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bread pudding in baking dish just out of the oven
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4.50 from 2 votes

Challah Bread Pudding Herby Creamed Spinach and Gruyere

Fluffy challah bread, cozy herbs, creamed spinach, and loads of Gruyere cheese gives classic stuffing a twist. Upgrading your favorite holiday side dish with this challah bread pudding. Make this the day of or prep in advance, for easy holiday entertaining.
Prep Time20 mins
Active Time50 mins
Fridge/Resting Time30 mins
Total Time1 hr 50 mins
Course: Appetizer, Breakfast, Main Course, Side Dish
Cuisine: American
Keyword: Bread Pudding, Challah, Holiday Breakfast, Side Dish, Thanksgiving Side Dish
Servings: 8
Author: rylee


  • 1 large package challah sliced or diced
  • 32 oz. frozen spinach thawed and squeezed out dry YOU CAN THAW THE NIGHT BEFORE IN FRIDGE
  • 3 tablespoons butter or vegan butter
  • cup shallots chopped
  • 3 garlic cloves minced
  • ¼ cup fresh tarragon chopped
  • 7 oz. cream cheese
  • 1 teaspoon salt + more for egg mixture
  • ¼ teaspoon. red pepper
  • good crack of black pepper + more for egg mixture + more for egg mixture
  • 1 ¼ cups almond milk room temp
  • 5 large eggs room temp
  • 3 tablespoons dijon mustard
  • 1 ½ cups gruyere cheese shredded


  • Thaw spinach and wring out with paper towel until very dry
  • Arrange bread slices in a greased 9x13 baking dish (can be smaller too)
  • In a medium sauce pan over medium heat add butter and shallots and cook until softened, about 3 minutes
  • Add garlic and tarragon and cook another 20 seconds then add spinach, cream cheese, seasonings and mix until well combined and allow creamed spinach mixture to cool almost completely
  • In a large bowl combine almond milk, eggs, dijon mustard
  • Begin by whisking creamed spinach a little at a time so the egg mixture reaches the same temperature without the eggs scrambling. Then whisk it in completely.
  • Pour half of the mixture over challah, then add half of the cheese
  • Pour the other half of mixture, then the rest of the cheese
  • Refrigerate for 30 minutes and preheat oven to 350F
  • Remove from fridge and bake for 40-50 minutes.


To make a few hours ahead: This can be assembled a few hours ahead of time and kept in the fridge and bake off as normal.
To make a up to 3 days ahead: You can also make a few days ahead by prepping all of the components up to step 5 (keep the creamed spinach and egg mixture separate) in the instructions. This can be stored in the fridge for up to 3 days. When ready to make, combine creamed spinach and egg mixture and follow the steps from there.
To make it extra quick the day of, thaw your spinach out in the fridge the night before and then squeeze liquid out!