Name: Savory Mediterranean Sourdough Bread Pudding
Prep time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 6 slices stale sourdough bread (about 300g), cut into 1-inch cubes; 1 tbsp olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 cup cherry tomatoes, halved; 4 oz feta cheese, crumbled; 1/2 cup pitted Kalamata olives, halved; 1/4 cup fresh basil, chopped (plus extra for garnish); 5 large eggs; 1 1/2 cups whole milk; 1/4 cup heavy cream; 1 tsp dried oregano; 1/2 tsp black pepper; 1/2 tsp kosher salt; 1/2 cup grated Parmesan cheese

Savory Mediterranean Sourdough Bread Pudding

FragrantSpinach7127

This Mediterranean-inspired savory bread pudding transforms stale sourdough into a luxurious, flavor-packed meal. Roasted vegetables, tangy feta, and briny olives infuse the custardy base with layers of texture and taste. The golden, cheesy top adds irresistible crunch, while basil brings freshness. It’s a satisfying dinner or brunch centerpiece—perfect for a sunny California day. Bonus: it’s ideal for prepping ahead and reheats beautifully for leftovers.

Ingredients

Instructions

Preheat oven to 375°F (190°C). Grease an 8x11-inch or similar baking dish with olive oil or nonstick spray.
Heat olive oil in a skillet over medium heat. Add onion and bell pepper; sauté for 4-5 minutes until softened. Stir in garlic and cook 1 minute more. Remove from heat.
In a large mixing bowl, whisk together eggs, milk, heavy cream, oregano, salt, and pepper.
Add bread cubes, sautéed vegetables, cherry tomatoes, feta, olives, and basil to the bowl. Toss gently to combine and allow bread to soak for 5-10 minutes.
Pour mixture into prepared baking dish. Sprinkle Parmesan evenly over the top.
Bake for 35-40 minutes, until golden and just set in the center. If top browns too quickly, tent with foil during the last 10 minutes.
Cool for 10 minutes before slicing. Garnish with extra basil and serve warm.