Savory Bread Pudding

Savory Bread Pudding with Butternut Squash and Kale

savory bread pudding with butternut squash and kale

This savory bread pudding recipe is made with butternut squash, kale and chicken sausage is perfect for breakfast or brunch. I’ve even had it as a side dish to my dinner as it’s similar to stuffing during Thanksgiving. It’s a great make-ahead meal. You can make it the night before and warm it the next morning.

You can definitely substitute what you have available in your fridge. I imagine bacon, and any hearty veggies would be good in this also. It can also be made vegetarian if you leave out the sausage or bacon. I then covered the dish in gouda cheese and baked it until melted.

savory bread pudding recipe

First, I cooked all the veggies and meats and toasted the bread. I then combined everything in a large mixing bowl with the cheese and custard.

sesame seed loaf for savory bread pudding recipe

I used a 12″ sesame loaf from a local baker. Any crusty bread like french bread or country bread will also work fine.

gouda cheese in savory bread puddingsavory bread pudding with butternut squash, kale and chicken sausagesavory bread pudding with butternut squash, kale and chicken sausagesavory bread pudding with butternut squash, kale and chicken sausage

Savory Bread Pudding with Butternut Squash and Kale

Serves 8

1 large loaf or 2 small loaves of day-old bread
1/2 a medium-sized butternut squash
2 chicken sausages, diced
1/2 medium-sized onion, chopped
3 cloves garlic, chopped
2 sprigs of rosemary, chopped
1 bunch kale
salt and pepper
2 Tbs olive oil + more for drizzling
8 eggs
3 cups of whole milk
4 oz gouda cheese, separated
1 Tbs butter

  1. Preheat oven to 400 degrees F. Peel and cube the butternut squash into 1/2″ cubes. Sometimes you can find the squash already diced in the market. Arrange in a single layer on pan and drizzle with olive oil and season with salt and pepper. Roast for 30 minutes.
  2. Meanwhile, with a serrated knife, dice the loaf into 1″ cubes. Arrange them into a sheet pan. Drizzle them with a little olive oil and sprinkle a pinch of salt and pepper and toss. Toast for 10 minutes until lightly browned.
  3. In a pan, saute the chicken sausage with a little olive oil. Add chopped oniongarlic and rosemary.
  4. Take the ribs out of the kale and cut into large bite-sized pieces. Add to the pan and saute until wilted. Take pan off heat and let mixture cool for 10- 15 mins. Take butternut squash and loaf out of the oven if you haven’t yet done so already and let cool also. Turn the oven down to 350 degrees F.
  5. In a large mixing bowl, beat the eggs with the milk and add a pinch of salt and pepper. Add the toasted bread, sausage and veggies and mix to coat and so the bread soaks up all the milk. Add half the gouda cheese and mix. Butter a 13″x9″ baking dish and pour everything in. Sprinkle with the rest of the cheese and bake for 45 minutes. Don’t forget to turn the oven down to 350!

This savory bread pudding can be served as a side dish for a large group or the main dish for a smaller group. The bread makes it filling so I would pair it with something lighter like a salad or just scrambled eggs.

It also does well pre assembled and baked the next day. Its a great make ahead recipe because the longer it sits, the more the juices get absorbed into the bread. Let me know some other versions of this you might try!

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