Savory Bread Pudding is the perfect lazy Sunday brunch recipe! I love the flavor from the ham and asparagus, it’s perfect for spring and a little different from your average breakfast casserole. It’s fast and easy. It would be perfect to make for Mother’s Day! The hollandaise sauce makes it so decadent! Originally published May 4, 2018.
Table of Contents
- You will love this Breakfast Bread Pudding Savory recipe
- Savory Bread Pudding Breakfast ingredients
- Breakfast Bread Pudding Substitutions and Additions
- How to make Savory Breakfast Bread Pudding
- How to serve Savory Bread Pudding
- How to store Breakfast Bread Pudding
- Savory Bread Pudding Recipe FAQs
- Savory Bread Pudding with Ham and Asparagus Recipe
Have you thought about what to get for mom for Mother’s Day yet?? I have. I’m giving her the gift of my children. All 3 of them. For 2 weeks straight. So thoughtful, right? *EYEROLL*
I know, I know, I’m the worst.
Someday I’m going to get payback when Charlotte dumps all her kids on me so she and her husband can go on a fabulous vacation. But for NOW, I’ll take the fabulous vacation thankyouverymuch! We are going to Australia! For TWO WEEKS! And I’m only minorly freaking out! Aaahhh
Eric’s cousin (Hi Maddie :) is getting married on an island sort of near Brisbane (Fraser Island, has anyone been? Where are all my Aussie readers? Do people even say Aussie?? HELP ME!).
Here’s the thing guys. Vacations freak me out. Every person that I have tried to explain this to so far has just given me a blank stare, so if ANYONE relates to this, please comment and tell me I’m not crazy. Vacations are supposed to be fun, carefree, right?
I think part of it is being a mom. NOT that I will miss my kids, sorry children. It’s just that being a mom you are ALWAYS “on.” Any mom knows what I mean. There is no off time. Middle of the night? Someone could wake up puking. Out on a date? Babysitter might call and say the baby has a fever. Etc, etc, etc.
There is this weird sense of futility when I’m on vacation. Like an emptiness. No, I don’t miss my kids, do I need to say it again?? (Although I’m sure I will after 2 weeks. I’ve never been away that long!) I think it’s just that being “ON” is such a part of my normal existence, that I don’t know what to do when I don’t have to be on for my kids. I think that’s why it’s so hard for parents those first couple years of being empty nesters. What do you guys think? Am I alone here?
Well I’m sure I will figure it out. I’m SUPER excited about Australia. We leave next week, and we’ve been planning it so long I can hardly believe it’s real! We are going to Sidney*, Fraser Island, and Airlie Beach. If anyone has any tips or must-sees (or must-eat-at-restaurants!!) please let me know!!
Maybe I should make my mom this Savory Bread Pudding right before I leave, so that she can pretend that I made if for her fresh when she wakes up on Mother’s Day and remembers that she has to change diapers all day. Hollandaise sauce makes everything all better, right?
You will love this Breakfast Bread Pudding Savory recipe
This bread pudding is SO good. It’s from my friend Mary Younkin’s latest cookbook, The Weekday Lunches and Breakfast Cookbook. Mary is one of my absolute favorite bloggers, she’s over at Barefeet in the Kitchen. Her blog and her food are so down to earth and practical and DELICIOUS. I highly recommend it! Check out my review of her other book, The Weeknight Dinner Cookbook. I made this Chinese Beef and Broccoli Soup.
It starts off with a whole bunch of bread (always a good idea.) Then you pour some eggs and creamy stuff on top, and mix it with Swiss and asparagus and ham, and drench the whole thing in this 5 Minute Blender Hollandaise Sauce after it’s baked. You really can’t go wrong here! The hollandaise sauce is my own spin, you don’t have to make it. But why wouldn’t you?? 5 minutes!
Happy early Mother’s Day, Mom! What would I do without you! (Never go on vacation, that’s for sure). You’re the best!
