A New Kind of Comfort: Reinventing a Classic
Have you ever stood in your kitchen, caught between two deep-rooted cravings, and wondered if you had to choose? Some evenings, especially when the Oregon air turns crisp and the pine trees outside my window are just silhouettes against a lavender sky, my heart calls for two things at once: the soulful, tomato-rich bake of a classic Eggplant Parmesan and the custardy, soul-soothing embrace of a savory bread pudding. But what if you could unite these two titans of comfort food into one glorious, cheesy, unforgettable dish? That question, whispered on a quiet Tuesday evening, led me to one of my family’s new favorite meals: this Eggplant Parmesan Bread Pudding.
The idea started, as many good things do, with a need to be resourceful. I had a half-loaf of day old sourdough from the farmers market and a few beautiful, glossy eggplants that needed a purpose. My mind immediately went to the traditional Parmigiana my grandmother used to make, a dish so laden with memory I can almost smell the garlic and basil just by thinking of it. But I also craved the rustic, humble satisfaction of a strata, a dish that turns simple bread and eggs into something magnificent. This recipe is the delicious intersection of those two worlds. It’s not just a casserole; it’s a story told in layers. You get the tender, roasted eggplant, the bright, herby marinara, and the creamy pockets of mozzarella, all held together by a rich, Parmesan-infused custard that soaks into every morsel of bread. It’s one of those comfort food recipes that feels both nostalgic and brand new, a true culinary hug in a baking dish. This savory eggplant dish redefines what a casserole can be, transforming it from a simple weeknight meal into a heartfelt experience.
Why You’ll Love This Savory Eggplant Bread Pudding
This Eggplant Parmesan Bread Pudding has quickly become a standout recipe in my kitchen, and I have a feeling it will in yours, too. When Ethan, my husband, first saw me assembling it, he was intrigued. By the time he was taking photos of the final golden, bubbling bake, the whole family was hovering, spoons in hand. It’s one of those dishes that just works, and here’s why you’ll find yourself making it again and again.
The Ultimate Fusion of Flavors: This dish takes everything you adore about Eggplant Parmesan, the tender eggplant, the zesty marinara, the gooey mozzarella, and marries it with the rich, custardy texture of a great savory bread pudding. It’s like an Italian casserole and a classic strata recipe had a beautiful baby. Each bite offers a perfect balance of soft, soaked bread, silky eggplant, and melted cheese, creating a truly memorable texture and taste.
A Brilliant Way to Use Leftovers: Do you have day old bread sitting on your counter? This is its moment to shine. This is a fantastic leftover bread eggplant parmesan recipe, transforming something that might have been wasted into the star of the show. Whether you use crusty sourdough, a French baguette, or a simple country loaf, stale bread is a feature, not a flaw, as it soaks up the savory custard beautifully.
A Hearty and Satisfying Vegetarian Main: Finding a standout vegetarian main course that feels special enough for company but is easy enough for a weeknight can be a challenge. This dish fits the bill perfectly. It’s substantial, packed with flavor, and satisfying enough to be the centerpiece of any meal. It’s one of my favorite Meatless Monday recipes because it feels indulgent and celebratory without a bit of meat.
Perfect for Entertaining and Meal Prep: This is an ideal dish for a dinner party or family gathering. You can assemble the entire Eggplant parmesan bread pudding casserole ahead of time, which is a lifesaver when you’re hosting. A make ahead eggplant parmesan bread pudding is a host’s best friend; just pop it in the oven before your guests arrive, and your home will fill with the most incredible aroma of garlic, basil, and baking cheese. For a different take on a make ahead vegetable bake, you might also love this zucchini and parmesan bread pudding.
Incredibly Adaptable: This recipe is a wonderful template for your own creativity. As you’ll see in the variations below, you can easily adjust the spice level, add different vegetables, or swap out the cheeses. It’s a forgiving and flexible dish that invites you to make it your own. It answers the question, “What is savory bread pudding made of?” with a resounding, “Whatever delicious things you have on hand!”
Ingredients for Eggplant Parmesan Bread Pudding
Here is everything you’ll need. I find that using high quality ingredients, especially good bread and cheese, really makes this dish sing.
