Savoury Bread Pudding


  • 1 tbsp olive oil
  • 100g bacon
  • OR 100g ham
  • OR 100g tofu
  • 1/2 onion chopped
  • 2 garlic cloves
  • 1/2 loaf stale bread of your choice
  • 4 eggs
  • 1 cup milk
  • 1 cup shredded tasty cheese
  • salt
  • pepper
  • 2 tsp thyme
  • 2 tsp rosemary
  • 2 tsp parsley
  • 1/2 cup parmesan cheese
  • butter (to line muffin tins)


  • Prep Ingredients: Dice the bacon, chop the onion, crush the garlic and grate the parmesan cheese.
  • Preheat the oven to 180° C.
  • In a small frying pan heat the oil over medium heat. Add the bacon/ham and onion once the pan is hot and cook for 2-3 minutes. Add the crushed garlic and continue stirring for an additional minute until everything is well combined. Set aside to cool
  • If the bread is still soft, toast it slightly until crisp.
  • In a separate bowl combine eggs, milk, tasty cheese, salt, pepper and herbs.
  • Break the bread into chunks and combine with the egg mixture. The bacon should now be cool so combine that to the full mixture as well.
  • Add the egg, bread and bacon mixture to each muffin tin, ensuring an even spread of bread and liquid.
  • Cover each muffin tin with a generous layer of parmesan. Cover the muffin tin with aluminium foil and bake for 20 minutes.
  • After 20 minutes, remove the foil and bake for an additional 20-30 minutes. The puddings should be browned on top and a toothpick inserted down the middle should come out clean.

Gluten-free adaptation: Use stale gluten-free bread for best results.