This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Savory apple cheddar bread pudding is a wonderful dish to make for your next brunch gathering.
Apples are one of the fruits that instantly connects most people to the change in seasons. We all have wistful memories of changing leaves, apple picking, and warm cups of cider, regardless of whether we’ve actually enjoyed those autumnal traditions.
While most of us are used to having apples available every moment of the year, I’m one of those people who ramps up the apple consumption in fall. Some varieties of apple, like the Honeycrisp, are really only available right now, which means we go cuckoo when we spy them on sale. But hey, an apple a day keeps the doctor away, right? So extra apples just means we’re super extra healthy.
I tend to add apples to sweet recipes, like my super-easy Apple Tartlets, but apples work equally well in savory recipes. One of my son’s favorite dishes is apples, cabbage, and pork, and partly due to my Wisconsin upbringing I tend to combine apples with cheese.
Cheddar crumble apple pie is a favorite dish, but I wanted to make something that was even more savory and even easier to whip up. Bread pudding is a perfect solution for both. Because you mix it up hours in advance (even the night before) you won’t need to be rushing around to get this savory apple cheddar bread pudding together. To give it even more of a savory flavor, I used freeze-dried thyme for some herbal notes.
It makes for a really lovely brunch dish, especially if you’re tired of the same-old sweet puddings.
My savory apple cheddar bread pudding is part of this month’s Progressive Eats!
This month’s theme is all about Apples and is hosted by Liz Berg who blogs at That Skinny Chick Can Bake. With Autumn’s arrival, it’s the perfect time to start using fall’s harvest in our menus. We have some great ideas this month to use apples in all sorts of dishes, from Appetizers to Dessert.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
- Apple and Pecan Stuffed Pork Chops from Never Enough Thyme
- Apple-Cheese Spread from All Roads Lead to the Kitchen
- Apple Chutney from Mother Would Know
- Savory Apple Cheddar Bread Pudding from Stetted
- Tsunth Monji – Green Apple Fritters from Spiceroots
- Apple Butter Coffee Cake from Pastry Chef Online
- Hot Buttered Rum Apple Pie with Cheddar Crust from The Wimpy Vegetarian
- Apple Streusel Cake with Yogurt Cream (Gluten-Free) from Jeanette’s Healthy Living
- Homemade Pink Applesauce (Gluten-Free) from The Heritage Cook
- Hubba Hubba Apple Cake from The Food Hunter’s Guide to Cuisine
- Maple Glazed Apple Tart from That Skinny Chick Can Bake
- Maple Roasted Apple Butter with Bourbon from Creative Culinary
Aged cheddar adds great savory flavor with a mild sweet note. For this recipe I used Kerrygold’s Aged Cheddar with Irish Whiskey, but you can use your favorite cheddar. Sharp cheddar is a great complement to apple!
Savory Apple Cheddar Bread Pudding
- 6 cups cubed French bread
- 2 cups diced apple
- 4 ounces cheddar, crumbled or shredded
- 4 large eggs
- 1 1/4 cup milk
- 1 1/4 cup half-and-half
- 3 tablespoons maple syrup
- 1/4 teaspoon fine sea salt
- 1 teaspoon fresh or freeze-dried thyme
- In a 2-quart baking dish, combine bread, apple, and cheese.
- In a bowl, whisk together eggs, milk, half-and-half, maple syrup, salt, and thyme, beating until frothy. Pour over bread and stir a bit to ensure even coverage.
- Cover with plastic wrap and place in the refrigerator for at least 2 hours, or overnight.
- When ready to bake, preheat oven to 375°F and remove pudding from the refrigerator to bring up to room temperature.
- Bake for 1 hour 30 minutes, until nicely browned on top. It will puff up while baking but deflate as it cools. Serve warm.