This post may contain affiliate links.
Savory Bread Pudding is the cozy, cheesy brunch bake that turns buttery croissants, ham, and sharp cheddar into a golden, custardy casserole everyone fights over. I make it for lazy Sunday mornings, and Maddie always sneaks the crispy corner pieces before it even hits the table. If you love an easy make ahead breakfast, this is right up there with our homemade McMuffins.
Flaky croissants soak up a rich, savory egg custard studded with ham and melty cheese, baking into the ultimate crowd pleasing brunch dish.
Savory Bread Pudding Quick Look
- 🕒 Prep Time: 8 minutes
- 🌡️ Cook Time: 45 minutes
- ⏳ Total Time: 1 hour 8 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 446kcal
- 🌶️ Flavor Profile: Rich, cheesy, and savory with buttery croissants
- ✋ Difficulty: Easy, on par with our air fryer breakfast sausage
Quick Answer
To make Savory Bread Pudding, dice croissants and layer half in a greased 9×13 dish with ham and shredded cheddar. Whisk together eggs, half and half, dijon, Worcestershire, and seasonings, then pour it over the bread and press down to soak. Top with the remaining ham and cheese and let it sit. Bake at 325 degrees Fahrenheit for 20 minutes, add parmesan, then bake at 375 for another 20 to 25 minutes until golden.
Jump to:
Why This Recipe Works
Click to see the technique science
- Croissants make it extra rich. Buttery, flaky croissants soak up the custard beautifully, giving this Savory Bread Pudding a tender, melt in your mouth texture.
- A two temperature bake nails the texture. Starting low sets the custard gently, then finishing hot gives you that golden, toasty top and slightly crisp edges.
- Dijon and Worcestershire add savory depth. These two add a tangy, umami backbone that keeps the dish from tasting flat or one note.
- Pressing the bread down means even soaking. Pushing the croissants into the custard ensures every piece is saturated, so there are no dry spots.
- Ham and cheddar in every bite. Layering the ham and cheese top and bottom means savory, cheesy goodness all the way through.
- It is a true make ahead dish. You can assemble it the night before and bake it fresh in the morning, perfect for holidays and busy weekends.
Why You’ll Love This Recipe
- It turns simple croissants, ham, and cheese into an impressive brunch centerpiece with almost no effort.
- It is endlessly forgiving, use up whatever bread, cheese, or leftover ham you have on hand.
- It feeds a crowd from one pan and pairs perfectly with our classic potato salad or fresh fruit.
Key Ingredients
Here is what comes together to make this cheesy Savory Bread Pudding. It is mostly fridge and pantry staples.
- Croissants: Buttery and flaky, they soak up the custard for the richest, most tender base. Day old croissants work best.
- Ham and sharp cheddar: The savory stars, layered throughout for ham and cheese flavor in every forkful.
- Eggs and half and half: Whisked into a rich custard that binds everything together as it bakes.
- Dijon mustard and Worcestershire: Add a tangy, savory depth that makes the whole dish taste extra special.
- Parmesan and scallion: A sprinkle of parmesan crisps the top, and fresh scallion adds a pretty, fresh finish.
See recipe card for exact quantities.
Variations and Substitutions
This Savory Bread Pudding is endlessly adaptable to what you have and who you are feeding.
- Swap the bread: Use brioche, challah, French bread, or even biscuits in place of croissants.
- Change the protein: Cooked bacon, sausage, or diced turkey all work great instead of ham.
- Add veggies: Stir in sauteed spinach, mushrooms, peppers, or caramelized onions.
- Switch the cheese: Gruyere, swiss, or pepper jack add a different savory twist.
- Make it a brunch spread: Serve it with our air fryer breakfast sausage links on the side.
How to Make Savory Bread Pudding
- Dice the croissants into bite sized pieces and layer half of them in a greased 9×13 baking dish with the ham and shredded cheddar cheese.
- In a large bowl, whisk the eggs until well beaten, then whisk in the half and half, dijon mustard, Worcestershire sauce, and seasonings.
- Pour the custard slowly over the bread and press down with a spatula so it soaks in. Top with the remaining croissants, ham, and cheese, then let it sit while the oven heats.
- Bake at 325 degrees Fahrenheit for 20 minutes, sprinkle with parmesan, then raise the heat to 375 and bake another 20 to 25 minutes until golden. Cool for 15 minutes and garnish with scallions.
Recipe Tips & Tricks
- Use day old croissants. Slightly stale, drier bread soaks up the custard without turning to mush.
- Press the bread into the custard. This guarantees every piece is saturated for an even, tender bake.
- Let it rest before baking. Giving the assembled dish a few minutes to soak helps the custard absorb fully.
- Bake low then high. The gentle start sets the eggs, and the hot finish gives you that golden, toasty top.
- Let it cool before slicing. Fifteen minutes of rest lets the custard set so the squares hold their shape.
