Bone Suckin’® Savory Bread Pudding Recipe
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Cook Time

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Great recipe for brunch!
Recipe type: Side
Serves: 6-8

  • Bone Suckin’ Chicken Rub & Seasoning, 2 Tbsp.
  • Eggs, 5 large
  • Whole Milk, 1½ cups
  • Heavy Cream, ½ cup
  • Bacon, 6 slices, chopped
  • Shallot, 1, finely chopped
  • Garlic, 2 Tbsp., minced
  • Spinach or Arugula, 6 cups, fresh
  • Bread (Country Style), 6 cups, 1 inch cubes
  • Gruyere Cheese, 1½ cups, coarsely grated

  1. Preheat oven to 350˚.
  2. In a large bowl, whisk together Bone Suckin’ Chicken Seasoning & Rub, milk, cream, eggs, sea salt and pepper.
  3. Cook bacon in a skillet over medium for 10 minutes or until crispy. Transfer to paper towel to drain. Pour off all but 1 Tbsp. of bacon grease from skillet. Cook shallot and garlic, stirring constantly, in skillet for about 2 minutes or until golden brown. Add arugula or spinach in batches. Stir and cook until it wilts, about 2 minutes.
  4. Place bread cubes in the bowl with the egg mixture and add cheese. Add arugula/spinach, shallots and garlic into bowl. Transfer all of this into a 2 qt. baking dish and cover with foil. Bake for 30 minutes covered and an additional 10 minutes uncovered. Serve hot. It is even better the next day for leftovers. Recipe serves 6 to 8.


Bone Suckin’® Savory Bread Pudding Recipe  Buy Bone Suckin’ Chicken Seasoning & Rub >>