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close up of savory bread pudding in a baking dish.
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5 from 6 votes

Savory Bread Pudding (Strata)

This savory bread pudding (a.k.a. strata) is a vegetarian casserole made with sourdough bread, cheese, an egg custard, and Mediterranean veggies. It is easy and delish, making a comforting make-ahead holiday breakfast or brunch, which you can prepare using leftovers.  
Prep Time 15 minutes
Cook Time 50 minutes
Resting time 30 minutes
Total Time 1 hour 35 minutes
Servings 8
Calories453.5 kcal
Cost $ 1.00 per person


  • 1 Ceramic baking dish
  • 1 oven
  • 1 cutting board
  • 1 Chef's knife
  • 1 large mixing bowl
  • 1 Serrate knife
  • 1 large nonstick skillet


  • 2 tablespoons olive oil or unsalted butter
  • 2 large leeks cleaned and white part sliced thinly
  • 2 large red bell peppers de-seeded and chopped
  • 2 tablespoons fresh rosemary minced (or another fresh herb of choice such fresh thyme)
  • 6 large eggs
  • 2 cups whole milk or half-and-half for a creamier texture that is still not too fatty
  • 1 teaspoon table salt
  • A pinch of freshly ground black pepper
  • 6 oz green olives pitted and either chopped or whole (or you can use pitted Kalamata olives)
  • 9 oz gruyere cheese grated (or another melting cheese such as white cheddar or swiss cheese)
  • 16 oz sourdough bread loaf day-old and cut into 1-inch chunks (SEE NOTES) -- If you aren't diabetic, you can use rustic country bread, French bread, or baguette.


  • COOK THE VEGGIES: Heat a large nonstick skillet over medium-low heat, add in the oil, and cook the leeks, bell peppers, and rosemary, stirring often, until the leeks are lightly golden and the peppers have softened (about 5 minutes).
  • Remove from heat and let it cool.
  • Spray a 9″x13″ (23 x 33 cm) ceramic baking dish with cooking spray and set aside.
  • MAKE THE EGG MIXTURE: In a large bowl, whisk together eggs, milk, salt, and pepper.
  • MIX THE BREAD, CHEESE, EGG CUSTARD, AND VEGGIES: Mix in the cooked veggie mixture, olives, ⅔ of the cheese, and the bread cubes.
  • LET IT REST: Pour the mixture into the prepared baking dish, cover it with plastic wrap, and chill in the fridge for 30 minutes.
  • BAKE: Meanwhile, preheat the oven to 350° F (180° C). Take the bread pudding out of the fridge, remove the plastic wrap, and top it with the remaining ⅓ of the gruyere cheese.
  • Bake for 45-60 minutes until the savory bread pudding puffs up and gets golden brown on top. Serve topped with a few fresh rosemary sprigs!

Recipe Notes

If you forgot to leave your bread out overnight to dry out, you can fake it. For this, cut it into 1-inch chunks, spread it on a parchment-lined baking sheet, and toast it for 15 minutes in a preheated oven at 350 degrees F, or until toasted and dry but not browned. Do not coat it with oil or butter! Let it cool before mixing the chunks with the egg custard! Although you can use fresh bread to make savory bread pudding, it won't absorb as much of the egg custard and also the texture will be soft instead of firm.
How to Store
Make-ahead: You can make this breakfast casserole dish the night before, refrigerate covered, and bake it in the oven before serving.
Leftovers: You can store them covered for up to 2 days in the fridge. Or you can wrap the casserole well in plastic wrap and then with foil, label, and freeze for 2-3 months.
To defrost, place in the fridge overnight.
To reheat, unwrap the strata and reheat in a 350-degree F oven for about 30 minutes or until heated through. But to get that crispy top back, place it in the broiler for a few seconds to crisp up the top!


Calories: 453.5kcal | Carbohydrates: 38.5g | Protein: 22.6g | Fat: 23.7g | Saturated Fat: 9.4g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 165.2mg | Sodium: 1267.3mg | Potassium: 344.4mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1979.9IU | Vitamin C: 40.9mg | Calcium: 473.2mg | Iron: 3.6mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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