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Savory Bread Puddings

These individual bread puddings are delicious and surprisingly easy to make. I found this wonderful recipe in the April 2014 edition of Cooking Light magazine. Even though this recipe was first printed in the spring, I decided that it would be a great autumn dish. These puddings have a bread stuffing feel to them, just with lots of cheese! You can also make this dish vegetarian (see tips) if desired. You can serve with a simple green salad to round out this meal. These puddings can be a lovely brunch, lunch, or even supper - you really can't go wrong!

Bon Appetit!


You can make these vegetarian by omitting the bacon and using vegetable stock instead of the chicken stock. You may also add sliced mushrooms if desired.

You can use low-fat or whole milk. I used whole milk, and it turned out really great! If you want to use low-fat, I suggest 1% to 2% low-fat milk.


Total time is 45 minutes.

Click here for a printable version of this recipe.


  • 8 ounces multigrain bread, cut into 3/4-inch cubes (about 6 cups)

  • 1 tablespoon olive oil

  • 1/2 cup chopped white onion

  • 1 teaspoon minced garlic

  • 4 center-cut bacon slices, chopped

  • 5 ounces fresh baby spinach

  • 3/4 cup milk (1% to 2% low-fat OR whole milk)

  • 1/4 cup chicken stock

  • 3 large eggs, lightly beaten

  • 2 1/2 ounces fontina cheese, grated and divided (about 2/3 cup)

  • 1/4 teaspoon salt, optional

  • Cooking spray


Preheat oven to 400 degrees F. Arrange the bread cubes in a single layer on a baking sheet. Bake 400 degrees F for 7 minutes or until toasted. Heat oil in a large skillet over medium-high heat. Add the onion, garlic, and bacon; cook 8 minutes or until bacon is crisp, stirring occasionally. Add spinach; cook 1 to 2 minutes, stirring until wilted. Place spinach mixture in a bowl.

Add the milk, stock, eggs, and 1/3 cup cheese to the spinach mixture, stirring to combine. Add the bread; toss to coat. Divide bread mixture evenly among 4 (7-ounce) ramekins coated with cooking spray. Place the ramekins on a baking sheet; top evenly with remaining 1/3 cup cheese. Bake at 400 degrees F for 20 minutes or until browned. Serve immediately. Serves 4.

(edited by Anna Weicht)

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