Savory Bread Pudding

Serve this as an entrée for ten or as a side dish for sixteen.

Yield: 10 servings (serving size: 1/10 of bread pudding)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 27%
  • Fat: 6.9g
  • Saturated fat: 4g
  • Protein: 15.6g
  • Carbohydrate: 23.7g
  • Fiber: 1.1g
  • Cholesterol: 20mg
  • Iron: 1.7mg
  • Sodium: 677mg
  • Calcium: 321mg


  • 1 teaspoon butter
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 12 ounces Italian bread, cut into 1-inch cubes
  • 2 cups low-fat buttermilk
  • 2 cups fat-free milk
  • 1 1/2 cups egg substitute
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups (8 ounces) shredded 2% reduced-fat Cheddar cheese
  • Cooking spray


  1. 1. Preheat oven to 375°.
  2. 2. Melt butter in a small skillet over medium heat. Add onion and garlic; sauté 5 minutes. Transfer cooked onion to a large bowl; add bread cubes, tossing well to combine.
  3. 3. Combine buttermilk and next 5 ingredients in a bowl; pour over bread mixture, stirring well to combine. Stir in Cheddar cheese. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
  4. 4. Bake at 375° for 1 hour or until set.
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