18 Jul Savory Bread Pudding

From SMFM vendor Bresnan Bread & Pastry


  • 1 lb or half loaf County Sour, cut into 1/2″ cubes
  • 1/2 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 1/2 cups whole milk
  • 2 1/2 cups cream
  • 1 tablespoon thyme
  • 7 eggs
  • 4 ounces gruyere, grated
  • Salt and pepper to taste


  1. Sauté onion over medium heat until lightly browned. Add garlic, and cook an additional minute.
  2. Combine milk, cream, eggs, salt, pepper, thyme, and cheese. Mix in bread and let sit for 5 minutes.
  3. Pour into a buttered 9×13 or similar-sized shallow baking dish
  4. Cover with plastic wrap, then foil
  5. Bake at 350 degrees for about 50 minutes. Increase temperature to 425 degrees, remove plastic/foil, and bake until top browns, about 10 minutes.

Pair with your protein of choice! Try crumbled sausage for brunch.

Substitute Golden Raisin Fennel bread and goat cheese (crumbled) for a different option. Pair as a side with lamb.