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Savory Bread Pudding

Savory Bread Pudding
  • Duration
  • Cook Time
  • Prep Time
  • 24 ServingsServings


  • cooking spray
  • 1 tbsp. vegetable oil
  • 1 medium-large onion, diced
  • 1 tbsp. minced fresh garlic
  • 1 tbsp. dried basil
  • 1 tsp. dried parsley
  • 1 tsp. dried rosemary
  • 1/2 tsp. dried oregano
  • 1 tsp. salt
  • 1/2 Tsp. Ground Black Pepper
  • 4 cups milk, dividend
  • 1 (6-oz.) can tomato paste
  • 8 large eggs, well beaten
  • 8 ounces Cabot Sharp Cheddar, grated (about 2 cups)
  • 10 cups cubed challah



1 Preheat oven to 350°F. Lightly coat two 12-cup muffin pans with cooking spray. (Alternatively, use 9-by-13-inch baking dish.)

2 In large pot over medium-high heat, heat oil; add onions and cook, stirring, until translucent. Add garlic and sauté until beginning to color, 2 to 3 minutes longer.

3 Stir in dried basil, parsley, rosemary, oregano, salt and pepper; remove pot from heat.

4 In medium bowl, whisk together 1 cup of milk and tomato paste until well combined; whisk in remaining milk.

5 Whisk milk mixture into onion mixture in pot. Whisk in eggs and cheese. Add challah, stirring until cubes are all well coated.

6 Spoon mixture into muffin pans (mixture doesn’t expand in oven, so you can make larger ones if you prefer).

7 Bake for 15 to 20 minutes or until tops are lightly browned.

Source: Cabot Cheese