Recipe #10: Garlic Bread Pudding

Did you make too much bread?

You have too much bread and sourdough is hard to repurpose as a dessert. Bread pudding can be savory too. Is savory bread pudding just stuffing? Discuss.


  • About half a loaf of leftover, stale bread
  • 2 cups cream
  • 2 eggs
  • 2 tsp salt
  • 1 head garlic
  • 2 tbsp herbs
  • 1 small sautéd onion
  • 2 tbsp olive oil
  • 1 tbsp paprika
  • butter for greasing the baking pan
  • (I used rosemary and parsley)

Have fun with your seasonings and eat this for brunch. Brunch can happen at midnight nowadays, too.

  1. Preheat the oven to 300 degrees. Break bread into 1 inch pieces and spread on a baking tray. Bake until lightly browned, 10-15 minutes.
  2. While the bread is in the oven, dice and sauté the onion in olive oil and paprika.
  3. In a large bowl, whisk together the cream, eggs, salt, finely chopped, pressed, or grated garlic, and chopped or dried herbs.
  4. When you take out the bread, increase the heat to 375 degrees.
  5. When the dry bread and sautéed onion have cooled, combine them with the wet mixture. Let sit for 25-35 minutes until it seems like the bread has absorbed the liquid and everything looks spongy.
  6. Find a deep baking pan and grease it with butter so the bread pudding doesn’t stick.
  7. Spread out the spongy garlic bread mixture in the baking pan and put in the oven for 35-45 minutes, until the top is crispy and the pudding is firm.

This keeps well in the fridge and can be a side for just about anything. Also, this can be finger-food if you believe in yourself.

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