Whether you’re looking to use up some leftovers, or starting from scratch, this is a great way to perk up your breakfast routine. It scales easily so you can make a little or a lot depending on your desires.


Savory Bread Pudding

makes 1 serving


  • 1/2 c sautéed onions (fully caramelized is fine, I like a little oniony bite myself)
  • 2 slices cooked bacon
  • 2tsp softened butter for your dish
  • 2 room temperature eggs
  • 2 T creme fraiche
  • 2 T whole milk
  • 1/3 c crumbled feta
  • one slice of crusty bread
  • salt and pepper to taste


  1. preheat oven to 350 degrees
  2. pull all ingredients out of the fridge to allow them to temper
  3. julienne 1/2 an onion, sauté over medium heat in oil and a pinch of salt until starting to brown, stirring frequently
  4. turn off heat, stir occasionally while preparing other ingredients
  5. cook bacon (I like to bake mine at 350 degrees for about 10 minutes), chop into 1/2″ pieces
  6. cut bread into small pieces, shape is not important
  7. layer bread pieces on bottom of dish
  8. layer onions and bacon over bread
  9. whisk eggs, creme fraiche, milk, with a pinch of salt and pepper
  10. pour custard over bread
  11. top with feta
  12. bake 10 minutes, if bottom sets, but top isn’t quite cooked, put under the broiler for a minute

This recipe has a lot of room for variation. Skip the meat, add mushrooms or summer squash, whisk shredded parmesan into the custard, add spices to the custard, top with fresh herbs…and of course it’s more delicious when made with eggs from your own chickens!

Savory Bread Pudding

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