Savory Breakfast Bread Pudding

December 01, 2019

When I have leftover bread, or if I have to trim the crusts of bread for sandwiches, I immediately think of making this bread pudding the next day.

I always like to order delivery from Frank in the East Village, but I’m always astounded by the amount of bread they provide! Even after eating a piece, I found that I was left with four ounces of bread, which is on the side of a big plate of pasta. After almost letting it go to waste, I found that the best way to use leftover bread is to make a savory breakfast bread pudding the next day. The crusty peasant bread is perfect for this kind of savory rustic preparation.

  • 4 servings
  • 10 mins
  • 30 mins
  • 40 mins
  • Ingredients

    • 4 ounces Leftover bread, cut into 1 inch cubes
    • 3 eggs
    • 3 ounces bacon, cut into batons
    • 1/2 cup cheese, shredded
    • 1/2 cup heavy cream
    • 2 ounces spinach, collard greens, or arugula
    • salt
    • butter
    • paprika
    • thyme



    1. Preheat the oven to 375 degrees.
    2. In a large bowl, beat the eggs and whisk in the heavy cream, cheese, and a good amount of salt. Add the dried leftover bread and mix well to combine and allow the bread to absorb the egg mixture while you prepare the other ingredients.
    3. In a small sauté pan, heat the bacon on medium heat for about 10 minutes to let it crisp up.
    4. When the bacon is crisp, add the spinach and sauté for another minute. Remove from the heat and allow to cool for five minutes.
    5. Grease a baking dish with butter.
    6. When the bacon has cooled, mix into the wet ingredients until they are thoroughly combined. Add paprika and thyme.
    7. Place the baking dish in the preheated oven and bake for 30 minutes.
    8. When the bread pudding is puffed and golden brown, remove it and allow to cool for 5 minutes.
    9. Plate and serve immediately.

      Written by Will Chiong who lives and works in New York building useful things.