Savory Bread Pudding with Cheddar

There are many ways to make a bread pudding, some savory and some sweet. But we think this one will quickly become the only bread pudding recipe you need. This dish is perfect for a tasty brunch or potluck picnic. It’s hearty, it’s cheesy, and it’s got tons of veggies. In short, you’re going to love it. If you’re looking to bring something new to the table, you need to sample this dish.

Savory Bread Pudding

TIP: For a Mexican flavor, use Cabot Pepper Jack plus some chopped olives and a little salsa.


  • 6 large eggs
  • 1 cup lowfat (1%) milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Dried or fresh herbs to taste
  • 3 cups cubed bread (leftover dinner rolls or extra bread from stuffing)
  • 3 cups diced mixed cooked vegetables (such as onions, bell peppers, zucchini, spinach, fennel, broccoli, mushrooms, tomatoes, carrots)*
  • 8 ounces Cabot Extra Sharp Cheddar, grated and divided, (about 2 cups)

* For vegetables, use leftover crudités, diced and sautéed in olive oil or butter, or leftover cooked vegetables, diced.


  1. Heat oven to 350 degrees F. Grease a 7 x 11-inch baking dish.
  2. Whisk together eggs, milk and seasonings in a large bowl.
  3. Fold in cubed bread, vegetables and 1 1/2 cups of cheese.
  4. Pour into baking dish and sprinkle with remaining 1/2 cup cheese.
  5. Bake for 35 to 45 minutes or until set all the way to center.

Yield: 8 servings

Recipe courtesy of Beth Kennett, Liberty Hill Farm, Rochester, VT, one of the 1,100 farm families who own Cabot Creamery Cooperative.

Recipe and photo used with permission from: Cabot Creamery Co-operative