This overnight savory bread pudding is a cheesy breakfast casserole you put together the night before and bake in the morning. Cubes of crusty French bread soak up an egg and cream custard with bacon, Gruyère, cheddar and green onions, then bake into a puffed, crisp topped dish that is soft and custardy inside. Think of a strata, or a cheesy French toast casserole without the sugar.
It feeds 8 from one 9×13 dish, takes about 20 minutes to assemble, and bakes at 350°F for 40 to 45 minutes. I save it for holiday brunch and Christmas morning, when the house is full and I would rather drink my coffee than stand at the stove flipping anything.
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You need 8 cups cubed crusty French bread, 8 large eggs, 2 cups whole milk, 1 cup heavy cream, 1½ cups shredded Gruyère, 1 cup shredded cheddar, 8 slices of cooked bacon, 4 green onions, 1 teaspoon salt, ½ teaspoon black pepper and ½ teaspoon garlic powder. Parsley, more bacon and extra green onions are for the top.
Gruyère gives the nutty, slightly sharp flavor and melts smoothly. Cheddar adds color and a familiar tang. Swiss, fontina or mozzarella all work in place of the Gruyère. Shred the cheese yourself if you can. Bagged shredded cheese has anti caking starch and melts a little grainier.
Choosing and Cubing the Bread
Stale bread is your friend here. Fresh, soft bread turns to mush once it sits in custard all night, but a slightly stale loaf with a firm crust holds its shape. One large French loaf, about 1 pound, gives you roughly 8 cups. Cut it into 1 inch cubes, crust and all.
Only have fresh bread? Spread the cubes on a baking sheet and dry them at 300°F for 15 minutes. They should feel dry on the outside, not toasted brown. Sourdough or ciabatta works too. Skip sandwich bread; it is too soft.
Assembling the Night Before
Grease the 9×13 dish and spread the bread in it. Cook the bacon until crisp, chop it, and scatter it over the bread with the green onions and both cheeses, tucking some down between the cubes so every bite gets a bit of each.
Whisk the eggs, milk, cream, salt, pepper and garlic powder until no streaks of yolk remain. Pour it slowly over the dish, making sure to cover the corners. Then press the bread down with a spatula. It will look like too much liquid. It isn’t. The bread soaks it all up overnight.
Cover tightly with foil or plastic wrap and refrigerate for at least 8 hours, or up to 24 hours. Don’t cut the soak short. Bread that rests overnight bakes up evenly custardy all the way through instead of dry on top and wet at the bottom.
Baking and How to Tell It Is Done
In the morning, take the dish out 30 minutes before baking so it is not ice cold going into the oven; a cold glass dish can crack in a hot oven. Heat the oven to 350°F (175°C), uncover, and bake for 40 to 45 minutes.
It is done when the top is puffed and golden, the center no longer jiggles, and a knife near the middle comes out clean. A thermometer should read 160°F in the center. If the top browns before the middle sets, lay a sheet of foil loosely over it. Let it rest for 10 minutes so the custard settles and the squares cut cleanly.
Small Fixes That Help
- Soggy bottom: the bread was too fresh or it baked straight from the fridge. Dry the cubes and let the dish sit out first.
- Dry, crusty top cubes: some bread stuck out above the custard. Press it all down before chilling.
- Eggy, rubbery texture: overbaked. Pull it as soon as a knife comes out clean.
- Bland: the bacon was not salty or the cheese was mild. Use sharp cheddar and taste a crumb of bacon first.
Swaps, Storage and Serving
For a vegetarian version, leave out the bacon and add sautéed mushrooms, spinach or roasted vegetables, squeezed dry first. Sausage works in place of bacon. For more depth, whisk a spoon of Dijon mustard into the eggs, or add a handful of chopped chives or thyme. If you want a sweet dish on the same table, our overnight strawberry French toast casserole uses the same night before method.
Keep leftovers covered in the fridge for up to 4 days. Reheat squares at 350°F under foil for 15 to 20 minutes, or microwave a slice for about 1 minute. Serve it with fruit salad and coffee, next to a mushroom quiche Lorraine, or with sausage breakfast muffins for a big holiday brunch.
Save this overnight savory bread pudding on Pinterest for Christmas morning. If you make it, tell me in the comments which cheese you used.
Overnight Savory Bread Pudding
This overnight savory bread pudding is a make-ahead breakfast casserole with cubed crusty French bread, crisp bacon, Gruyère, cheddar and green onions soaked in an egg, milk and cream custard seasoned with garlic powder and black pepper. You assemble it in a 9x13 dish the night before, let it rest in the fridge for at least 8 hours, then bake it uncovered at 350°F for 40 to 45 minutes until puffed, golden and set in the center. It serves 8 and works for Christmas morning, holiday brunch or feeding overnight guests. Use day-old bread so the cubes hold their shape, and let it rest 10 minutes before slicing. Swap the Gruyère for Swiss or fontina if you like.
Ingredients
- FOR THE BREAD PUDDING
- 8 cups crusty French bread, cubed
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1½ cups shredded Gruyère cheese
- 1 cup shredded cheddar cheese
- 8 slices bacon, cooked and chopped
- 4 green onions, sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- FOR THE OPTIONAL GARNISH
- Extra green onions
- Additional bacon crumbles
- Fresh parsley
Instructions
PREPARE THE BAKING DISH: Grease a 9x13-inch baking dish. Spread the cubed French bread evenly in the dish. Sprinkle the chopped bacon, sliced green onions, shredded Gruyère cheese, and shredded cheddar cheese throughout the bread cubes to distribute the ingredients evenly.
MAKE THE CUSTARD: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, black pepper, and garlic powder until completely combined and smooth.
ASSEMBLE THE BREAD PUDDING: Pour the custard mixture evenly over the bread mixture. Gently press the bread cubes down with a spoon or spatula to help them absorb the liquid. Ensure all of the bread pieces are lightly moistened.
REFRIGERATE OVERNIGHT: Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours or overnight. This resting time allows the bread to fully absorb the custard and develop a rich texture.
BRING TO ROOM TEMPERATURE: Remove the dish from the refrigerator 30 minutes before baking. Preheat the oven to 350°F (175°C) while the bread pudding sits at room temperature.
BAKE THE BREAD PUDDING: Remove the covering and bake uncovered for 40 to 45 minutes, or until the top is golden brown and the center is fully set. A knife inserted near the center should come out clean.
REST THE CASSEROLE: Remove the bread pudding from the oven and allow it to rest for 10 minutes before serving. This helps the custard settle and makes slicing easier.
GARNISH AND SERVE: Sprinkle with extra green onions, additional bacon crumbles, and fresh parsley if desired. Serve warm as a breakfast, brunch, or savory main dish.
Notes
Use day-old bread; if it is fresh, dry the cubes at 300°F for 15 minutes so they do not turn mushy.
Swiss cheese, fontina or mozzarella can replace the Gruyère.
Press all the bread down into the custard before chilling, or the exposed cubes bake dry.
Assemble up to 24 hours ahead. Let the dish sit out 30 minutes before baking so it bakes evenly.
It is done when a knife near the center comes out clean or the center reads 160°F. If the top browns too fast, cover it loosely with foil.
For a vegetarian version, omit the bacon and add sautéed mushrooms, spinach or roasted vegetables.
Store leftovers covered in the refrigerator for up to 4 days. Reheat at 350°F under foil for 15 to 20 minutes.
