Hairy Bikers Savoury Bread Pudding Recipe

This golden, bubbling Hairy Bikers Savoury Bread Pudding Recipe is made with chunks of stale bread, sweet caramelised onions, and sharp mature cheddar, all ready in just over an hour. It transforms humble leftovers into a rich, custardy main meal where the hero moment is pulling the dish from the oven with its crispy, cheesy peaks sizzling away. I absolutely love making this for a fuss-free supper that delivers massive flavour with minimal effort.

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Why This Classic Works

I used to think bread and butter pudding had to be sweet, studded with raisins and swimming in vanilla custard. But this savoury version completely changed my mind; the way the stale bread soaks up the mustard-spiked egg mixture creates a texture that is somewhere between a soufflé and a really good cheese on toast. It is the ultimate comfort food because it turns ingredients you were likely going to throw away into something spectacular.

The secret here is the contrast between the soft, almost melting interior and the jagged, crunchy crusts on top that catch all the browned cheese. I learned the hard way that you cannot rush the soaking stage—if you bake it too soon, the middle stays dry instead of becoming that glorious, cohesive pudding. Trust me, giving it that extra twenty minutes on the counter makes all the difference to the final result.

Hairy Bikers Savoury Bread Pudding Recipe Ingredients

For the Bread Base:

• 300g stale white bread (a sliced loaf or baguette works best), crusts left on
• 50g unsalted butter, softened
• 2 cloves garlic, crushed
• 1 tbsp fresh parsley or thyme, chopped

For the Filling:

• 2 red onions, thinly sliced
• 1 tbsp olive oil
• 1 tsp brown sugar
• 150g mature cheddar cheese, grated
• 50g parmesan cheese, grated

For the Savoury Custard:

• 3 large eggs
• 300ml whole milk
• 150ml double cream
• 1 tsp English mustard (or Dijon for a milder kick)
• Salt and black pepper to taste

How To Make Hairy Bikers Savoury Bread Pudding Recipe

1. Caramelise the Onions: Heat the olive oil in a frying pan over medium heat. Add the sliced red onions and cook slowly for 10–15 minutes until soft. Stir in the brown sugar and cook for another 2 minutes until sticky and caramelised. Set aside to cool slightly.
2. Prepare the Garlic Butter: In a small bowl, mash the softened butter with the crushed garlic and chopped herbs until well combined. Generously butter one side of each slice of bread (or chunks, if using a baguette).
3. Layer the Dish: Cut the buttered bread into triangles or chunks. Arrange half of the bread in the base of a greased ovenproof dish (approx. 20cm x 30cm). Scatter over half the caramelised onions and half the grated cheddar. Top with the remaining bread, buttered side up, and the rest of the onions.
4. Make the Custard: In a jug, whisk together the eggs, milk, double cream, mustard, salt, and pepper until smooth.
5. Soak the Pudding: Pour the custard mixture evenly over the bread, ensuring every piece gets hit with the liquid. Press the bread down gently with a fork. Sprinkle the remaining cheddar and the parmesan over the top. Leave it to stand for at least 20 minutes (30 is better) so the bread absorbs the liquid.
6. Bake: Preheat your oven to 180°C (160°C fan/Gas 4). Bake the pudding for 35–40 minutes until the custard is set, the pudding has puffed up, and the top is deep golden brown and crispy.

Recipe Tips

• Stale bread is essential: Fresh bread is too soft and will turn to mush when soaked. If your bread is fresh, dry the slices out in a low oven for 10 minutes before buttering.
• Don’t skimp on the mustard: The mustard acts as an emulsifier and cuts through the richness of the cream and cheese. Without it, the dish can taste a bit flat.
• Check the wobble: When you take it out of the oven, the centre should have a slight wobble but shouldn’t be liquid. It will firm up as it rests for 5 minutes before serving.
• Add bacon for extra saltiness: If you want a meatier version, crispy cooked bacon lardons scattered with the onions add a fantastic smoky depth.

What To Serve With Savoury Bread Pudding

This dish is incredibly rich, so it needs something acidic to cut through the cheese and cream. A sharp green salad with a lemon vinaigrette or some balsamic-dressed tomatoes works perfectly. Alternatively, serve it alongside a dollop of tangy tomato chutney or pickles to balance the savoury custard.

How To Store

Any leftovers should be cooled completely and stored in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in a 180°C oven for 15 minutes, removing the foil for the last 5 minutes to crisp up the top. This dish can also be frozen before baking; just defrost thoroughly in the fridge before cooking.

FAQs

Can I use brown bread instead of white?
Yes, wholemeal or granary bread works well and adds a nutty flavour, though the texture will be slightly denser than white bread.

Why is my bread pudding soggy?
This usually happens if the ratio of liquid to bread is too high or if it wasn’t baked long enough. Ensure you bake until the centre is set and puffed up.

Can I make this ahead of time?
Absolutely. You can assemble the entire dish and leave it in the fridge overnight to soak. Actually, this often yields an even better texture as the bread is fully saturated.

Nutrition

• Calories: 580 kcal
• Total Fat: 42g
• Saturated Fat: 24g
• Cholesterol: 185mg
• Sodium: 650mg
• Total Carbohydrate: 32g
• Protein: 18g

Try More Recipes:

• Hairy Bikers Eggs in Holes Recipe
• Hairy Bikers Jerk Chicken Recipe
• Hairy Bikers Sweet and Sour Pork Recipe