- Make it ahead. Assemble it the night before, cover, and refrigerate, then bake fresh in the morning.
Serving Ideas and Suggestions
This Savory Bread Pudding is hearty enough to anchor a whole brunch. Serve generous squares alongside a fresh fruit salad, crispy hash browns, or a simple green salad for a balanced, satisfying meal. A drizzle of hot sauce or a dollop of sour cream on top is never a bad idea.
It is made for holidays and gatherings. Set it out next to our homemade McMuffins and a platter of air fryer breakfast sausage for a brunch spread that covers every craving. Mimosas and hot coffee round it all out.
Leftovers reheat beautifully, making this a great meal prep option. Warm individual squares in the microwave or oven for a quick weekday breakfast. You can even cut it into smaller pieces and serve it as a savory appetizer alongside our baked cream cheese wontons at a party.
Savory Bread Pudding FAQs
Savory Bread Pudding is a baked dish made from bread soaked in a seasoned egg custard, then baked until set and golden. Unlike sweet bread pudding, this version is filled with savory ingredients like ham, sharp cheddar, and herbs. It is similar to a strata or breakfast casserole and is perfect for brunch, breakfast, or even a cozy dinner.
Yes, and it is one of the best things about it. Assemble the Savory Bread Pudding through the soaking step, cover it tightly, and refrigerate overnight. In the morning, let it sit on the counter while the oven preheats, then bake as directed. Making it ahead actually helps the croissants soak up even more of the custard.
Buttery croissants make an especially rich Savory Bread Pudding, but any sturdy bread works well. Brioche, challah, French bread, or sourdough are all great choices. Slightly stale or day old bread is ideal because it soaks up the custard without falling apart. Avoid very soft sandwich bread, which can turn mushy.
Store leftover Savory Bread Pudding covered in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for a minute or two, or cover and reheat in a 325 degree Fahrenheit oven until heated through. The oven method helps keep the top crisp and the inside tender.
Yes, Savory Bread Pudding freezes well. Let it cool completely, then wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven for the best texture. This makes it a convenient make ahead option for busy mornings and holiday breakfasts.
Savory Bread Pudding pairs wonderfully with fresh fruit, a green salad, breakfast potatoes, or extra breakfast meats like sausage and bacon. For a full brunch, serve it with mimosas and coffee. Because it is rich and filling, a light, fresh side helps balance the meal nicely.
Planning a brunch? Pair this with our air fryer breakfast sausage links for an easy, crowd pleasing spread.
If you love a savory egg bake, try this overnight breakfast casserole next.
Savory Bread Pudding
Ingredients
- 8 large croissants
- 8 ounces shredded sharp cheddar cheese
- 14 ounces ham small diced
- 8 large eggs
- 3 cups half and half
- 2 tablespoons dijon mustard
- 1 ½ teaspoons Worcestershire sauce
- 1 ½ teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ¼ cup freshly grated parmesan cheese
- 1 scallion thinly sliced optional
Instructions
- Dice the croissants into bite-sized pieces. Place half of the bread into a greased 9×13-inch baking dish. Add half of the diced ham and half of the cheddar cheese. Repeat with another layer.8 large croissants, 14 ounces ham, 8 ounces shredded sharp cheddar cheese
- In a large bowl, whisk the eggs until well beaten. Add the half and half, dijon mustard, Worcestershire sauce, salt, garlic powder, onion powder, and pepper, whisk to combine.8 large eggs, 3 cups half and half, 2 tablespoons dijon mustard, 1 ½ teaspoons Worcestershire sauce, 1 ½ teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon black pepper
- Pour over the bread slowly. With the back of a spatula, press down the bread pudding to help it absorb the custard.
- Preheat the oven to 325°F. While the oven is heating, let bread pudding sit on the counter for 20 minutes, this step is necessary so the bread has time to absorb the custard, keep pressing the top down with a spatula to help.
- Bake for 20 minutes, take the bread pudding out of the oven and sprinkle the parmesan cheese evenly on top.¼ cup freshly grated parmesan cheese
- Turn up the oven to 375°F and bake for an additional 20-25 minutes.
- The bread pudding will be golden brown and toasted on top. The sides should slightly pull away from the baking dish.
- Let cool for 15 minutes in the pan, garnish with scallions, optional.1 scallion thinly sliced
Notes
- This makes a nice large batch for the whole family.
- This can be served for many different meals.
- Other cheeses can be used, see above for ideas for the best flavor.
- If you don’t want to use croissants, you can use another sturdier bread, see above for ideas.
- Let the bread soak for at least 20 minutes to soak up the liquid.
- Use a small dice on your ham, you can buy it this way or buy a block and chop up yourself.
- This can be frozen, see above on how to do that.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
If I bake this ahead to serve next day, and how long to reheat refrigerated ham and cheese pudding and what temperature?
Thanks