This hearty savoury bread pudding is made with stale rye bread, tangy sauerkraut, Gruyère cheese, and strips of pastrami, all soaked in a mustard-laced custard. Think of it as a Reuben sandwich turned into a golden, bubbling bake. It serves six and takes just 40 minutes from start to finish.
I first made this on a cold Sunday when I wanted something warm and filling without too much effort. It has become a regular in our house, especially for weekend brunch with a big green salad on the side.
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 gherkin, 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: Whisk the eggs, milk, salt, pepper, and one tablespoon of mustard in a large bowl. Add the diced bread and push the pieces down into the custard. Leave to soak while you prepare the onion.
- Cook the onion and sauerkraut: Heat the olive oil in a frying pan over medium heat. Cook the sliced onion until translucent, then turn up the heat and sprinkle in the sugar. Let the edges caramelise and turn golden, keeping the slices slightly firm. Remove from the heat and stir in the well-drained sauerkraut, diced gherkin, and caraway seeds if using.
- Prepare the dish: Preheat your oven to 200°C (180°C Fan / Gas Mark 6). Generously butter a shallow ovenproof dish large enough to hold the pudding.
- Assemble the pudding: Stir the torn pastrami into the soaked bread mixture. Pile everything into the prepared dish. Take heaped teaspoons of the onion and sauerkraut mixture and push them into the pudding. Add the remaining tablespoon of mustard in pockets to create bursts of sharp flavour. Sprinkle the grated Gruyère evenly over the top.
- Bake and serve: Bake for 20–25 minutes until the pudding is fully set in the middle and the cheese has melted and browned.
What Makes This Savoury Bread Pudding So Good?
- Use properly stale bread: Stale bread absorbs the custard without turning to mush. If your bread is fresh, dice it and leave it uncovered for a few hours, or toast it lightly in the oven. Rye sourdough or a sturdy ciabatta work best. You could also try cubed homemade focaccia for a softer texture.
- Squeeze the sauerkraut firmly: Excess liquid from the sauerkraut will stop the pudding from setting properly. Wrap it in a clean tea towel and squeeze hard before adding it to the pan.
- Caramelise the onion properly: The half-teaspoon of sugar helps the onion edges turn golden. This step builds the deep, savoury flavour that gives the dish its Reuben character.
- Push the mustard pockets in last: Adding the reserved mustard and sauerkraut mix after the pudding is in the dish creates sharp, tangy bursts that contrast with the rich custard and melted cheese.
What Goes Well With This Pudding?
This savoury bread pudding is rich and filling, so pair it with something light and fresh. A crisp green salad with a bright lemon dressing is the simplest option. A bowl of tomato soup alongside it makes a proper comforting meal.
For brunch, add a side of fresh fruit with citrus like oranges or grapefruit for a sweet contrast. A dollop of Dijon or English mustard on the side finishes it off nicely.
How Should I Store Leftovers?
Store leftover savoury bread pudding in an airtight container in the fridge for up to 3 days. Reheat portions in a microwave or toaster oven until warmed through.
Freezing is not recommended for this dish. The custard base separates when thawed and the bread turns spongy. It is best enjoyed fresh or kept in the fridge for a short time.
Nutrition Facts
- Calories 450 kcal
- Total Fat 25g
- Saturated Fat 12g
- Cholesterol 210mg
- Sodium 950mg
- Total Carbohydrate 35g
- Dietary Fibre 3g
- Sugars 4g
- Protein 23g
Frequently Asked Questions
Can I make this ahead of time? Yes, assemble the pudding in the dish, cover tightly, and refrigerate for up to 12 hours. Let it sit out for 20 minutes while the oven preheats, then bake as directed.
What kind of stale bread works best? Rye sourdough or plain sourdough holds up best during soaking and baking. Avoid soft white sandwich bread and use any sturdy, day-old artisan loaf instead.
What cheese can I use instead of Gruyère? Comté, mature Cheddar, or Red Leicester all melt well and have enough flavour to stand up to the pastrami and sauerkraut. Avoid anything too mild like mozzarella.
What is the difference between bread pudding and strata? A strata is typically layered and left to soak overnight, while a bread pudding is assembled and baked straight away. This recipe sits between the two.
How does this compare to Taste of Home’s Reuben bread pudding? Their version uses corned beef and Thousand Island dressing, while this Hairy Bikers recipe uses pastrami and Dijon mustard for a sharper, tangier result.
You May Also Like:
- Hairy Bikers Eggs In Holes Recipe
- Hairy Bikers Onion Gravy Recipe
- Hairy Bikers Focaccia Bread Recipe
Hairy Bikers Savoury Bread Pudding Recipe
Description
This savoury bread pudding is loaded with pastrami, sauerkraut, and Gruyère cheese in a mustard custard, all baked until golden. A Reuben-style bake that serves six and is ready in 40 minutes.
Ingredients
Instructions
- Soak the bread: Whisk eggs, milk, salt, pepper, and 1 tbsp mustard in a large bowl. Add the diced bread and push down into the custard. Leave to soak while you prepare the onion.
- Cook the onion and sauerkraut: Heat olive oil in a frying pan and cook the sliced onion until translucent. Turn up the heat, add the sugar, and caramelise until golden. Remove from heat and stir in the drained sauerkraut, diced gherkin, and caraway seeds if using.
- Assemble the pudding: Preheat oven to 200°C (180°C Fan / Gas Mark 6). Butter a shallow oven dish. Mix pastrami into the soaked bread and transfer to the dish. Push pockets of the onion and sauerkraut mix into the pudding. Add the remaining 1 tbsp mustard in pockets. Sprinkle with Gruyère.
- Bake and serve: Bake for 20–25 minutes until set in the middle and golden brown on top.
