This onion and feta bread pudding was made by our grandmas in the simplest way possible, using the cheapest and most available ingredients. However, just tossing in a few spices and cheese transforms it from a simple to a spectacular dish.
This traditional Balkan way of transforming old bread into succulent eating is a poor man’s dish to some and a taste of childhood to others.
Bread pudding with onion and feta
Never throw away bread. That’s what my mom taught me and mom knows best! I have come to discover that she’s right in saying that because it has so many uses.
You can transform a stale loaf into crunchy garlic crostini, breadcrumbs or croutons, and who doesn’t love to incorporate any of that into their meals? Sometimes I plan ahead and purposely let my rolls go a little stale just to make this savory pudding recipe we call popara.
The combination of onions and feta cheese in this dish and it’s absolutely to die for. I always like to say that there is no old bread that can’t find its cheese. And mine has found a heaping serving of feta. What a love story!
What is bread pudding?
It is a bread-based dish, usually containing eggs and milk, that is baked and served as a savory main or side dish, or sweetened to make dessert.
What’s in this savory bread pudding?
You’ll need just a few pantry staples to make it:
- stale rolls or bread
- butter or oil
- feta cheese
- sour cream
People also asked:
1. WHAT’S THE BEST TYPE OF BREAD TO USE?
The first rule is to use leftovers. A leftover loaf that is sitting on your counter for a couple of days will be perfect for this dish. Fresh bread tends to turn into a mush.
Always use good quality rolls or breads such as baguette, ciabatta, and other crusty artisan loaves, but crusty work too!
Onion and feta savory bread pudding is an #easy and delicious meal made with #simple ingredients and it's great for #breakfast, #side or a main dish. #breadpudding
2. WHAT TO SERVE WITH THIS DISH?
Honestly, this savory pudding is best with salad greens for lunch or supper, but it also makes a good accompaniment to sausages and roasted meats.
Now, if you’re like me and like to experiment and think outside of the box, I suggest dumping the boxed stuffing and serving this instead with your holiday meals. Note: you can’t stuff your bird with this. Trust me, it would be a complete mess.
3. HOW LONG DOES THIS SAVORY PUDDING LAST?
The leftovers will stay good in the fridge for about 3-4 days.
How to make onion and feta bread pudding?
*Keep scrolling to get the full (printable) recipe and ingredient amounts.
- Heat the broth to a boiling point.
- Meanwhile, cut or tear rolls into bite-size pieces. Place it in a bowl and pour broth over it. Set aside until liquid is absorbed.
- In the meantime, melt the butter, add the chopped onion and sauté until tender.
- Dump it all over the moist bread. Gently fold in the feta, pepper, and parsley (if using); transfer to a greased baking dish.
- In a separate bowl, beat the egg with nutmeg, sour cream, and a pinch of salt. Pour over the mixture and bake for 30 minutes. Enjoy!
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MAKING THIS RECIPE OR OTHERS?
If you like bread puddings, you’ll love these:
Bread Soufflé - Frittata with Stale Bread Recipe
- Medium-size baking dish
- 4 crusty bread rolls or leftover bread a day or two old
- 2 cups vegetable broth water with a bouillon cube works fine too
- 3 tablespoons butter or oil
- 1 small onion chopped
- 1 tablespoon chopped fresh parsley optional
- 1 teaspoon black pepper
- 1 cup feta cheese crumbled
- 1 egg
- 1 pinch nutmeg
- 1 cup sour cream
- Salt to taste
- Preheat oven to 350 degrees Fahrenheit.
- In a small saucepan, bring 2 cups vegetable broth to a boil.
- Cut or tear bread into bite-size pieces. Place bread in a large mixing bowl and pour broth over it. Set aside until liquid is absorbed.
- Meanwhile, melt 3 tablespoons butter in a small skillet over medium-high heat. Add the chopped onion and sauté until tender, about 10 minutes. Remove from heat and add to the moist bread. Gently fold 1 cup feta, 1 teaspoon pepper, and 1 tablespoon chopped fresh parsley into the bread mixture. Transfer to a medium-size greased baking dish.
- In a separate bowl, beat the egg with a pinch of nutmeg, 1 cup sour cream, and a pinch of salt. Pour over the bread mixture and bake for 30 minutes.
- Let sit for 10 minutes before serving. Serve with salad greens or as a side dish. Enjoy!
- Substitute broth with Vegeta, the amazing Croatian vegetable seasoning I can't live without.
- Be careful not to over-salt the dish as cheese and broth already contain salt!
- For the best results, read additional tips in the post above.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.
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