A Savory Bread Pudding

A few days ago, it was a rare day in SoCal…it rained. Being the proud homebody that I am, I adore a rainy day. The heat is on at a comfortable temp, a warm cup of tea sits comfortably on my desk (all day), and my ugg slippers are the shoe of choice.

Eli woke up that morning with a “bit” of the sniffles (I knew he was faking, but we are all entitled a day off now and again). The one condition; he was to stay out of my hair. I had some work to catch up on for a few clients and I was really looking forward to a day to cross some stuff off of my to-do list.

At 10:30 a.m. Eli started asking what was for lunch. I ignored him as much as I could, but then I realized that it is rare that I have a lunch partner. Lunch was going to be a joint effort, something that we could do together. With some turkey sausage in the fridge, washed leeks, a brick of feta, and some left over challah, I knew exactly what I was going to make; the ultimate comfort food – a Savory Bread Pudding.

While Eli cut the challah in cubes, I removed the casing from the sausage, sauteed it with a little olive oil and then pulled other ingredients that would compliment the main ingredients. Eli loves my rustic herb stuffing, thus I was confident that he would love this just as well. This impromptu lunch, using pantry and fridge staples was not only delicious but rewarding. Lunch with a partner, and not just any partner, was a welcomed pleasure.

A Savory Bread Pudding


Ingredients

4 tablespoons organic butter, unsalted (plus more for the baking dish)
1 lb turkey sausage
2 cup leeks, washed and diced
1 clove garlic, minced
3 cups baby spinach, washed and roughly chopped
6 large, organic eggs
1 1/2 cups organic, whole milk
8 oz. good feta cheese
1/2 cup hard ricotta, grated
1 teaspoon salt
1/2 teaspoon white pepper
5 cups stale bread, cubed
1/2 cup grated Parmigiano-Reggiano

Instructions

• preheat oven to 350*.  butter a 9″ x 13″ baking dish and place on rimmed baking sheet. set aside.
• in a large frying pan, melt 1 tablespoon of butter. add the sausage, breaking it up while sauteing until the meat is no longer pink. this should take about 5 minutes.
• place sausage in a bowl and let cool slightly.
• in the same pan, add the remaining 3 tablespoons of butter and over medium to low heat, saute until translucent (about 10 minutes).
• add garlic and saute for 1 minute.
• add spinach and cook until just wilted. set aside.
• in a glass bowl whisk the eggs until combined. add the milk, feta, ricotta, salt, and white pepper. mix well.
• in large bowl, combine the sausage, vegetables, and cubed bread. toss to combine.
• pour the egg/cheese mixture over cooked ingredients and mix thoroughly.
• place in prepared baking dish. spread evenly and sprinkle with Parmigiano-Reggiano.
• bake for 40-50 minutes or until no longer wet in the middle.
• let rest for 10 minutes before diving in!

The Urban Baker / SusanSalzman.com

More Savory Stratas + Bread Puddings:
Easy Cheesey Herb Bread Pudding – A Communal Table
Ham + Asparagus Strata – My Kitchen Addiction
Mediterranean Crustless Chickpea Flour Quiche – The Taste Space
Scrambled Egg Bites – Never Home(maker)
Egg and Potato Breakfast Scramble – Cookie + Kate

Showing 21 comments
  • El
    Reply

    You’re a very cool mom to let him stay home when you know he’s not sick. It sounds like you had a lot of fun and the lunch looks wonderful.

    • Susan
      Reply

      thanks, El! My philosophy is that he’s 14…there is plenty of time for him to “have” to be somewhere all the time! And yes, it was super delish!

  • Reply

    I love bread pudding! They’re so easy to make AND they make huge servings so you can eat them forever and forever.

    Love that you used challah bread. Will have to try that next time.

    Thanks for sharing such a wonderful recipe! 🙂

    • Susan
      Reply

      Hi Chung-Ah – they really are so easy. It’s like a baked french toast and you can make them either sweet or savory. We always have so much challah in the house and I always freeze the ends. It’s a great way to not waste and use what’s on hand! Have a great Sunday!!

  • Allison
    Reply

    You had me at leeks. Seriously this looks delicious!

  • Reply

    I remember those days, at that age, the occasional day off really recharges the teenage soul…they have a hard life 😉 It’s great that you cook together.

    • Susan
      Reply

      Yes, we all need a bit of recharging now and again! I do love those “one on one” days with my boys. That recharges my soul!!

  • Kim
    Reply

    It’s not easy to go in school every day… I know what I’m talking about, I’m a teacher… This is a great meal and a perfect lunch this savory bread pudding!

    • Susan
      Reply

      I learned something new about you today, Kim. Love, love, love that you are a teacher! xx

  • ea-the spicy rd
    Reply

    How nice to have a special lunch partner 🙂 Your bread pudding looks like the perfect meal on a rainy day {and so easy to convert to gluten-free}, and one my kids would love too! So much for that So Cal rain though…I enjoy the occasional rainy day, but I’m especially enjoying today’s summer like weather!

  • Cynthia
    Reply

    I love your blog, very much.

    Thanks for stopping by TLH.

    • Susan
      Reply

      I love yours as well. The mutual admiration society! I like it!

  • Esi
    Reply

    What a great way for you and Eli to spend time together. I am recently a fan of savory bread pudding.

  • Reply

    Such a comforting meal ~ glad to hear you enjoyed your time with Eli 🙂

  • Kristina Vanni
    Reply

    It’s always fun to have a lunch buddy! I love a good rainy day to cook up a cozy meal and this sounds perfect. Thanks for the recipe!

  • Reply

    This looks like a great savory bread pudding! I especially love the use of turkey sausage and feta. MMmm!

  • Susan
    Reply

    Thanks for the link love! Love all that you are creating. xx

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