If you’re looking to feed a crowd this winter, my Savory Bread Pudding recipe is the answer! It takes a little bit of effort to make, but this hearty comfort food uses flavorful winter ingredients that will keep you full all week long. The different textures from the smoky Cajun andouille sausage, sweet butternut squash, earthy kale, and sourdough filling (which is crispy on top and soft in the middle) will please everyone at the table. I think it’s the perfect addition to a potluck or brunch menu, and I love how it can be made ahead of time!
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What is Savory Bread Pudding?
A savory bread pudding (also known as a strata) is just like a sweet bread pudding but is made with savory ingredients like vegetables, meats, and cheese. On the surface, it looks similar to stuffing but is made with an eggy, creamy base. In my recipe, I cut a loaf of sourdough into cubes, mix it with butternut squash, fresh kale, onion, and two types of cheese, then pour in chicken broth and a seasoned egg and cream mixture. The bread soaks up the liquid and creates a custardy texture, while the other ingredients bulk up the dish and add tons of flavor. I already know you’re going to love it!
Ingredients
Here’s what you’ll need to make this easy savory bread pudding recipe:
- Sourdough: I went for a loaf of sourdough because it has a sturdy crust and absorbs liquid well, but you can use any type of crusty bread. Both day-old, slightly stale bread and fresh bread will work in this recipe as we dry the bread cubes out in the oven first.
- Cajun Andouille Sausage: This spicy, smoky sausage is the flavor powerhouse in this dish! It’s already pre-cooked and can be added to the baking dish with everything else.
- Butternut Squash: I love cooking with butternut squash over the fall and winter months. Peel and dice it into small, evenly sized pieces for this recipe. I tested using frozen butternut squash, too, and it worked great!
- Kale: Adds an earthy, slightly bitter flavor to cut through the richness of the creamy egg base. I like using fresh curly kale, but you can also use frozen. Be sure to remove the tough stems and chop it into bite-sized pieces.
- Cheese: I went for cheddar cheese and mozzarella, but you can use Swiss cheese, Parmesan, or any melty cheese you love in this recipe! Use what you have on hand.
- Hot Water & Chicken Bouillion: To make the chicken broth for pouring over this savory bread pudding. I used Better Than Bouillion.
- Yellow Onion: Adds a subtle sweetness and pairs well with the other savory flavors.
- Eggs: These add richness, helps to hold the dish together, and creates the classic bread pudding texture. You’ll need 3 large eggs in total!
- Heavy Cream: Mix this with the eggs and seasonings for a creamy, decadent base to pour over the other ingredients. Heavy cream and heavy whipping cream are essentially the same thing, so you can grab whichever one you find at the store. You can also use half & half in a pinch, but I found heavy cream yields the best texture and flavor.
- Seasonings: The Cajun andouille sausage already has a lot of flavor, so a little poultry seasoning, salt, and black pepper are all you need.
Recipe Tips & Suggestions
- To save yourself a few bucks, look for “day-old” bread in the bakery section! This is one of my favorite budget-friendly tips for whenever I’m making this recipe, croutons, or my French toast bake.
- Let your assembled savory bread pudding sit for 30 minutes to an hour in the fridge before baking. The bread will absorb more of the egg mixture, creating a creamier and more flavorful dish. You can also let it sit in the fridge overnight and bake the next day (see below for my make-ahead instructions).
- All ovens are different, so if you see the top browning too quickly, loosely cover it with foil. I prepare a piece of foil beforehand and just loosely place it on top if I need to.
Make it Ahead!
Need a quick brunch, lunch, or dinner option for busy weekdays? Say less! This recipe for savory bread pudding is easy to prep ahead of time and bake the next day. To do this, I follow the recipe as written up to step 7, then cover the dish and store it in the fridge for up to 24 hours. You’ll likely need to add a few minutes to the cooking time if baking it straight from the fridge after being stored overnight. I recommend taking it out of the fridge while your oven preheats to take the chill off.
What to Serve with Savory Bread Pudding
This recipe already has protein, veggies, and carbs, so I like to keep things simple when it comes to the sides. For brunch, my family loves it with fresh fruit and air fryer bacon. But for a larger spread (think Christmas!) I’d go all out with breakfast potatoes or hash browns, savory pastries, like my sausage and cheese hand pies, and maybe even some apple cinnamon muffins for a sweet option. Everyone can just help themselves and make their own plate!
