Bake these individual savoury bread puddings in muffin pans. Made with sundried tomatoes, feta cheese and day-old bread, they’re a unique alternative to stuffing at a Thanksgiving or Christmas dinner. 

Yield: Makes 18.



  • 12 cups day-old ciabatta bread cubes or baguette cubes (1/2 inch)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tsp oil from oil-packed sun-dried tomatoes or canola oil
  • 1/2 cup diced onion
  • 1 cup diced drained oil-packed sun-dried tomatoes, patted dry
  • 3 cloves garlic, finely chopped
  • 1/2 tsp anchovy paste
  • 1 1/2 cups milk (2%)
  • 1 cup whipping cream
  • 5 large eggs, lightly beaten


  1. Preheat oven to 350°F.
  2. Combine bread cubes, feta cheese and Parmesan cheese in a large bowl; set aside.
  3. Heat oil in a medium saucepan over medium heat. Add onion and sauté until softened, about 3 minutes. Add sun-dried tomatoes, garlic and anchovy paste; sauté for 3 minutes. Add milk and cream; stir to combine. Bring to a simmer. Remove from heat and cool slightly.
  4. Gradually add beaten eggs to milk mixture, whisking constantly until blended. Pour egg mixture over bread cube mixture and stir gently to combine. Divide mixture among 18 greased muffin cups.
  5. Bake until golden brown and a knife inserted in centres comes out clean, about 25 - 30 minutes. Let stand for 5 minutes before serving.
Nutritional analysis per pudding:

157 calories, 9.7 g fat, 5.5 g protein, 12.1 g carbohydrate, 0.8 g fibre, 212 mg sodium


If desired, mixture may be divided among greased heatproof ramekins. Bake until golden brown and a knife inserted in centres comes out clean.