Equipment
Ingredients
Base Elements
- 300 g sourdough bread, cut into 2.5cm cubes
- 200 g sharp cheddar cheese, freshly grated
- 50 g parmesan cheese, finely grated
- 15 g unsalted butter, softened
Custard Liquid
- 8 large eggs, room temperature
- 400 ml whole milk
- 100 ml heavy cream
- 15 g dijon mustard
- 3 g garlic powder
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 513 kcal
- Protein
- 27 g
- Carbohydrates
- 29 g
- Fat
- 30 g
- Fiber
- 1 g
- Sugar
- 5 g
- Sodium
- 1336 mg
- Saturated Fat
- 16 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 285 mg
- Potassium
- 247 mg
- Calcium
- 465 mg
- Iron
- 1.5 mg
- Magnesium
- 31 mg
- Phosphorus
- 423 mg
- Zinc
- 2.6 mg
- Vitamin A
- 329 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 2.5 mcg
- Vitamin E
- 1.0 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 1.0 mcg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.48 mg
- Niacin
- 0.2 mg
- Folate
- 36 mcg
- Water
- 124 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a serrated knife, slice the sourdough bread into evenly sized 2.5cm cubes.
Use a box grater to shred the sharp cheddar and finely grate the parmesan cheese. Toss them together in a small bowl.
Generously coat the inside of your souffle dish or baking dish with the softened butter. Arrange half of the bread cubes in the bottom, then sprinkle with half of the cheese mixture. Layer the remaining bread on top, followed by the remaining cheese.
In a large mixing bowl, combine the eggs, whole milk, heavy cream, dijon mustard, garlic powder, kosher salt, and black pepper. Whisk vigorously until the eggs are completely broken down, the mustard is fully incorporated, and the mixture is uniformly yellow and lightly frothy.
Slowly pour the egg custard evenly over the layered bread and cheese. Press down firmly on the top layer of bread with your hands or a spatula to ensure all the pieces are soaked in the liquid.
Cover the dish tightly with plastic wrap and transfer it to the refrigerator. Let it rest overnight for at least 8 hours so the bread fully hydrates and the starches begin to break down, which creates the souffle-like texture.
The next day, remove the dish from the refrigerator to take the chill off while the oven heats. Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit.
Remove the plastic wrap and bake the dish uncovered on the middle rack for 50 to 60 minutes. The dish is done when it has puffed up significantly, the top is deeply golden brown, and a thermometer inserted into the center reads 74 degrees Celsius or 165 degrees Fahrenheit.
Remove the souffle from the oven and allow it to rest for 10 minutes before serving. Note that it will naturally deflate slightly as it cools, which is expected.
Chef's Notes
- Drying your bread in a low oven for 15 minutes before assembling can help it act more like a sponge, yielding a creamier interior.
- For an extra layer of flavor, rub the inside of the buttered souffle dish with a halved clove of raw garlic before assembling.
- While sharp cheddar brings excellent flavor, you can blend in a melting cheese like gruyere or fontina to enhance the gooey texture of the dish.
- Serving immediately after the 10-minute rest is crucial if you want to present the dish at its most visually impressive, puffed state.
Storage
Refrigerator: 3 days — Cover tightly with foil or transfer to an airtight container.
Reheating: Reheat individual portions in a 175C/350F oven for 10-15 minutes to restore the crispy top, or microwave on medium power for 2 minutes.
Troubleshooting
Center of the dish is watery or undercooked while the top is browning too quickly
Cause: Oven temperature runs hot, or the dish was placed too high in the oven
Fix: Tent the top loosely with aluminum foil to prevent burning and continue baking until the center reaches 74 degrees Celsius
Prevention: Use an oven thermometer to verify temperature and bake on the middle rack
Bread chunks are dry on the inside
Cause: Insufficient soaking time or bread was too dense to absorb the liquid
Fix: Cannot be fixed after baking
Prevention: Ensure the mixture rests for a full 8 hours overnight and press the bread into the liquid before chilling
The dish did not puff up significantly
Cause: Eggs were not whisked enough to incorporate air, or the dish was over-filled
Fix: Cannot be fixed
Prevention: Whisk the custard thoroughly until frothy and leave at least 2cm of space at the top of the baking dish
Cultural Context
Known widely as a strata in North America, the savory bread pudding evolved as a practical and delicious way to use up leftover bread and scraps of cheese. By incorporating a high ratio of eggs to dairy and utilizing a deep souffle dish, this humble casserole is elevated into an elegant, airy centerpiece fit for holiday breakfasts or hearty dinners.
