Irish Cheddar and Vegetable Bread Pudding Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated April 02, 2020
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Carrie Vasios Mullins

This savory bread pudding marries onions, carrots, thyme, and sharp cheddar cheese for an earthy, cheesy brunch, side or main course.

Note: If your bread isn't yet stale, you can toast it in a 350°F oven for about 20 minutes or until lightly golden.

Recipe Details

Irish Cheddar and Vegetable Bread Pudding Recipe

Active 20 mins
Total 2 hrs
Serves 12 servings
Cook Mode (Keep screen awake)

Ingredients

  • 8 cups (about 1 lb) stale country bread, cut into 1-inch squares (see note)
  • 2 1/2 tablespoons olive oil
  • 3/4 cup carrots in 1/4-inch dice
  • 1 onion, diced
  • 20 ounces baby spinach
  • 10 eggs
  • 1 cup whole milk
  • 1 1/4 cups heavy whipping cream
  • 7 ounces sharp cheddar cheese, grated
  • 1 tablespoon fresh thyme leaves

Directions

  1. Heat oil in a large skillet over medium heat. Add onion and carrots and sauté until vegetables are soft, about 10 minutes. Add spinach and sauté until leaves are wilted, adding them in two batches if necessary. Season with salt and freshly ground pepper.

  2. In a medium bowl, lightly beat together eggs, milk, and whipping cream.

  3. In a large bowl, combine bread, spinach mixture, cheese, and thyme. Add egg mixture and toss to coat. Pour filling into baking dish. Cover with plastic wrap and let stand in the fridge for 30 minutes.

  4. Adjust oven rack to middle position and preheat oven to 350°F. Bake until filling is set and bread at top is golden, about 1 hour. Let cool slightly before serving.

Special equipment

sauté pan, mixing bowls, 4 quart baking dish

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