Savory Bread Pudding

I found this recipe in a store booklet and made it for Thanksgiving last year. It served as a delicious accompaniment to the other dishes. It’s perfect to make for a group of people, especially on a festive occasion. You can even play around with the ingredients and use spinach instead of kale or potato instead of butternut squash. 

Savory Bread Pudding


Olive oil – 1 tbsp
Kale – 4 cups, chopped
Garlic – 1 tbsp, chopped
Butternut squash – 1 10-ounce bag, cubed
Bread – 8 ounces, cubed
Fresh thyme – 1 tsp
Gruyere cheese – 1 cup, grated
Eggs – 6, beaten
Whole milk – 2.5 cups
Chilli flakes – 2 tsp
Salt to taste


  • Pre-heat oven to 400 degrees Fahrenheit
  • Toss the butternut squash with 1/2 a tablespoon of olive oil and place on a foil-lined baking tray
  • Bake for about 20 minutes
  • Remove from oven and set aside
  • Heat the remaining 1/2 tablespoon of oil in a large pan and fry kale and garlic for a few minutes till the greens wilt
  • Remove from heat and add the baked squash, bread cubes, thyme, chilli flakes, salt and cheese
  • Transfer this to a buttered baking dish
  • Combine eggs and milk and pour this over the bread mixture
  • Bake at 350 degrees Fahrenheit for 45 minutes

1. I used a slightly hard bread while the original recipe suggests using stale bread.

2. If you do not get gruyere cheese, feel free to use parmesan or cheddar.

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