Potlucks are a test of strategy: you need something that travels well, feeds a crowd, and disappears before you have to haul leftovers home. After 15 years of testing, I've landed on this savory bread pudding as my go-to. It's a savory, cheesy, herb-loaded bake that works as a side or a main, and it's just as good at room temperature as it is hot.
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This recipe is built on pantry staples and can be prepped the night before. The key is using day-old bread – it soaks up the custard without turning to mush. You can swap in whatever cheese or vegetables you have on hand, making it endlessly adaptable for any potluck theme.
Whether you're feeding a backyard BBQ or an office holiday party, this dish delivers. It's forgiving, budget-friendly, and always gets asked for by name. Try it once, and you'll never stress about a potluck again.
Why You'll Love This Recipe
About the Ingredients
1 (1-pound/450g) loaf day-old sourdough or ciabatta bread, cut into 1-inch cubes
Stale bread is key – it soaks up custard without getting mushy. If using fresh bread, toast cubes at 350°F (175°C) for 10 minutes to dry them out.
2 tablespoons (28g) unsalted butter, plus more for greasing
Use salted butter in a pinch, just reduce added salt by 1/4 teaspoon.
1 large yellow onion, diced
Sweet onions like Vidalia work too – they add a milder flavor.
3 cloves garlic, minced
Fresh garlic is best, but 1 teaspoon garlic powder works in a pinch.
8 large eggs
Large eggs are standard; if using extra-large, reduce to 7.
2 cups (480ml) whole milk
Any milk works, but whole milk gives the richest custard. For dairy-free, use unsweetened almond milk.
1 cup (240ml) heavy cream
Half-and-half can replace cream for a lighter version.
1 tablespoon Dijon mustard
Yellow mustard works, but Dijon adds a subtle tang.
1 teaspoon dried thyme
Use 1 tablespoon fresh thyme if you have it – add it with the garlic.
1 teaspoon salt
Kosher salt is best; if using table salt, reduce to 3/4 teaspoon.
1/2 teaspoon black pepper
Freshly ground is ideal.
3 cups (340g) shredded sharp cheddar cheese
Gruyère or Swiss are great substitutes – they melt beautifully.
1/2 cup (20g) chopped fresh parsley, for garnish
Optional – fresh chives or basil also work.
Tips & Tricks
Use day-old bread
Fresh bread will turn to mush. If you only have fresh, cube it and dry it in a 300°F (150°C) oven for 10-15 minutes.
Don't over-soak
If assembling ahead, refrigerate for no more than 24 hours. Longer and the bread breaks down completely.
Let it rest
After baking, let the dish sit for 10 minutes before serving. This allows the custard to set and makes slicing cleaner.
Watch the top
If the top browns too quickly, tent loosely with foil for the last 15 minutes.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep
Preheat oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking dish with butter. Place bread cubes in the dish, spreading evenly.
2. Sauté Aromatics
Melt butter in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant. Remove from heat and let cool slightly.
3. Whisk Custard
In a large bowl, whisk eggs, milk, cream, Dijon mustard, thyme, salt, and pepper until fully combined.
4. Layer and Soak
Scatter the onion mixture over the bread. Sprinkle 2 cups of cheese over the top. Pour the custard evenly over everything. Press down gently with a spatula to ensure all bread is soaked. Cover and refrigerate for at least 30 minutes (or overnight).
5. Top and Bake
When ready to bake, sprinkle remaining 1 cup cheese on top. Bake uncovered for 45-55 minutes, until the custard is set and the top is golden brown and puffed. A knife inserted in the center should come out clean.
6. Rest and Serve
Let rest for 10 minutes. Garnish with parsley and serve warm or at room temperature.
Delicious Variations
Mediterranean
Add 1 cup chopped sun-dried tomatoes, 1/2 cup kalamata olives, and use feta instead of cheddar.
Southwest
Add 1 can drained black beans, 1 cup corn, and use pepper jack cheese. Top with fresh cilantro.
Breakfast
Add 1 cup cooked crumbled bacon and use Swiss cheese. Serve with maple syrup on the side.
How to Store Best Dishes To Bring To A Potluck
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze the baked, cooled dish for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a 350°F (175°C) oven for 15-20 minutes, or microwave individual portions for 1-2 minutes.
Frequently Asked Questions
Q: Can I make this potluck dish ahead of time?
Yes, assemble the dish completely (without baking) up to 24 hours in advance, then bake as directed. This is perfect for potlucks – just pop it in the oven when you arrive.
Q: What if I don't have day-old bread?
Use fresh bread, but cube it and dry it in a 300°F (150°C) oven for 10-15 minutes to remove excess moisture. This prevents sogginess.
Q: Can I substitute the heavy cream?
Yes, use half-and-half or even whole milk for a lighter custard, but note that the dish will be less rich and may set slightly softer.
Q: How do I know when it's done?
The top should be golden brown and puffed, and a knife inserted into the center should come out clean. The internal temperature should reach 165°F (74°C).
Q: Can I add meat to this recipe?
Absolutely, add 2 cups of cooked, crumbled sausage or diced ham to the onion mixture. It's a great way to turn it into a main dish.
Ready to be the potluck hero? Whip up this savory bread pudding for your next gathering, and watch it vanish. If you try it, let me know in the comments – I'd love to hear how it went.
Best Dishes To Bring To A Potluck
Best Dishes To Bring To A Potluck: a versatile, make-ahead casserole that feeds a crowd and travels well.
🧂 Ingredients
- 1 (1-pound/450g) loaf day-old sourdough or ciabatta bread, cut into 1-inch cubes
- 2 tablespoons (28g) unsalted butter, plus more for greasing
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 8 large eggs
- 2 cups (480ml) whole milk
- 1 cup (240ml) heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups (340g) shredded sharp cheddar cheese
- 1/2 cup (20g) chopped fresh parsley, for garnish
📋 Instructions
- 1Preheat and Prep — Preheat oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking dish with butter. Place bread cubes in the dish, spreading evenly.
- 2Sauté Aromatics — Melt butter in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 minute until fragrant. Remove from heat and let cool slightly.
- 3Whisk Custard — In a large bowl, whisk eggs, milk, cream, Dijon mustard, thyme, salt, and pepper until fully combined.
- 4Layer and Soak — Scatter the onion mixture over the bread. Sprinkle 2 cups of cheese over the top. Pour the custard evenly over everything. Press down gently with a spatula to ensure all bread is soaked. Cover and refrigerate for at least 30 minutes (or overnight).
- 5Top and Bake — When ready to bake, sprinkle remaining 1 cup cheese on top. Bake uncovered for 45-55 minutes, until the custard is set and the top is golden brown and puffed. A knife inserted in the center should come out clean.
- 6Rest and Serve — Let rest for 10 minutes. Garnish with parsley and serve warm or at room temperature.
Diego covers personal finance and side hustles, with a focus on creative ways to earn extra income. He writes from the perspective of a self-taught tinkerer who tests ideas himself, sharing what works and what doesn't. His approach is candid and numbers-driven, without the hype.