Storage Instructions
Keep any leftovers covered in the fridge for up to 3-4 days. You can reheat individual portions in the microwave or in the oven at 325F until heated through. As for freezing, you can try freezing individual slices, but keep in mind the texture will likely be different after thawing. Freeze for 1-2 months and thaw in the fridge overnight before reheating.
Savory Bread Pudding Recipe
Servings 12 servings (roughly 1 ½ cups each)Ingredients
- 1 loaf (1 lb) sourdough, cut into cubes ($3.68)
- 3 cups butternut squash, peeled and cubed ($3.84)
- 3 cups fresh kale, destemmed and chopped ($1.24)
- 1 medium yellow onion, diced ($0.87)
- ½ cup cheddar cheese, cubed ($0.56)
- ½ cup shredded mozzarella cheese ($0.69)
- 2 tsp chicken bouillon ($0.18)
- 2 cups hot water ($0.00)
- 3 large eggs ($0.99)
- ½ cup heavy cream ($0.84)
- 1 Tbsp poultry seasoning ($0.66)
- 1 tsp salt ($0.02)
- ½ tsp freshly cracked black pepper ($0.08)
- 13 oz Cajun Andouille sausage, roughly chopped ($3.94)
Instructions
- Preheat oven to 350F. Toast the sourdough cubes in the oven until dried out and just lightly toasted, about 15 minutes.
- Meanwhile, gather the butternut squash, kale, yellow onion, cheddar cheese, and mozzarella cheese.
- Make chicken broth using bouillon* and hot water. Then, combine eggs, heavy cream, poultry seasoning, salt and pepper, whisking to combine. Roughly chop the andouille sausage.
- Toss all vegetables, cheese, and sausage together.
- Transfer to a large 9X13 casserole dish, folding in the bread cubes once they are done toasting. Your baking dish will be comically full! But don’t worry, the next step will help you make sure everything fits:
- Pour the chicken broth over your bread pudding ingredients.
- Then, pour the egg and cream mixture on top. Gently press the mixture down into the pan.** Let the dish sit to absorb the liquids for 30 minutes to an hour in the refrigerator before baking.
- Bake in a 350 degree oven for 50 minutes to 1 hour. Most likely, the bread on top will begin to brown before the bread pudding is done baking, so I recommend having a same-size sheet of tinfoil available to gently lay on top once it has browned to your liking while it finishes baking.
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Equipment
- 9×13 Baking Dish
Notes
Nutrition
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how to make Savory Bread Pudding – step by step photos
Preheat oven to 350F. Toast the cubes cut from one loaf (1 lb) of sourdough in the oven until dried out and just lightly toasted, about 15 minutes.
Meanwhile, gather 3 cups peeled and cubed butternut squash, 3 cups destemmed and chopped kale, 1 medium diced yellow onion, ½ cup cubed cheddar cheese, and ½ cup shredded mozzarella cheese.
Make chicken broth using 2 tsp chicken bouillon and 2 cups hot water. Then, combine 3 large eggs, ½ cup heavy cream, 1 Tbsp poultry seasoning, 1 tsp salt, and ½ tsp black pepper, whisking to combine. Roughly chop 13 oz andouille sausage.
Toss all vegetables, cheese, and sausage together.
Transfer to a large 9X13 casserole dish, folding in the bread cubes once they are done toasting. Your baking dish will be comically full! But don’t worry, the next step will help you make sure everything fits:
Pour the chicken broth over your bread pudding ingredients.
Then, pour the egg and cream mixture on top. Gently press the mixture down into the pan. Let the dish sit to absorb the liquids for 30 minutes to an hour in the refrigerator before baking.
Bake in a 350 degree oven for 50 minutes to 1 hour. Most likely, the bread on top will begin to brown before the bread pudding is done baking, so I recommend having a same-size sheet of tinfoil available to gently lay on top once it has browned to your liking while it finishes baking.
This savory butternut squash bread pudding is crispy, rich, and great for pepping ahead!
