Bread Pudding


  • Author: CHEF SHIHO
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x


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 Creamery for this dish for best results).



  • 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


  1. Butter an 8” or 9” square baking dish and preheat an oven to 350°F.
  2. Toast the cubes of bread in the oven until golden in color.
  3. 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.
  4. In a medium bowl, whisk together the milk, cream, salt, pepper, bread flour and thyme.
  5. Toss in the bread, vegetables and half the cheese.
  6. Pour into prepared dish and top with remaining cheese.
  7. Bake for an hour or until set in the center.

Keywords: Bread Pudding