While sweet bread puddings are typically enjoyed for dessert, this savory cheese bread pudding is a lovely comfort dish that’s rich in flavor and satisfying to enjoy alongside a salad for lunch or as a delicious side at dinner. This dish is made with simple ingredients, including onion, garlic, a variety of dried herbs, milk, tomato paste, eggs, grated Cabot Sharp Cheddar and cubed challah. Challah, a traditional, special bread eaten on the Sabbath that originated in Eastern Europe in the 15th century, is one of the most cherished Jewish foods, making this an ideal holiday bread recipe. Make it and share with family and friends on Facebook, Pinterest, Instagram, and Twitter.
To make 24 individual servings of this savory bread recipe, start by preheating your oven to 350°F. Lightly coat two 12-cup muffin pans (or a 9×13-inch baking dish, if not making individual servings) with cooking spray.
Heat vegetable oil in a large pot over medium-high heat. Add diced onions and cook, stirring, until translucent. Add the minced fresh garlic and sauté until beginning to color, about 2 to 3 more minutes.
Stir in the dried basil, parsley, rosemary, oregano, salt and pepper. Remove pot from heat.
In a medium bowl, whisk together 1 cup of milk and tomato paste, until well combined. Then whisk in the remaining milk.
In a pot, whisk the milk mixture into onion mixture. Then whisk in the eggs and grated Cabot Sharp Cheddar. Add the cubed challah, stirring until all the cubes are well coated.
Spoon the mixture into muffin pans (or baking dish) and bake for 15 to 20 minutes or until tops are lightly browned.
For another savory bread recipe, try this Shaker Cheese Bread Pudding next! As a co-operative of farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this savory cheese bread pudding after you’ve tried the recipe by rating and reviewing it.
1 tablespoon vegetable oil
1 medium-large onion, diced
1 tablespoon minced fresh garlic
1 tablespoon dried basil
1 teaspoon dried parsley
1 teaspoon dried rosemary
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
4 cups milk, divided
1 (6 ounce) can tomato paste
8 large eggs, well beaten
8 ounces Cabot Sharp Cheddar, grated (about 2 cups)
10 cups cubed challah
PREHEAT oven to 350°F. Lightly coat two 12-cup muffin pans with cooking spray. (Alternatively, use 9-by-13-inch baking dish.)
HEAT oil in a large pot over medium-high heat; add onions and cook, stirring, until translucent. Add garlic and sauté until beginning to color, 2 to 3 minutes longer.
STIR in dried basil, parsley, rosemary, oregano, salt and pepper; remove pot from heat.
WHISK together 1 cup of milk and tomato paste in a medium bowl, until well combined; whisk in remaining milk.
WHISK milk mixture into onion mixture in pot. Whisk in eggs and cheese. Add challah, stirring until cubes are all well coated.
SPOON mixture into muffin pans (mixture doesn’t expand in oven, so you can make larger ones if you prefer).
BAKE for 15 to 20 minutes or until tops are lightly browned.
What – no reviews yet? I haven’t made it yet, but apparently can’t post without giving a star rating, so I’ll go 5 just in case it’s as GREAT as it sounds. I will have to cut it at least in half – or maybe 1/4 for my tiny family. Looks like a treasure to use up old bread ( and GIFT the results to my friends) I can’t wait to try this recipe.