Peloton Savory Bread Pudding

This savory bread pudding is packed with flavor and takes comfort food to a whole new level! 

Servings: 12 10-ounce portions (roughly 1 gallon)

Cook Time: 2 1/2 hours 45 minutes, including 1 hour drying bread crumbs

Pair With: Trione Vineyards & Winery 2011 Russian River Valley River Road Ranch Chardonnay

Source: Peloton Catering and Trione Vineyards & Winery


1 pound loaf multigrain or sourdough bread
2 ounces olive oil
1 cup bacon, thick cut, 1/4" dice
1 cup yellow onion, peeled, small diced
1 1/2 tablespoons garlic, minced
1 quart heavy cream
2 each, bay leaf
Kosher salt and fresh ground black pepper, as needed
1 tablespoon Italian parsely, finely chopped 
1 tablespoon fresh thyme, finely chopped
9 eggs, whisked  9 eggs, whisked 
non-stick spray



1. Cut the bread into ½”  cubes, then lay out on a sheet tray for an about an hour to air dry.
2. Heat a heavy-bottom sauce pot over medium low heat, add the oil and the bacon. Slowly render out the fat of the bacon until crispy.
3. Add the onion and garlic, sweat until translucent. Add the heavy cream & bay leaf, season with salt and pepper. Let the mixture simmer for 30 minutes. Turn on the oven to preheat to 350 ° F. Remove bay leaf from the simmering mixture and add the chopped parsley and thyme.
4. Temper in the eggs to the cream mixture by adding them in very slowly, stirring the mixture. In a large bowl, pour the egg cream mixture over the bread cubes. Season again with salt and pepper.
5. Place mixture into a baking dish sprayed with non-stick spray and cover. Put the baking dish into a water bath. Cook until the center of the pudding is firm, about 1 hour.

*note: add any braised meats on top of this savory bread pudding to create a fuller meal.

Recipe Courtesy Of

Trione Vineyards & Winery

Trione’s state-of-the-art winemaking facility and tasting room was built alongside Sonoma County’s historic Old Stone Building, dating back to 1908.