This savory Savoury Bread Pudding recipe is made with stale rye bread, tangy sauerkraut, rich Gruyère cheese, and strips of pastrami, all bound in a mustard-infused custard. The result is a hearty, tangy, and decadent main dish that feels like a deconstructed Reuben sandwich. Perfect for a chilly weekend brunch or an easy weeknight meal, this recipe creates a substantial serving for four people.
Savoury Bread Pudding Ingredients
- 4 eggs
- 200ml milk
- 2 tbsp Dijon or wholegrain mustard
- 300g stale bread, diced (rye sourdough or bagel works well)
- 2 tbsp olive oil
- 1 onion, thinly sliced
- ½ tsp sugar
- 150g sauerkraut, well drained and excess liquid squeezed out
- 1 large dill pickle, finely diced
- ½ tsp caraway seeds (optional)
- Butter, for greasing
- 100g pastrami, torn into strips
- 100g Gruyère cheese or similar, grated
- Salt and black pepper
How To Make Savoury Bread Pudding
- Soak the bread: Put the eggs into a large bowl and beat them until they are well broken up. Whisk in the milk and season well with salt and pepper. Stir in one tablespoon of the mustard. Add the diced pieces of bread and push them down well into the egg and milk mixture. Leave this to stand while you prepare the onion.
- Sauté the onion and flavorings: Heat the olive oil in a frying pan and add the sliced onion. Cook the onion over medium heat until it is just translucent. Turn up the heat, sprinkle in the sugar, and cook for a few minutes more until the slices start to caramelize and turn golden, but still remain quite firm in texture.
- Mix in the sauerkraut: Remove the pan from the heat. Stir in the well-drained sauerkraut, the finely diced pickle, and the caraway seeds (if you are using them). Set this mixture aside.
- Prepare the baking dish: Preheat your oven to 200∘C (400∘F). Generously butter a shallow ovenproof dish that is large enough to hold the pudding.
- Assemble the pudding: Add the torn pastrami to the soaked bread mixture and mix it through. Pile the entire mixture into your prepared oven dish.
- Add flavor bursts: Take heaped teaspoons of the onion and sauerkraut mixture, plus the remaining one tablespoon of mustard, and push them into the pudding. This ensures concentrated bursts of flavor throughout the final dish. Sprinkle the grated Gruyère cheese evenly over the top.
- Bake and serve: Bake in the preheated oven for 20–25 minutes until the pudding has fully set in the middle and the cheese on top has melted and browned beautifully.
Recipe Tips
- Use Stale Bread: This is the most important tip! Stale bread is essential because it is dry and can fully absorb the egg-milk custard without becoming soggy. If your bread is fresh, cut it up and let it sit out uncovered for a few hours, or toast it lightly.
- Squeeze the Sauerkraut: Make sure you firmly squeeze all the excess liquid out of the sauerkraut. Too much moisture will prevent the bread pudding from setting properly and make it mushy.
- Don’t Skip the Caramelization: Adding the half-teaspoon of sugar and turning up the heat on the onion allows the edges to caramelize. This step is crucial for developing a deep, savory flavor that is key to the Reuben-like taste.
- The Power of Mustard Pockets: By pushing in the reserved mustard and the sauerkraut mixture after the pudding is in the dish, you create concentrated pockets of tangy, sharp flavor that contrast beautifully with the richness of the custard and cheese.
What To Serve With Savoury Bread Pudding
Since this Savoury Bread Pudding is very rich and hearty, it pairs well with light, refreshing sides to cut through the richness. A simple crisp green salad dressed with a bright lemon vinaigrette is ideal. You could also serve it alongside a bowl of creamy tomato soup for a comforting meal. If you’re serving it for brunch, a side of fresh fruit salad featuring citrus like oranges or grapefruit adds a perfect sweet contrast. For a truly classic feel, serve with a dollop of extra Dijon mustard on the side.
How To Store Savoury Bread Pudding Leftovers
- Refrigerate: Store any leftover Savoury Bread Pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in a microwave or toaster oven until warmed through.
- Freeze: Freezing is not recommended for this dish. The custard base will separate and the bread texture will become spongy and watery when thawed. It is best enjoyed fresh or refrigerated for a short time.
Savoury Bread Pudding Nutrition Facts
- Calories 450 kcal
- Total Fat 25g
- Saturated Fat 12g
- Cholesterol210mg
- Sodium950mg
- Total Carbohydrate 35g
- Dietary Fiber3g
- Sugars4g
- Protein23g
Frequently Asked Questions
- Can I make this ahead of time? Yes, you can prepare the pudding up to the point of baking. Assemble the bread pudding completely in the baking dish, cover it tightly, and refrigerate for up to 12 hours. When you’re ready to bake, let it sit out at room temperature for about 20 minutes while the oven preheats, then bake as directed.
- What kind of stale bread should I use? A light rye sourdough with caraway seeds or plain sourdough works best because the sturdy crust holds up well during the soaking and baking process. Avoid soft white sandwich bread, which will turn to mush. If you don’t have rye, any robust, day-old artisan bread will work.
- What cheese can I use instead of Gruyère? A good substitute for Gruyère is aged Swiss cheese or a sharp white cheddar. You need a cheese that melts smoothly and has a strong, savory flavor to complement the pastrami and sauerkraut. Mozzarella is too mild, but Monterey Jack would also work in a pinch.
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Hairy Bikers Savoury Bread Pudding Recipe
Description
This Savoury Bread Pudding is inspired by the classic Reuben sandwich. It features cubed stale bread soaked in a mustard-infused egg and milk custard, layered with pastrami, caramelized onions, tangy sauerkraut, and sharp Gruyère cheese. It’s a hearty and flavorful main dish.
Ingredients
Instructions
- Soak the bread: Whisk eggs, milk, salt, pepper, and 1 tbsp mustard. Add bread cubes and let soak.
- Sauté fillings: Cook onion in oil until translucent, then add sugar and caramelize slightly. Stir in sauerkraut, pickle, and caraway seeds.
- Assemble: Butter a shallow oven dish. Mix pastrami into bread mixture and transfer to the dish. Push pockets of the onion/sauerkraut mix and the remaining 1 tbsp mustard into the pudding. Sprinkle with cheese.
- Bake: Bake at 200∘C (400∘F) for 20-25 minutes until set and browned.
