Rosemary Olive Savory Bread Pudding

This is an easy and delicious recipe for a savory bread pudding that’s perfect when company comes by. It takes less than 30 minutes to make, so you can have it ready right before they arrive.

This is a simple savory bread pudding recipe. It goes well with many different types of desserts, and it’s easy to make.

I’m sure you’re thinking something along those lines. Bread pudding with a savory flavor? MY FRIENDS, YES. YES. To put it another way, it’s like Thanksgiving stuffing with cheese. Which is to say… YES YES YES YES YES YES

Can you believe Thanksgiving, my favorite holiday of all time, is just a month away? That means it’s time to start wondering about all the delicious side dishes we can put into our oven at the same time. I’m constantly looking for new ways to flip traditional taste combinations on their heads, and this Savory Bread Pudding with Rosemary and Olives does just that.

Though bread pudding is normally sweet, prepared with milk, eggs, and sugar, omitting the sugar results in a very fantastic stuffing-like texture that provides the ideal foundation for any savory goodness your heart wants (ham! mushrooms! thyme! sausage!).


Of course, given that it’s Thanksgiving season (yep, Thanksgiving season exists), I had to come up with something with some very fantastic herbacious tastes. So I went for DeLallo’s Pitted Calamata Olives and a rosemary olive combination. Did you know that DeLallo makes a variety of dips, tapanades, and olives in addition to pastas and sauces? I’m always nibbling on their pitted Castelvetrano olives.

When it comes to cooking, though, a Calamata is unrivaled. In this savory bread pudding, they added a nice salty taste. They also wonderfully matched the milder tastes of the leeks and gruyere.

So, what are your thoughts, friends? Are you sucked in? I’m not going to lie, I’m a sucker for stuffed… This year, I could be persuaded to prepare savory bread pudding instead of stuffing.


Bread Pudding Instructions

Bread pudding is really simple to prepare, and people go wild over it! The appropriate bread is essential for a nice bread pudding. If at all possible, skip the store-bought item and go for a loaf of rustic country bread from the bakery (a loaf of French bread, sourdough, or any hearty loaf would also suffice!).

Remove the crusts from the bread before cutting it into cubes. Then, in a pot with a pat of butter, sauté sliced leeks and fresh rosemary until golden brown. In a large mixing bowl, whisk together the eggs, whole milk, salt, and pepper, then add the rest of the bread pudding ingredients. Stir everything together well, ensuring sure the bread pieces are equally covered.

Refrigerate the bread pudding mixture for half an hour after spreading it into your prepared casserole dish. This allows the bread to soak in the egg mixture before baking, preventing it from drying out. Place the savory bread pudding in the oven after it has cooled, and bake until golden brown and fluffy on top!


How to make bread pudding ahead of time

If you want to create this delicious bread pudding ahead of time for Thanksgiving or another family event, it’s simple to do so and bake it on the big day. To do this, prepare the bread pudding as normal, but instead of chilling it before baking, place it immediately in the freezer. Place the casserole dish on the counter and allow it defrost to room temperature before baking the bread pudding. After that, bake it as you usually would.



Rosemary Olive Savory Bread Pudding is a cheese bread pudding cooked using a rustic country loaf. At Thanksgiving, this is a great alternative to stuffing! 

  • Sarah wrote this article.
  • Time to Prepare: 20 minutes
  • Time to prepare: 50 minutes
  • 1 hour and 40 minutes total
  • 8 1x yield
  • Sarah wrote this article.
  • Time to Prepare: 20 minutes
  • Time to prepare: 50 minutes
  • 1 hour and 40 minutes total
  • 8 1x yield



  • Sarah wrote this article.
  • Time to Prepare: 20 minutes
  • Time to prepare: 50 minutes
  • 1 hour and 40 minutes total
  • 8 1x yield


  • 1 tablespoon unsalted butter
  • 2–3 big leeks, washed and thinly sliced
  • 2 teaspoons minced fresh rosemary
  • a dozen big eggs
  • 2 quarts of whole milk
  • 1 teaspoon kosher salt
  • a dash of black pepper
  • 1 jar calamata olives DeLallo
  • 9 ounces grated gruyere cheese
  • 1 rustic country bread loaf, crusts removed and cut into 1 inch cubes (can also use sourdough)


  1. Melt the butter in a large pan over low heat. Add the leeks and rosemary and cook, turning regularly, for approximately 5 minutes, or until the leeks are gently brown. 
  2. Take the pan from the heat and put it aside to cool. 
  3. Set aside a 9′′x13′′ ceramic baking dish that has been sprayed with cooking spray.
  4. Whisk together eggs, milk, salt, and pepper in a large mixing basin. Combine the leeks, olives, 2/3 of the gruyere cheese, and the bread in a mixing bowl. Fill prepared ceramic dish halfway with mixture, cover with plastic wrap, and chill for 30 minutes.
  5. Preheat the oven to 350 degrees Fahrenheit. Remove the bread pudding from the fridge, discard the plastic wrap, and top with the remaining 1/3 of the gruyere cheese. Bake for 50 minutes to an hour, or until the bread pudding swells up and the top is golden brown. Serve!


If you’re preparing this bread pudding ahead of time, you may make it up to Step 4 ahead of time and then freeze it. Take out the day before, set aside to come to room temperature, and then go to Step 5!

DeLallo is the sponsor of this article. All content and thoughts are all mine. Thank you for your continued support of the companies that make Broma possible! 

a few more simple side dishes from:

My Favorite Homemade Hummus Recipe (in 5 Minutes)

Carpaccio with Heirloom Tomatoes 

Hummus made with beets

Carrots roasted with cumin and tahini

Mom’s Artichoke Dip (Cheesy Artichoke Dip)

This savory bread pudding is a healthy option for the holiday season. It is made with olive oil, rosemary, and salt. Reference: savory bread pudding healthy.

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