Everything Spice Savory Bread Pudding

September 14, 2026
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Everything Bagel Savory Bread Pudding is basically everything you love about an everything bagel with cream cheese, but turned into a warm, cheesy breakfast casserole. Brioche or challah soaks up a creamy custard, then you add cream cheese, sharp cheddar, scallions, dill, and plenty of everything bagel seasoning. It’s really hard to go wrong here!

This is one of those recipes that makes brunch feel a little more fun. You can put it together the night before, pop it in the oven the next morning, and have a golden, cheesy bread pudding ready for everyone to dig into. And that combination of cream cheese and sharp white cheddar? Pretty darn good.

Start by buttering your baking dish and arranging the bread cubes evenly inside. Whisk together the eggs, milk, cream, Dijon, salt, and pepper to make a simple custard, then pour it over the bread. Gently press the bread down so it can soak up all that creamy goodness.

Next, scatter the cream cheese, cheddar, scallions, and dill throughout the bread.

Sprinkle with some of the everything bagel seasoning. Cover the dish and refrigerate it for at least a couple of hours or overnight. This gives the bread plenty of time to absorb the custard and lets all those flavors mingle.

When you’re ready to bake, take the bread pudding out of the refrigerator and let it sit for a bit. Sprinkle the remaining cheddar and everything bagel seasoning over the top, then drizzle with melted butter.

Bake until it’s puffed, golden, and set in the center.Let it rest for a few minutes before serving.

The combination of cream cheese and sharp white cheddar gives you that wonderful bagel-with-cream-cheese flavor, and the everything seasoning on top makes every bite extra delicious.

By the way, my photos show a half recipe. If you want to make the half recipe as I did, just cut all of the quantities in half, use an 8×8-inch baking pan and cut the baking time by 10 minutes or so.

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Everything Spice Savory Bread Pudding

Makes: 10-12 servings

Prep Time: 20 minutes

Bake Time: 40-50 minutes

Total Time: 1 hour plus chill time 2 hours

Ingredients

8 cups challah or brioche bread cubes (see Chef’s Note)
6 large eggs
2 cups whole milk
1 cup heavy cream
1 tsp Dijon
1 1/2 tsp kosher salt
1/2 tsp black pepper
4 ounces cream cheese
1 cup sharp white cheddar
1/2 cup scallions
2 tbsp fresh dill
2 tbsp everything bagel seasoning
2 tbsp melted butter

Instructions

Butter or spray a 9×13-inch square baking dish. Spread the bread cubes evenly in the dish.

Whisk together the eggs, milk, cream, Dijon, salt and pepper. Pour the custard over the bread and gently press the bread down so it absorbs the liquid.

Scatter the cream cheese, 1/4 cup of the cheddar, scallions and dill throughout the bread. Sprinkle with 2 teaspoons of the everything bagel seasoning. Cover and refrigerate for at least 2 hours or overnight.

Remove from the refrigerator about 30 minutes before baking.

Heat oven to 350°F. Sprinkle the remaining 1/4 cup cheddar and remaining 1 teaspoon everything seasoning over the top. Drizzle with melted butter.

Bake uncovered for 40-50 minutes, until puffed, golden and set in the center. Let rest for 10–15 minutes before serving.

Chef’s Note:

Buy a challah one day ahead and let it sit uncovered overnight. Slightly stale challah will soak up that custard beautifully while still giving you a nice, structured bread pudding.
My photos for this post are for a ½ recipe.