German Cuisine
Savory Bread Pudding with Cheese and Onions
This savory bread pudding is a wonderful celebration of the German bread culture, offering an ingenious and delicious way to use up leftover bread. Stale bread cubes are soaked in a rich custard of eggs, cream, sharp Emmental cheese, and sweet caramelized onions. It bakes into a beautifully puffy, comforting dish with a golden crust.
Dishday
Recipe overview
- Total time
- 50 min
- Prep
- 15 min
- Cooking
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- German Cuisine
Nutrition
per serving
- Calories
- 410 kcal
- Protein
- 16 g
- Fat
- 24 g
- Carbs
- 32 g
- Fiber
- 3 g
Step by step
Method
- 01
Cut the day-old bread into uniform 2 cm cubes
Cut the day-old bread into uniform 2 cm cubes. Leave them out on a baking sheet to dry slightly while preparing the other elements.
- 02
Peel the onions and slice them thinly into quarter-moons
Peel the onions and slice them thinly into quarter-moons. Melt the butter in a pan and sauté the onions over low heat for 10-12 minutes until soft and caramelized.
- 03
Grate the semi-hard cheese
Grate the semi-hard cheese. In a large bowl, whisk together the eggs, milk, cream, salt, black pepper, and nutmeg until completely smooth.
- 04
Add the bread cubes, warm caramelized onions, and two-thirds…
Add the bread cubes, warm caramelized onions, and two-thirds of the grated cheese into the egg mixture. Toss well to coat every bread piece.
- 05
Let the mixture sit in the bowl at room temperature for 15 mi…
Let the mixture sit in the bowl at room temperature for 15 minutes to allow the bread to soak up the custard and soften beautifully.
- 06
Preheat your oven to 180°C
Preheat your oven to 180°C. Grease a baking dish, transfer the soaked bread mixture into it, smooth the top, and scatter the remaining cheese over it.
- 07
Bake for 30-35 minutes until the pudding puffs up, the egg cu…
Bake for 30-35 minutes until the pudding puffs up, the egg custard is fully set in the center, and the cheese forms a deep golden, bubbling crust.
Dishday
Useful advice
Cooking tip
Make sure to use day-old or slightly stale bread with a firm crumb. Fresh bread absorbs too much moisture and becomes soggy rather than maintaining texture.
How to serve
Let the pudding rest for 5-10 minutes after baking so it sets, then slice into hearty portions and serve warm with a fresh side salad.
How to store
Store refrigerated in an airtight container for up to 2 days. Reheat in the oven at 160°C for 10 minutes to restore the softness and melt the cheese.
Note
You can fully assemble the pudding in the baking dish the night before, wrap it tightly in plastic, and just bake it fresh in the morning.
