Savory Irish Cheddar Vegetable Bread Pudding

Updated for 2019

I know that savory bread pudding may sound kind of unusual, but actually in the past it used to be quite common, especially in England.  Bread pudding of all kinds has been around for centuries, because it was an easy way to use up left over bread and other food.  In the past food was much harder to come by than it is today and wasting it was simply not done.  

St. Patrick's Day is the perfect time to enjoy savory bread pudding.  It's a great full meal for vegetarians, or if you prefer, you could add meat like bacon or ham.  It also makes a great side dish. 
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​Savory bread pudding is also fun to make in times of harvest.  Tossing in all kinds of fresh vegetables makes for a really delicious vegetable pudding.....but that is a recipe for another post, we are here today to learn how to make Irish cheese and veggie bread pudding for St. Patrick's Day!

​Ingredients

• 8 cups bread, cut into 1-inch squares (coarser bread is better)
• 2 1/2 tablespoons olive oil (can use vegetable)
• 3/4 cup carrots cut up small
• 1 onion cup up very small
• 20 ounces baby spinach, coarsely chopped
• 10 eggs, beaten by hand
• 1 cup whole milk
• 1 1/4 cups heavy whipping cream
• 8 ounces shredded sharp cheddar cheese
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• pinch of salt and small pinch of pepper

13 x 9
​ Glass Baking Dish with Lid

While not a part of the original recipe, I usually also put a teaspoon of garlic powder
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Directions

1. Preheat over to 375 degrees and and place one rack in the center of the oven
2. Grease a 13 x 9 glass or metal baking dish and set aside
3. Over medium heat, pour oil in a large frying pan and add onion and carrots
4. Sauté for 10 minutes and add spinach in two or three batches until all leaves are slightly softened and wilted.
5. Add your pinch of salt and pepper and garlic powder, if using
6. In a mixing bowl, add beaten eggs, milk, and whipping cream and combine
7. In another large bowl mix bread, vegetable mixture, cheese, and thyme and stir
8. Pour egg mixture over bread mixture and stir gently to coat
9. When all items are evenly coated, pour filling into baking dish. Cover and chill for 30 minutes in the refrigerator.
10. Bake for one hour.  Filling should be set and the top should be golden brown.  If a knife inserted comes our still wet, bake another 10 minutes Let cool slightly before serving.

Nothing else is really needed when you serve this dish as everything you need is in it, however, I was thinking that some nice tart coleslaw would be a great accompaniment.  My favorite coleslaw dressing is quite tangy and I think would go great with this bread pudding, so I decided to include it, in case you wanted to make it as a side with your St Paddy's Day meal.

Coleslaw Dressing:

• 1⁄2 cup cider vinegar
• 2 tablespoons vegetable oil
• 6 tablespoons sugar
• 1/2 teaspoon garlic powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon paprika
• 1 tablespoon spicy brown mustard

Square Cole Slaw Bowls

You can add mayo, if you like mayonnaise coleslaw dressing.  I prefer oil based, but this recipe can go either way.  As for what to put it on, I usually shred cabbage, onion, celery and green pepper.  I don't care for carrots, so I don't add them, but you could.  My Mom loved apples in her coleslaw, so you could add them too, if you like!

I hope you and your family loves your new Irish recipe.  Leave me a note and let me know how it turned out!

Jade    :)
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