- 1 large eggplant (about 1.5 lbs), cut into ½ inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- ½ teaspoon black pepper
- 1 loaf (about 1 lb) day old crusty bread, like sourdough or ciabatta, cut into 1 inch cubes
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus more for sprinkling
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, for a little heat)
- 2 cups your favorite marinara sauce
- 8 ounces fresh mozzarella, torn or cubed
- ¼ cup fresh basil leaves, chopped
Substitutions:
- For the Bread: Any sturdy, day-old bread will work. A French baguette or Italian loaf is great. For a gluten free eggplant parmesan bread pudding, simply use your favorite gluten free loaf. For a tangier twist, making an eggplant parmesan bread pudding with sourdough is my personal favorite.
- For the Cheese: You can substitute the fresh mozzarella with provolone or an Italian cheese blend. The Parmesan can be swapped for Pecorino Romano for a saltier, sharper flavor.
- For the Dairy: For a slightly lighter version, you can use all milk instead of the milk and cream combination, though the custard will be less rich.
A Step by Step Guide to a Perfect Bake
Making this baked eggplant parmesan bread pudding is a process of layering flavors and textures. It’s a quiet, rhythmic task that I find incredibly meditative. Put on some music, pour a glass of wine, and enjoy the process. Here’s how to make eggplant parmesan bread pudding from start to finish.
Step by Step Instructions
Roast the Eggplant: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the eggplant cubes with the olive oil, ½ teaspoon of salt, and the black pepper. Spread them into a single layer, making sure they aren’t crowded (use two sheets if necessary). Roast for 20-25 minutes, flipping halfway through, until the eggplant is tender, browned, and slightly caramelized at the edges. This step is crucial for developing a deep, savory flavor. Set aside to cool slightly.
Prepare the Bread: While the eggplant is roasting, place your bread cubes for baking in a large bowl. A wide, shallow bowl works best, as it gives you plenty of room to mix everything without crushing the bread.
Make the Custard: In a separate medium bowl, whisk together the eggs until they are light and frothy. Whisk in the milk, heavy cream, the 1 cup of Parmesan cheese, minced garlic, dried oregano, the remaining ½ teaspoon of salt, and the optional red pepper flakes. Continue whisking until everything is well combined and the Parmesan is evenly distributed. This savory custard is the heart of the dish, much like in a traditional bread pudding, but with a cheesy, Italian twist.
Soak the Bread: Pour the prepared custard over the bread cubes in the large bowl. Gently toss with your hands or a rubber spatula to ensure every piece of bread is coated. Let the mixture sit for at least 20 minutes, or up to an hour, tossing occasionally. This allows the stale bread to absorb the rich custard, which is the secret to a creamy, not soggy, bread pudding.
Assemble the Casserole: Reduce the oven temperature to 375°F (190°C). Grease a 9×13 inch baking dish. Gently fold the roasted eggplant and half of the torn mozzarella into the soaked bread mixture.
Layer the Flavors: Transfer half of the bread and eggplant mixture into the prepared baking dish, spreading it into an even layer. Dollop half of the marinara sauce over the top. Sprinkle with half of the chopped fresh basil. Repeat with the remaining bread mixture, then dollop the remaining marinara sauce over the top. Tuck the remaining pieces of baked eggplant parmesan bread pudding with mozzarella into the top layer.
Bake to Golden Perfection: Sprinkle the top generously with a little extra Parmesan cheese. Bake, uncovered, for 45-55 minutes, or until the custard is set, the top is golden brown and bubbly, and a knife inserted into the center comes out clean.
Rest and Serve: Let the bread pudding rest for at least 10-15 minutes before serving. This allows the custard to fully set and makes it much easier to slice and serve. Garnish with the remaining fresh basil just before bringing it to the table.
Pro Tips and Delicious Variations
Over the years, I’ve learned that recipes are more like living conversations than static sets of rules. This dish is no exception! Here are a few tips I’ve picked up and some fun eggplant parm bread pudding variations to inspire your next kitchen adventure.
Salt Your Eggplant (If You Have Time): While not strictly necessary for this recipe, if you find eggplant to be bitter, you can salt it before roasting. Place the eggplant cubes in a colander, sprinkle generously with salt, and let them sit for 30-60 minutes. The salt will draw out excess moisture and bitterness. Rinse the eggplant thoroughly and pat it completely dry before tossing with olive oil and roasting as directed.
Don’t Rush the Soak: The most important tip for any bread pudding, sweet or savory, is to let the bread fully absorb the custard. A minimum of 20 minutes is good, but 45-60 minutes is even better. This ensures a creamy, consistent texture throughout and prevents dry spots. If your bread is particularly hard, it may need the full hour. This step defines the difference between a simple bake and a true bread pudding.
