Chef Shiho’s Savory Bread Pudding

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savory bread pudding

Chef Shiho’s Savory Bread Pudding

Course: Main Courses
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 4
If you have 15 minutes of prep time and 1 hour to get stuff done while this bakes in the oven, you’ve got a full meal-in-a-pan. Be sure to use whole milk (use Straus Family Creamery for this dish for best results).
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  • 1 bunch kale
  • 3 Tbsps extra virgin olive oil
  • ½ lb mushrooms sliced
  • 4 sprigs thyme stemmed
  • 1 leek green part discarded and sliced into thin half-moons
  • 2 garlic cloves
  • Salt and pepper to taste
  • 1 loaf bread such as challah, stale or toasted, cut into 1” cubes
  • 3 oz Gruyere cheese grated
  • 2 ounces Parmigiano grated
  • Large pinch salt and pepper to taste
  • 1 pt cherry tomatoes
  • 2 Tbsps bread flour
  • 5 eggs
  • 2 cups milk whole milk, please!
  • 2 cups cream


  • Butter an 8” or 9” square baking dish and preheat an oven to 350°F.
  • Toast the cubes of bread in the oven until golden in color.
  • While the bread is toasting, heat up saute pan with a drizzle of oil. Saute the leeks, followed by the garlic and mushrooms and garlic.
  • In a medium bowl, whisk together the milk, cream, salt, pepper, bread flour and thyme.
  • Toss in the bread, vegetables and half the cheese.
  • Pour into prepared dish and top with remaining cheese.
  • Bake for an hour or until set in the center.