When people think of bread pudding, they usually think of sweet bread pudding since there is such a variety including chocolate chips, nuts, dried fruits, and even liquor such as rum. However, this bread pudding recipe is on the savory side. You will love the cheesy goodness that it’s all about.

Bread pudding is one dish that I certainly can’t pass up when it’s offered to me. If made properly, it is moist, flavorful, and so delicious. I’ve been trying to stay away from bread and other carbs, but yesterday I just couldn’t resist and had to make this easy bread pudding recipe for brunch. I made some healthy substitutions to this dish so I wouldn’t feel completely guilty after licking my plate.

For this recipe you will need:

1 whole wheat baguette, cut into 1″ cubes
1 cup 1% milk
2 Tbsp dijon mustard
2 large eggs
1/8th tsp cayenne pepper
1/8th tsp white pepper
1/2 cup shredded gruyere cheese
Freshly chopped chives, garnish

Preheat the oven to 350 degrees F. Place all bread cubes in a large bowl and set aside. In another medium bowl, whisk together the milk, dijon mustard, eggs, cayenne pepper, and white pepper. Add 1/2 of the cheese to the wet mixture and stir to combine. Pour the wet mix over the breadcrumbs. Using your hands (clean hands, of course), squeeze the bread so that each piece is soaked with the wet mix.

Grease a 9″ x 13″ baking dish with butter or cooking spray. Pour the bread pudding mix into the baking dish and evenly spread with your hands. Sprinkle the remaining cheese over the top of the bread pudding. Place foil over the dish and bake in the oven for 15 minutes. After 15 minutes, remove the foil and continue to bake until the top of the bread pudding is brown and the cheese begins to bubble, about 10 minutes. *You may turn on the broil option of your oven but you MUST keep an eye on the bread pudding as it could burn quickly.*

Remove from the oven and allow to cool for another 10 minutes. Garnish with freshly chopped chives. Bon Appetit!

 

Share on FacebookShare on Google+Tweet about this on TwitterPin on PinterestShare on LinkedInShare on RedditShare on YummlyEmail this to someonePrint this page

Leave a Reply