Choose the Right Bread: The best bread for eggplant parmesan bread pudding is something sturdy and a day or two old. Fresh, soft bread will turn to mush. A crusty sourdough adds a wonderful tangy flavor that complements the rich cheese and tomato. Ciabatta, a rustic Italian loaf, or a French baguette are also excellent choices. The crust adds a fantastic chewy texture to the final dish.
Delicious Variations:
- Spicy Eggplant Parmesan Bread Pudding: For those who like a little kick, double the red pepper flakes in the custard. You can also use a spicy arrabbiata sauce instead of regular marinara for an extra layer of heat.
- Add Some Greens: Fold in a few handfuls of fresh spinach or chopped kale with the eggplant for added nutrients and color. The greens will wilt down beautifully during baking. You might get inspiration from this delicious spinach and cheese bread pudding.
- Make It Meaty: For a non vegetarian version, add ½ pound of cooked and crumbled Italian sausage (either sweet or hot) to the bread mixture along with the eggplant. It turns the dish into an even heartier, more robust meal.
- Healthy Eggplant Parmesan Bread Pudding: To make a lighter version, you can use whole wheat or sprouted grain bread, substitute half of the heavy cream with milk, and use part skim mozzarella. It will still be incredibly delicious and comforting.
My Favorite Ways To Serve This Dish
One of the questions I get asked most is, “what to serve with eggplant parmesan bread pudding?” Because it’s so rich and satisfying, I find it pairs best with simple, fresh sides that provide a bit of contrast. The bread pudding is the star of the show; everything else is just a supporting character.
- A Simple Arugula Salad: This is my go-to pairing. A simple salad of fresh arugula, shaved Parmesan, and a bright lemon vinaigrette is the perfect counterpoint. The peppery bite of the arugula and the acidity of the lemon dressing cut through the richness of the cheese and custard beautifully.
- Garlic Roasted Broccolini: A side of crisp tender green vegetables is always a good idea. Toss some broccolini or asparagus with olive oil, garlic, and a pinch of salt, then roast until tender. The slight bitterness of the greens balances the savory bake.
- A Glass of Italian Red Wine: For the adults at the table, a glass of Chianti Classico or Barbera is a wonderful companion. The wine’s bright acidity and earthy notes complement the tomato and herbs in the dish perfectly, making the meal feel even more special.
- As a Standalone Star: Honestly, this eggplant bread pudding for dinner party settings is so complete on its own that it doesn’t need much else. A generous slice in a shallow bowl is a meal in itself, perfect for a cozy night in. In fact, if you’re interested in the technique behind savory puddings, Food Network has a great guide on savory bread pudding recipes that showcases their versatility.
Storage and Reheating Instructions
This eggplant parmesan bread pudding casserole is fantastic the next day, and the flavors often deepen overnight.
- To Store: Allow the bread pudding to cool completely, then cover the baking dish tightly with plastic wrap or foil, or transfer leftovers to an airtight container. It will keep in the refrigerator for up to 4 days.
- To Reheat: The best way to reheat it is in the oven. Place the desired portion in an oven safe dish, cover with foil to prevent the top from getting too dark, and bake at 350°F (175°C) for 15-20 minutes, or until warmed through. For a quicker option, you can microwave individual slices, but the texture will be softer.
- To Freeze: Yes, “Can I freeze eggplant parmesan bread pudding?” is a common question, and the answer is yes! You can freeze the entire baked casserole or individual portions. Wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating as directed above.
Frequently Asked Questions
Here are some questions I often see from readers. Hopefully, these answers help you feel confident as you head into the kitchen!
Can I make this gluten-free?
Absolutely. To make a gluten free eggplant parmesan bread pudding, simply substitute the regular bread with your favorite gluten free loaf. Make sure it’s a sturdy, rustic-style bread that can hold up to the custard. I’ve had great success with gluten-free sourdough and multigrain breads.
What is the best bread for eggplant parmesan bread pudding?
The ideal bread is stale, crusty, and able to absorb liquid without turning to mush. My personal favorite is a day or two old sourdough for its tangy flavor and chewy texture. A French baguette, ciabatta, or any rustic Italian loaf are also excellent choices. Avoid soft sandwich bread.
Can I prepare this dish in advance?
Yes, this is a fantastic make ahead eggplant parmesan bread pudding. You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time since it will be going into the oven cold.