*P.S. after posting this, I got a text from my mother-in-law Kris, who lives in Sidney, Montana:
Savory Bread Pudding Breakfast ingredients
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
For the bread pudding:
- French bread (16 oz. loaf)
- Eggs
- Milk
- Heavy cream
- Lawry’s seasoned salt
- Garlic powder
- Fresh asparagus (½ pound)
- Deli ham (8 oz., thinly sliced)
- Swiss cheese (1 ½ cups, shredded)
For the Hollandaise sauce:
- Egg yolks (from 4 eggs)
- Dijon mustard
- Lemon juice (from 1 lemon)
- Cayenne pepper
- Butter
Breakfast Bread Pudding Substitutions and Additions
It’s easy to switch things up if you aren’t a fan of a particular ingredient or don’t have something on hand. If you don’t love Swiss cheese, you can use whatever cheese you do enjoy. The asparagus can be switched out for broccoli or bell peppers (I would recommend blanching or lightly steaming the broccoli before adding it). Instead of french bread you can use an Italian loaf, brioche, or challah. And if you want to make this vegetarian, just leave out the ham.
How to make Savory Breakfast Bread Pudding
Here’s a quick overview of how to make this recipe. Full instructions can be found in the recipe card below! (And instructions for the Hollandaise sauce can be found here.)
- Preheat the oven to 350 degrees F. Grease a 9×13 inch casserole dish.
- Cut or tear the bread into 1-inch pieces. Place the bread in a large bowl.
- In a medium bowl, whisk together eggs, milk, cream, salt, seasoned salt, pepper, and garlic powder. Gently stir to moisten all the bread.
- Add the asparagus, ham, and 1 cup Swiss cheese and stir it all up.
- Transfer the mixture to the prepared casserole dish and make sure the ham and asparagus is distributed evenly. Sprinkle with 1/2 cup Swiss cheese.
- Spray some aluminum foil with nonstick spray and cover the pan (so that the cheese doesn’t stick to the foil).
- Bake at 350 for 30 minutes. Remove the foil and continue baking for another 20-22 minutes, until the bread is toasty and golden brown.
- Serve warm with hollandaise sauce.
How to serve Savory Bread Pudding
This savory bread pudding is an awesome breakfast all by itself. Pour yourself a tall cold glass of orange juice and it’s pretty much breakfast paradise. If you’re serving this for brunch or a large group and you want to add something else, I recommend fresh fruit, like melon or berries. You could also bake up a pan of bacon (so much easier than splattering yourself with bacon grease doing it on the stovetop). Ain’t nothin’ wrong with bacon!
How to store Breakfast Bread Pudding
This bread pudding should be kept covered in the fridge for up to 3 days. After that the texture starts to deteriorate.
Can you freeze savory bread pudding?
Yes! Any type of bread pudding can be frozen for up to 2 months. You can freeze it right in the covered pan, or you can wrap it, as a whole or in individual slices, in plastic wrap. If you’re doing the whole thing (or a large uncut portion), you can then wrap it in tinfoil. If you’re doing the individual slices, you can put them inside a ziploc or tupperware to make sure they don’t dry out.
Savory Bread Pudding Recipe FAQs
A savory breakfast bread pudding like this one is sometimes called strata. However, a strata usually has a higher egg to dairy ratio; in a bread pudding, like this one, the eggs and dairy are about equal.
Say no to soggy bread pudding! If you haven’t baked the bread pudding long enough for the bread to absorb the liquid, it might need more time in the oven. Also, make sure to remove the foil for the last 20 or so minutes of baking so that it isn’t trapping the moisture. Sometimes bread pudding can also be soggy if you’re using a super moist bread. The kind of french bread you buy from the grocery store is usually already really dry, so it shouldn’t be a problem here.
The main culprit in dry bread pudding is not using enough liquid. Shouldn’t be a problem here, because I have tested this recipe many times to make sure that it has the right ratio. Another issue can be over baking. I know, I know, I just said make sure you bake it long enough–but once the liquid has been absorbed into the bread and the top looks toasted and golden brown (NOT medium to dark brown!) you’re done.
Bread pudding almost always tastes best warm. This is especially true with a savory bread pudding like this one (I don’t know about you, but I’m not a cold eggs person. Or a cold asparagus person for that matter). If you’re heating it up after it’s been in the refrigerator, you can warm individual slices in the microwave or a larger portion in a 350 degree oven until it’s heated through.
More brunch ideas for Mother’s Day!
Overnight Bacon and Asparagus Breakfast Casserole << this one is SO good. Love the potatoes.
Cheesy Overnight Bacon and Egg Breakfast Casserole << this recipe is well loved!
