Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free bread in this dish.


"The proof of the pudding is the eating." -Miguel de Cervantes

The refrigerator light goes on...

Bread pudding is traditionally a dessert, but over the last 20 years chefs have been bringing bread pudding from the end of the meal to the main course with savory versions.

I was inspired to create this version at a restaurant that I was dining in recently that had a savory bread pudding as an accompaniment to roast duck. That one was good, but a bit ordinary, and I felt that the idea of a savory bread pudding was just made for garlic, sage, and mustard.

The result is great: the soft spongy texture of bread pudding combined with savory flavors. Serve this with roast chicken or barbecue and a side of greens for a perfect meal.


Roasted Garlic Bread Pudding

Servings: 4 | Serving size: about 1/2 cup

Cooking time: 120+ minutes

This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator. Note that the garlic may be roasted ahead of time and refrigerated until needed.

2 tsp. olive oil
2 heads garlic
4 ounces link sausage (cut into 1/4 inch dice)
1 medium onion (finely diced)
1 Tbsp. dried sage
2 large eggs
1 tsp. Dijon mustard
1 cup 2% milk
4 ounces day old whole wheat or gluten free bread

Roasted Garlic Bread Pudding Recipe from Dr. Gourmet

Preheat the oven to 325°F.

Place the olive oil in a small sauce pan.

Cut the stem end off of the head of garlic and place the head cut side down in the sauce pan.

Cover and place in the oven for 35 minutes.

Remove and let cool. (The garlic may be roasted a few days ahead of time and refrigerated until needed.)

Place the sausage in a large skillet over medium high heat.

Cook for about 5 to 7 minutes, stirring frequently.

Add the onion and sage.

Cook for about 10 to 15 minutes. Stir frequently, and adjust the heat so the onions brown but don't burn.

Set aside.

Place the eggs, milk, mustard, and roasted garlic in a blender and puree until smooth.

Cut the bread into 1/2 inch cubes and place in a large mixing bowl.

Add the onion and sausage mixture.

Add the garlic, milk, and egg mixture to the bowl with the bread, onions, and sausage, and fold together.

Place the mixture in a 6 inch square Pyrex dish or divide it between 4 ramekins that have been lined with foil.

Bake in the oven at 325°F for 45 minutes.

Let cool slightly before serving.

Nutrition Facts

Serving size: about 1/2 cup

Servings: 4

Amount Per Serving

Calories 264 Calories from Fat 130
% Daily Value
Total Fat 14g
    Saturated Fat 4.5g 23%
    Monounsaturated Fat 6g
    Trans Fat 0g
Cholesterol 113mg 38%
Sodium 408mg 17%
Total Carbohydrates 21g 7%
    Dietary Fiber 3g 12%
    Sugars 7g
Protein 14g
Vitamin A 4% Vitamin C 8%
Calcium 6% Iron 10%
Vitamin K 4mcg Potassium 358mg