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 bread such as baguette, ciabatta, and other crusty artisan loaves, but crusty work too!
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!
MAKING THIS RECIPE OR OTHERS?
Don’t forget to post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #ALLTHATSJAS.
If you like bread puddings, you'll love these:
- CARAMEL APPLE PIE BREAD PUDDING
- MALVA PUDDING
- SWEET BREAD SOUFFLÉ
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.
Jodie Fitz says
Yummmmmm - thanks for sharing at Reader Tip Tuesday. xo
My pleasure, Jodie! Thanks for hosting 🙂
Miz Helen says
Your Frittata looks delicious, I just love a dish like this! Thanks so much for sharing with us at Full Plate Thursday and sure hope you have a great weekend!
Thank you, Miz Helen!
Jann Olson says
It looks really delicious! Thanks for sharing the recipe with SYC.
As simple as it gets, but really delicious! 🙂
What a lovely share! Sounds so delicious & tempting. Thanks for bringing this recipe to Fiesta Friday!
Many thanks! 🙂
Zeba@Food For The Soul says
oh my what a clever idea and the souffle looks like I could just take a fork and dig in 🙂
Awe, thank you much! Glad you like it 🙂
Life Diet Health says
Jas... My son is lactose-intolerant and instead of missing out, we'd just use lactofree cheese, although I think it would work with vegan cheese too! This reminds me of what we call 'bread & butter pudding' which although usually made as dessert is occasionally made savoury with cheese & caramelised onions. Thanks for bringing this to Fiesta Friday.
Laurena, I remember my grandmother just using bread and onions without the cheese and it was still delicious. Cheese makes it a bit "fancy", lol. Thank goodness there's vegan dairy as many people are lactose-intolerant. My youngest granddaughter has to cut it out of her diet for at least 6 months per doctor's orders. Sometimes it's still a challenge as you probably know. Hugs