Overnight Biscuits and Gravy Casserole
Artichoke Lemon Savory Bread Pudding from Lemons for Lulu
Savory Sausage and Onion Bread Pudding from Little Ferraro Kitchen
Savory Bread Pudding with Sausage and Spinach from Cookin’ Canuck
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Savory Bread Pudding with Ham and Asparagus
Ingredients
- 1 (16-oz) loaf French Bread
- 7 eggs
- 3/4 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon Lawry’s seasoned salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon garlic powder
- 1/2 pound fresh asparagus, cut into 1-inch pieces
- 8 ounces deli ham, thinly sliced, chopped
- 1 cup shredded Swiss cheese
- 1/2 cup shredded Swiss cheese, for topping
- 1 recipe for 5 Minute Hollandaise Sauce
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×13 inch casserole dish.
- Use a sharp serrated knife to cut the bread into 1-inch pieces. I actually find it easier to tear the bread with my hands. It doesn’t matter too much, just make sure it’s bite size. Place the bread in a large bowl.
- In a medium bowl, whisk together eggs, milk, cream, salt, seasoned salt, pepper, and garlic powder. Gently stir to moisten all the bread.
- Add the asparagus, ham, and 1 cup Swiss cheese and stir it all up.
- Transfer the mixture to the prepared casserole dish and make sure the ham and asparagus is distributed evenly.
- Sprinkle with 1/2 cup Swiss cheese.
- Spray some aluminum foil with nonstick spray and cover the pan (so that the cheese doesn’t stick to the foil).
- Bake at 350 for 30 minutes.
- Remove the foil and continue baking for another 20-22 minutes, until the bread is toasty and golden brown.
- Serve warm with this hollandaise sauce!
Notes
This recipe is adapted from Mary Younkin’s amazing book, The Weekday Lunches and Breakfasts Cookbook. Mary’s blog is Barefeet in the Kitchen.
This looked SO GOOD that I HAD to make it for Mother’s Day!!! They served brunch at my church, but I wanted THIS! Your recipes are WONDERFUL, Karen, and I usually love them “As Is!!!” However, I believe that asparagus+sausage+Swiss cheese is one of the MOST PERFECT combinations on earth, so I tweaked this one. I traded sausage for the ham, and added 1 T strong mustard, 1 T crumbled Blue cheese, and 1/2 C sliced Kalamata Olives. It was SO SO SO SO SO GOOD!!! I’m sure your version is Heavenly, and I’ll bet you would like it with my adjustments, too! Thanks for another GREAT meal!!!
Also, your Hollandaise sauce is so much easier than I thought it would be!!!! THANK YOU!!!!
Oh your version sounds delightful Dana! I never would have thought to add kalamata olives, what a fun twist. I’m so glad you enjoyed it! Thank you so much for sharing your notes and reviewing!
Tried the Savory Bread Pudding with Ham and Asparagus for mothers day and it was fantastic!
So happy to hear this Sandie! It’s the perfect spring brunch. Did you make the hollandaise sauce too? Thanks for coming back to review!
Oh, my goodness!! I am loving your hollandaise addition to this breakfast! My kids already love the casserole, so I know they’ll go nuts for the sauce with it. Thanks so much, Karen!
I happen to think watching some of my grandkids IS a pretty good Mother’s Day present, diapers and all :)
I won’t turn down a good bread pudding tho, if it’ll ease your mind!
This looks great and tasty.
Thank you Ashwin! I hope you get to try it out soon!
This looks so yummy! Â Could you please check your pinterest link? Â It doesn’t allow me to use any of the links on your page. Â Thanks so much!!
Hey Kristine! I’m sorry that’s so frustrating that it’s not working. I tried clicking the pin it button at the very top of the post, as well as the “save” button on the top left of each photo. Which one were you trying to use? In the meantime, here is this pin you can pin from: https://www.pinterest.com/pin/117656608999292673/
Thanks for the link to pin! Â This one worked like a charm! Â I can’t wait to try this!
No, you’re not at all a crazy mom for obsessing over your vacation.  I’ve been an empty-nester for 20 years.  Now I can’t go on vacation because it would traumatize my CAT! 🤪. Go figure.
Hahaha! I think this will be me someday Sandy!
This looks great Karen! I have this cookbook too and LOVE IT!
One MINOR detail on your blog post . . . Sidney or Sydney? Just thought you’d want to know. . . ;-)
hahahahah!!!!! Thanks for the tip Kris!