Onion and Feta Savory Bread Pudding

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
• onion
• feta cheese
• egg
• 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.

1. Heat the broth to a boiling point.
2. 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.
3. In the meantime, melt the butter, add the chopped onion and sauté until tender.
4. Dump it all over the moist bread. Gently fold in the feta, pepper, and parsley (if using); transfer to a greased baking dish.
5. 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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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

By Jas

This easy and delicious dish made with a few simple ingredients is a traditional Balkan way of using stale bread and it's great for breakfast, side, or a vegetarian main dish. 

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Breakfast, Main Course, Side Dish

Cuisine Bosnian

Yields 4 servings

Calories 494 kcal

EQUIPMENT

• Medium-size baking dish
• saucepan
• Bowls
• Skillet

Ingredients

1x2x3x

US Customary - Metric

• ▢ 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

Cook ModePrevent your screen from going dark

Instructions

• 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!

Notes

• 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.

Nutrition

Calories: 494kcal (25%) | Carbohydrates: 40g (13%) | Protein: 14g (28%) | Fat: 31g (48%) | Saturated Fat: 18g (90%) | Cholesterol: 127mg (42%) | Sodium: 1319mg (55%) | Potassium: 160mg (5%) | Fiber: 2g (8%) | Sugar: 10g (11%) | Vitamin A: 1173IU (23%) | Vitamin C: 4mg (5%) | Calcium: 270mg (27%) | Iron: 11mg (61%)

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