Recipe

Savory Christmas Bread Pudding

A cozy, simple holiday dessert that leans savory: buttery brioche, sharp cheddar, rosemary, and a maple mustard drizzle for that sweet salty Christmas magic.

By Matt Campbell

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4.8

A golden, bubbling savory bread pudding in a white ceramic baking dish on a wooden table with rosemary sprigs and a small bowl of maple mustard drizzle nearby

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Let’s be honest: by the time Christmas dessert rolls around, we have already eaten our weight in cookies, candy, and something aunt somebody calls a “salad” that is mostly whipped topping. So here’s my favorite curveball: a simple Christmas dessert recipe that’s savory and satisfying, but still feels like a treat.

This dish is basically the love child of stuffing and bread pudding. It comes out custardy in the middle with those crisp, bronzed edges we all fight over. And instead of frosting or powdered sugar, we finish with a quick maple mustard drizzle that hits sweet, tangy, and just a little spicy. It’s festive, low drama, and makes the kitchen smell like you planned everything.

Also, if your family is the “dessert at 10 p.m. is too much” type, consider this your holiday brunch sleeper hit. Same recipe, same wow factor, different time of day.

A spoon lifting a square of savory bread pudding showing a custardy center with melted cheese and herbs

Why It Works

Accessible ingredients, big payoff: bread, eggs, milk, cheese, herbs. No specialty gadgets, no obscure extracts.
Texture heaven: dry bread soaks up custard for a soft center, while the top gets crisp and golden.
Holiday-friendly flavor: rosemary and thyme give piney, cozy vibes that feel like December.
Sweet meets savory: the maple mustard drizzle makes it “dessert” without sending everyone into a sugar coma.
Make-ahead ease: assemble earlier, bake when you are ready, and look like a person who has it together.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then cover the baking dish or transfer slices to an airtight container. Store for up to 4 days.

Reheat: Warm in a 325°F oven until heated through (about 12 to 18 minutes). This keeps the edges crisp. Microwave works in a pinch, but you will lose some crunch.

Freeze: Wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the oven.

Drizzle tip: Store the maple mustard sauce separately in a jar in the fridge for up to 1 week. Warm it for 10 to 15 seconds so it pours nicely.

Common Questions

Is this really a dessert if it’s savory?

Yes. Dessert can be the final course, not just a sugar bomb. The maple mustard drizzle and buttery custard vibe give it that “treat” feeling, while the cheese and herbs keep it savory and satisfying. And if you want to serve it earlier in the day, it also totally works as a holiday brunch situation.

What bread works best?

Brioche is my favorite for a rich, tender result. Challah or French bread also work. The key is using day-old or lightly dried bread so it soaks up custard without turning to mush.

Can I make it ahead?

Absolutely. Assemble the bread pudding, cover, and refrigerate overnight. Let it sit at room temp for about 20 minutes while the oven preheats, then bake.

What if I do not want mustard?

Swap the drizzle for warm maple butter (maple syrup plus a tablespoon of butter) or a quick honey thyme syrup. Still festive, still easy.

How do I know it’s done?

The center should be set but still slightly jiggly. If you have a thermometer, aim for about 160°F in the middle. Resting is part of the setting process, so do not skip it.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish (or similar)
Large mixing bowl
Whisk
Cutting board and knife
Small saucepan (for the drizzle)
Measuring cups and spoons

The first time I served this at Christmas, it was a total kitchen gamble. I had a leftover loaf of brioche, a random block of cheddar, and that quiet holiday panic where you realize you promised dessert and your brain has only been thinking about potatoes. I leaned into the savory thing, baked it until the corners went crispy, and drizzled a quick maple mustard sauce over the top like I meant to do it all along. People went back for seconds, then asked for the recipe, then started debating whether it counted as dessert. Which, honestly, is the best kind of Christmas table conversation.