Croque Madame Bread Pudding

Croque Madame Bread Pudding

Give your bread pudding a delicious twist with this Croque Madame inspired recipe.

3.0 from 1 reviews
Croque Madame Bread Pudding
Yields: 12 to 14 servings
  • 1 pound Canadian bacon, cut into ½-inch cubes
  • 14 large eggs, divided
  • 2 cups whole milk
  • 1 cup shredded Gruyère cheese
  • 1 cup shredded Swiss cheese
  • 1 cup heavy whipping cream
  • 1 tablespoon plus 1 teaspoon chopped fresh thyme, divided
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 10 cups sourdough bread, cubed (about 1 pound)
  1. Preheat oven to 400°. Spray a 13x9-inch baking dish with cooking spray.
  2. In a large bowl, whisk together bacon, 6 eggs, milk, cheeses, cream, 1 tablespoon thyme, salt, and pepper. Fold in cubed bread. Spoon into prepared pan.
  3. Bake for 25 minutes. Carefully remove from oven, and place on a wire rack. Crack remaining 8 eggs, one at a time, into a small bowl. Gently pour eggs on top of bread pudding.
  4. Bake 30 minutes more. Increase oven temperature to broil. Bake 5 minutes more to ensure whites are set and bread is toasted. Sprinkle with remaining 1 teaspoon thyme. Serve warm.

Find more of our favorite bread pudding recipes in our newest edition of Louisiana Cookin’


  1. This looked so delicious, I was dying to make it. Next time I will lower the temp to 325-350 and cook longer before adding eggs. The casserole was really good (I added green onions), but the eggs on top were overcooked and rubbery. I love breakfast and will definitely make this again, though.


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