Savory Challah Bread Pudding
on Oct 30, 2020, Updated Jan 02, 2025
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A savory bread pudding, or strata, is great way to make a hearty breakfast for a big group.
This breakfast bread pudding (or strata) was the happy collection of leftover sausage (from a pasta dish), leftover challah, and shredded cheese, which I always have in the fridge. Serve this at your next brunch alongside Vegetable Frittata, Candied Bacon, and a pitcher of Pomelo Palomas.
As the self-anointed queen of leftovers (no, no…please, don’t bow, it’s nothing quite so formal), I make it my mission to redeploy anything I can into a new meal. Browning bananas = banana bread. Leftover rice = vegetable fried rice. Slightly stale bread = French toast. Extra bread and ripe bananas? Banana bread pudding, of course! And leftover challah and some extra shredded cheese? This savory challah bread pudding recipe.
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What's In This Post?
Ingredients
- Milk – Preferably whole for a rich flavor.
- Eggs – Helps create a custardy texture and moisture for the bread pudding.
- Dry mustard – For a bit of spice.
- Honey – For sweetness.
- Cubed challah – The perfect way to use up slightly stale bread; also try brioche.
- Sharp cheddar cheese – It will melt into the pudding.
- Crumbled cooked sausage, turkey, or pork – Choose your preference for breakfast meat.
Variations
- You can use other cheeses in place of the cheddar, like Provolone, Gruyere, Swiss, or crumbled goat cheese.
- Add 1 cup of sautéed mushrooms to the bread pudding for extra savory umami flavor.
How to Make Savory Bread Pudding
- Mix the soak: Whisk together the milk, eggs, salt, pepper, mustard, and honey.
- Assemble: Place the bread cubes, cheddar, and sausage in the baking dish, toss to combine, then pour the milk mixture over, and toss everything so the bread absorbs the liquid.
- Bake and enjoy: Bake for about 40 minutes at 350 degrees F until the custard sets and the bread pudding is cooked through. Serve hot, warm, or at room temperature.
Leftovers, Storage and Reheating
Leftovers will last for up to 4 days in the fridge. They can be reheated in the microwave, though the top won’t crisp up again. You can also reheat leftover stuffing in the casserole dish in a 350-degree oven for about 20 minutes, uncovered.
What to Serve With Breakfast Sausage and Cheese Bread Pudding
More Brunch Recipes
- Blintzes
- Shakshuka with Swiss Chard
- Migas
- Fried Eggs and Smoked Salmon over Polenta Cakes
- Lazy Oven French Toast
- Challah French Toast
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Savory Challah Bread Pudding
Ingredients
- 3 cups milk (preferably whole)
- 8 large eggs
- Kosher salt and freshly ground black pepper ( to taste)
- 2 teaspoons dry mustard
- 1 tablespoon honey
- 6 cups cubed challah
- 1 ½ cups grated sharp cheddar
- 1 ½ cups crumbled cooked sausage, (or turkey or pork)
Instructions
- Preheat the oven to 350 F. Grease a 9 x 13 or 2 1/2 to 3-quart baking pan, or spray it lightly with nonstick spray.
- In a medium bowl, whisk together the milk, eggs, salt (go easy on the salt as the sausage and cheese are salty), pepper, mustard, and honey.
- Place the bread, cheddar, and sausage in the baking pan, toss to combine, then pour the liquid over, and toss everything so the bread is soaked with the milk mixture.
- Bake for about 40 minutes until puffed and golden brown. Serve hot, warm, or at room temperature.