Is eggplant parmesan bread pudding healthy?
“Healthy” is such a personal word. I like to think of this as a healthy eggplant parmesan bread pudding for the soul. It’s made with whole ingredients like eggplant, tomatoes, and fresh herbs. While it is an indulgent dish with cream and cheese, it’s all about balance. It’s a perfect example of modern comfort food recipes that nourish the heart. You can certainly make lighter substitutions as mentioned in the variations section if you prefer. For a classic take on the original, this Eggplant Parmesan II from Allrecipes is a fantastic reference.
A Dish Full of Heart
In our home, some recipes are more than just food; they are edible memories. This Eggplant Parmesan Bread Pudding has become one of them. It’s the dish I make when I want to turn an ordinary evening into something special, when I want to show my family love through layers of cheese and bread and savory custard. It reminds me that the best cooking often comes from a place of creative resourcefulness, from seeing the potential in a humble loaf of bread or a simple garden vegetable.
Like a good story, this dish takes a little time to come together. But the patient layering, the gentle mixing, and the quiet waiting are all part of the joy. I don’t chase perfection in food, I chase connection. And a warm, bubbling casserole, shared with the people you love, is one of the most beautiful connections there is. For a sweeter take on this comfort classic, you might also adore our family’s best bread pudding recipe.
I hope you give this recipe a try. And when you do, I would love to hear about it. Leave a comment below and tell me how it turned out, or share a memory of your own favorite comfort food. Happy cooking.
Eggplant Parmesan Bread Pudding
Equipment
- Baking sheet
- 9×13-inch baking dish,
- large mixing bowl,
- Rubber Spatula
Ingredients
Eggplant
- 1.5 lbs large eggplant cut into ½ inch cubes
- 2 tbsp olive oil
- 1 tsp salt divided
- ½ tsp black pepper
Bread
- 1 lb day old crusty bread like sourdough or ciabatta, cut into 1 inch cubes
Custard
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese plus more for sprinkling
- 2 cloves garlic minced
- 1 tsp dried oregano
- ½ tsp red pepper flakes optional, for a little heat
Sauce and Cheese
- 2 cups marinara sauce your favorite
- 8 oz fresh mozzarella torn or cubed
- ¼ cup fresh basil leaves chopped
Instructions
- Preheat your oven to 400°F (200°C). On a large baking sheet, toss the eggplant cubes with the olive oil, ½ teaspoon of salt, and the black pepper. Spread them into a single layer, making sure they aren’t crowded (use two sheets if necessary). Roast for 20-25 minutes, flipping halfway through, until the eggplant is tender, browned, and slightly caramelized at the edges. Set aside to cool slightly.
- While the eggplant is roasting, place your bread cubes in a large bowl. A wide, shallow bowl works best, as it gives you plenty of room to mix everything without crushing the bread.
- In a separate medium bowl, whisk together the eggs until they are light and frothy. Whisk in the milk, heavy cream, the 1 cup of Parmesan cheese, minced garlic, dried oregano, the remaining ½ teaspoon of salt, and the optional red pepper flakes. Continue whisking until everything is well combined and the Parmesan is evenly distributed. This savory custard is the heart of the dish.
- Pour the prepared custard over the bread cubes in the large bowl. Gently toss with your hands or a rubber spatula to ensure every piece of bread is coated. Let the mixture sit for at least 20 minutes, or up to an hour, tossing occasionally. This allows the stale bread to absorb the rich custard, which is the secret to a creamy, not soggy, bread pudding.
- Reduce the oven temperature to 375°F (190°C). Grease a 9×13 inch baking dish. Gently fold the roasted eggplant and half of the torn mozzarella into the soaked bread mixture.
- Transfer half of the bread and eggplant mixture into the prepared baking dish, spreading it into an even layer. Dollop half of the marinara sauce over the top. Sprinkle with half of the chopped fresh basil. Repeat with the remaining bread mixture, then dollop the remaining marinara sauce over the top. Tuck the remaining pieces of mozzarella into the top layer.
- Sprinkle the top generously with a little extra Parmesan cheese. Bake, uncovered, for 45-55 minutes, or until the custard is set, the top is golden brown and bubbly, and a knife inserted into the center comes out clean.
- Let the bread pudding rest for at least 10-15 minutes before serving. This allows the custard to fully set and makes it much easier to slice and serve. Garnish with the remaining fresh basil just before bringing it to the table.
