it, my grandma whipped up this savory bread pudding. It was an instant hit, and now it's a tradition! This recipe is my adaptation of her classic, using nutty Gruyere cheese and fragrant thyme to elevate the humble stale bread into a sophisticated and comforting dish. Think of it as a savory hug in a baking dish!
What I really enjoy about this recipe is how adaptable it is. Don't have Gruyere? No problem! Cheddar or Fontina work great too. Feel free to experiment with different herbs and even add some sauteed vegetables like mushrooms or onions. It’s a fantastic way to use up whatever you have in your fridge and pantry, minimizing waste. It's not just cooking; it's creative problem-solving with delicious results!
Required Equipments
- 9x13 inch Baking Dish
- Large Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Serrated Bread Knife
- Cutting Board
Savory Stale Bread Pudding with Gruyere and Thyme: Frequently Asked Questions
Savory Stale Bread Pudding with Gruyere and Thyme
Transform stale bread into a delectable savory bread pudding with Gruyere cheese and thyme. This recipe is an easy and elegant way to reduce waste and create a comforting dish perfect for brunch or a light dinner. I just love it!
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 15 minutes
Cook Time: 55 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish. Trust me, you don't want this sticking!
- Cut the stale bread into 1-inch cubes. You'll need about 8 cups. If your bread isn't stale enough, you can dry it out in a low oven (around 200°F) for about 20-30 minutes.
- In a large mixing bowl, whisk together the eggs, milk, cream, salt, pepper, garlic powder, and nutmeg. Make sure everything is well combined. No one wants a bite of just nutmeg, ya know?
- Add the Gruyere cheese and fresh thyme leaves to the egg mixture. Stir well to distribute evenly. I like to sneak a little taste of the Gruyere at this point – quality control, of course!
- Place the bread cubes in the prepared baking dish. Pour the egg and cheese mixture evenly over the bread, making sure all the bread is soaked. Gently press down on the bread to help it absorb the liquid. Don't be shy, really get it in there.
- Let the bread pudding sit for about 20-30 minutes to allow the bread to fully absorb the custard. This is a crucial step, so don't skip it!
- Bake in the preheated oven for 45-55 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out with just a little moisture. If the top is browning too quickly, you can loosely cover it with foil during the last 15-20 minutes of baking.
- Remove from the oven and let it cool slightly before serving. Garnish with additional fresh thyme leaves, if desired. This is amazing served warm, but leftovers (if there are any!) are great too.
📝 Notes
- For a richer flavor, use brioche or challah bread.
- If you don't have fresh thyme, you can use 1 teaspoon of dried thyme.
- Letting the bread pudding sit before baking allows the bread to fully absorb the custard.
🍎 Nutrition
Calories: 400 kcal
Protein: 15g
Fat: 25g
Carbohydrates: 30g
Fiber: 2g
Calcium: 300mg
