Savory Cheesy Herb Egg Bread Pudding Casserole

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 25 minutes (includes 20-minute soak)

Quick Ingredients

• 10 cups (about 1 lb / 450 g) day-old crusty bread, cut into 1-inch cubes
• 8 large eggs
• 3 cups (720 ml) whole milk
• 2 cups (200 g) shredded sharp cheddar cheese
• 1/2 cup (50 g) finely grated Parmesan cheese
• 1/4 cup (25 g) chopped fresh chives
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 2 cloves garlic, finely minced
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon unsalted butter (for the pan)

Do This

• 1) Heat oven to 350°F (177°C). Butter a 9×13-inch baking dish (or a 12-inch cast-iron skillet).
• 2) Spread bread cubes on a sheet pan and toast 10 minutes to dry slightly (optional but recommended).
• 3) Whisk eggs, milk, garlic, Dijon, salt, pepper, and herbs until smooth.
• 4) Layer bread and cheeses in the pan; pour custard over and press bread down.
• 5) Let soak 20 minutes at room temperature so the bread drinks up the custard.
• 6) Bake 25 minutes covered with foil, then 20 minutes uncovered until puffed and golden (center about 160°F / 71°C).
• 7) Rest 10 minutes, slice, and serve warm.

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Why You’ll Love This Recipe

• Comfort-food simple: Bread, eggs, milk, and cheese turn into a cozy, custardy casserole.
• Great texture: Crisp, browned top with a soft, savory center.
• Flexible: Swap cheeses, add vegetables or meat, or make it ahead for an easy morning.
• Feeds a crowd: One pan serves brunch, lunch, or a low-effort dinner.

Grocery List

• Produce: fresh chives, fresh parsley, fresh thyme (or dried thyme), garlic
• Dairy: eggs, whole milk, sharp cheddar cheese, Parmesan cheese, unsalted butter
• Pantry: day-old crusty bread (French/Italian/sourdough), Dijon mustard, kosher salt, black pepper

Full Ingredients

Base

• Bread: 10 cups (about 1 lb / 450 g) day-old crusty bread, cut into 1-inch cubes
• Butter (for pan): 1 tablespoon unsalted butter

Custard

• Eggs: 8 large eggs
• Milk: 3 cups (720 ml) whole milk
• Garlic: 2 cloves, finely minced
• Dijon mustard: 1 tablespoon
• Kosher salt: 1 1/2 teaspoons
• Black pepper: 1/2 teaspoon

Cheese & Herbs

• Sharp cheddar: 2 cups (200 g) shredded
• Parmesan: 1/2 cup (50 g) finely grated
• Fresh chives: 1/4 cup (25 g) chopped
• Fresh parsley: 2 tablespoons chopped
• Fresh thyme leaves: 1 tablespoon (or 1 teaspoon dried thyme)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the baking dish

Arrange a rack in the center of the oven and preheat to 350°F (177°C).

Generously butter a 9×13-inch baking dish (about 3-quart capacity) or a 12-inch cast-iron skillet with 1 tablespoon unsalted butter. Make sure the corners and sides are well-coated so the pudding releases easily.

Step 2: Dry the bread cubes (optional, but improves texture)

Spread the bread cubes in an even layer on a rimmed sheet pan. Toast in the preheated oven for 10 minutes, stirring once halfway through, just until the bread feels dry on the outside but not browned.

This quick drying step helps the bread soak up custard without turning gummy.

Step 3: Whisk the savory custard

In a large bowl, whisk together 8 eggs until well combined (no streaks of whites).

Whisk in 3 cups whole milk, 2 minced garlic cloves, 1 tablespoon Dijon mustard, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper until smooth.

Stir in the herbs: 1/4 cup chives, 2 tablespoons parsley, and 1 tablespoon thyme leaves.

Step 4: Layer bread and cheese in the pan

Add about half the bread cubes to the buttered dish. Sprinkle with half of the cheeses: 1 cup cheddar and 1/4 cup Parmesan.

Add the remaining bread cubes, then top with the remaining 1 cup cheddar and 1/4 cup Parmesan. This layering helps you get cheesy pockets throughout, not just on top.

Step 5: Add custard and let it soak

Slowly pour the egg-and-milk mixture evenly over the bread and cheese. Use the back of a spoon or a spatula to gently press the bread down so it’s mostly submerged.

Let the casserole rest at room temperature for 20 minutes. This soak time is what gives you that rich, custardy interior instead of dry bread in the middle.

Step 6: Bake until puffed, golden, and set

Cover the dish tightly with foil and bake for 25 minutes.

Remove the foil and continue baking for 20 minutes, until the top is deeply golden in spots and the center looks set (it should jiggle slightly but not look liquid).

If you like precision, the center should read about 160°F (71°C) on an instant-read thermometer. (The temperature will continue to climb a bit as it rests.)

Step 7: Rest, slice, and serve

Let the bread pudding rest for 10 minutes before slicing. This helps the custard finish setting and makes cleaner portions.

Serve warm, straight from the dish. It’s hearty on its own, or pair it with a simple green salad or roasted tomatoes for a complete meal.

Pro Tips

• Use day-old bread: Slightly stale bread absorbs custard better. If your bread is very fresh, the 10-minute toasting step is especially helpful.
• Press, don’t mash: Press the bread down gently so it soaks evenly, but don’t compress it into a dense layer.
• Foil first, then finish uncovered: Covering prevents the top from browning before the center sets; uncovering creates that golden, crisp finish.
• Shred your own cheese if you can: Pre-shredded cheese often contains anti-caking agents that can melt a little less smoothly.
• Check doneness in the center: The edges set first. If the center still looks wet after the full bake time, give it 5 more minutes and recheck.

Variations

• Extra-herby: Add 1 tablespoon chopped fresh sage or rosemary (use a light hand; they’re strong).
• Different cheeses: Swap cheddar for Gruyère, fontina, or smoked gouda; keep the Parmesan for a salty finish.
• Add-ins (optional): Fold in 1 cup cooked, chopped vegetables (like sautéed mushrooms or spinach squeezed dry) or 1 cup cooked bacon/ham/sausage for a heartier casserole.

Storage & Make-Ahead

Refrigerate: Cool completely, then cover and refrigerate for up to 4 days.

Reheat: Warm portions in a 350°F (177°C) oven for 10–15 minutes (best texture), or microwave in 30-second bursts until hot.

Make-ahead overnight: Assemble the casserole (through pouring the custard), cover tightly, and refrigerate for up to 12 hours. In the morning, let it sit at room temperature for 20 minutes while the oven preheats, then bake as directed. If the dish is very cold, you may need an extra 5 minutes covered.

Nutrition (per serving)

Approximate, based on 8 servings: 380 calories, 20 g protein, 20 g fat, 28 g carbohydrates, 2 g fiber, 6 g sugar, 650 mg sodium.