This recipe for Italian Beef Bread Pudding has everything you love about a delicious Italian beef sandwich, only it's made in savory bread pudding form, so it's easier to share and more like a party!!
**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Savory Italian Beef Bread Pudding is available at the end of this post. OR you can hit the "jump to recipe" button (found above) to be taken directly to the recipe.
The ingredient list:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- brioche buns (7-8) torn and toasted
- frozen Buona beef and gravy (or other variety), thawed completely
- eggs
- salt and pepper
- shredded mozzarella cheese
- green bell peppers, seeded and sliced
- large onion, sliced
- olive oil
- dried basil
- dried oregano
- garlic powder
- lettuce leaves (Boston shown) for garnish, optional
Kitchen tools and equipment needed:
- 13" x 9" casserole dish
- cooking spray
- colander
- chef's knife
- cutting board
- medium skillet
- slotted spatula
- whisk
- cheese shredder
- measuring cups and spoons
- baking sheets with racks
- parchment paper (optional)
How this recipe came to be:
I tend to lay awake a night a lot thinking of recipes if I can't sleep.
Doesn't everyone? LOL
This particular night I came up with the idea for making an Italian Beef and Gravy Bread Pudding that would make use of the large container of frozen Italian beef and gravy I just purchased at the store earlier that day.
We live in the midwest, (Chicagoland to be exact) and if there is one sandwich midwesterners love more than all others, it's a wet and messy Italian Beef and Gravy on a hard roll with plenty of garlic and cheese.
Is it so wrong?
All that said, and with just a few simple steps, I've turned making several Italian beef and gravy sandwiches into one very large and savory bread pudding.
This savory Italian beef and gravy bread pudding can feed a hungry crowd with a whole lot less fuss than making individual sandwiches but it still has all the great flavor you've come to expect from a wet and messy beef and gravy sandwich topped with melted cheese.
Let me show you how...
Why this recipe works?
Because it pleases my manly men (and me too) who love a good Chicago-Style Italian Beef and Gravy Sandwich with peppers and onions.
The step-by-step photo instructions for making Italian Beef and Gravy Bread Pudding:
- Preheat oven to 375-degrees Fahrenheit.
- Rip and tear 6-7 brioche buns into bite-sized pieces, and lay them in a single layer on a baking sheet.
- Bake the bun pieces for 30 minutes to toast. Remove them from the oven and stir and toss them around. Return them to the oven for an additional 15-20 minutes until they turn a nice, crispy, golden brown. Set aside to cool.
- Meanwhile, remove the sliced Italian beef from the container (reserving the gravy at the bottom of the container). Using a chef's knife or santoku, chop the Italian beef into bite-sized pieces. Set aside.
- In a large bowl, whisk together 4 eggs, salt, pepper, and the gravy remaining in the container (approximately 4 cups) until completely combined.
- Spray a 13x9 baking dish with cooking spray and layer the toasted brioche bun pieces evenly into the bottom of the casserole dish.
- Top the layer of toasted brioche buns with the prepared chopped Italian beef, and then ladle the egg/gravy mixture evenly over top of the beef.
- If using, layer the caramelized onions and green pepper strips over the beef and gravy mixture and top then entire savory bread pudding with an even thick layer of shredded mozzarella cheese. (Directions on how to caramelized onions and green bell pepper can be found below).
- Top the casserole evenly with garlic poweder, dried basil, and dried oregano.
- Bake in a preheated 350-degree Fahrenheit oven for 50-60 minutes, or until the center is set and the cheese is brown and melted.
- Cool for at least 15 minutes before serving, and enjoy!
Why is there no milk in this savory bread pudding recipe?
Because I wanted the flavor of the beef gravy to shine through.
I felt that without milk the flavor of an Italian beef and gravy sandwich could really be accentuated.
How to prepare the bell pepper and onion layer:
- Add about 2 tablespoons of olive oil into a medium-sized skillet.
- Add the sliced and seeded bell peppers, along with the peeled and sliced onion.
- Cook over medium/high heat (stirring occasionally) for 7-10 minutes, or until the peppers are nicely soft and the onions are lightly caramelized.
Can the onion and peppers be made in advance?
Yes, they certainly can, and it's a real timesaver if you already have some prepared in the fridge.
Store them in an air-tight container in the fridge for up to 5-6 days.
What is the best way to thaw the frozen Italian beef and gravy?
I like to thaw it in the refrigerator for several days. It does take a little forethought to do it this way, but it is worth it.
However, if needed, the beef and gravy can be thawed a whole lot quicker by adding the entire container (well closed) into a sink of warm water. Allow the beef and gravy to sit (submersed under the water) for 30 minutes.
Drain the sink, and fill it again with warm water.
Continue this exact process until the entire contents of the container are completely thawed. It shouldn't take much longer than 60 minutes.
Does a prepackaged frozen beef and gravy mix need to be used?
Nope! Certainly not. I was just trying to keep it as simple as possible
Feel free to use 2 - 3 cups of chopped Italian beef (deli meat is fine), and 1 quart of your favorite homemade or store-bought beef broth or stock.
Then carry on with the recipe as written...
Can other bread be used in place of the brioche buns?
Sure thing. Use what you have on hand, or use your favorite bun.
A good and crusty Italian bread will be a great substitution.
Just remember that whatever type of bread you choose needs to be torn (or cut) into bite-sized pieces (for easier eating) and toasted in the oven to a beautiful golden brown before the layering and assembling can properly begin.
Can this Italian beef and gravy casserole be made in advance and baked the next day?
Wonderful idea!!
Prepare the entire casserole in advance and before baking, wrap it well with foil, and store it in the refrigerator for up to 24 hours.
Remove the casserole from the refrigerator for at least one hour before baking to allow it to come to room temperature, and then bake as the recipe instructs.
Can this savory bread pudding be frozen after baking?
You bet!
Wrap it well, or store individual portions in air-tight freezer containers and freeze for up to 3 months.
Additional Italian-inspired recipes you'll also enjoy:
*Slow Cooker Meatball Lasagna (shown below and featured in the video)
Traditional Italian Lasagna is a labor-intensive dish to make, but this Slow Cooker Meatball Lasagna takes only a fraction of the time to make but still has all the robust Italian flavor you love.
*Spaghetti Stuffed Bell Peppers (not shown)
Looking for a new “twist” on serving spaghetti? Look no further. Spaghetti Stuffed Bell Peppers will surprise and delight the entire family.
*Caprese Sausage Sandwich (shown below)
In the blink of an eye, and in only the time takes to cook Italian sausages you can have a deliciously easy Caprese Sausage Sandwich for dinner tonight!
*Italian Herb and Parmesan Quick Bread (not shown)
This Italian herb quick bread comes together in a snap with only one bowl, one spoon, and no kneading required. It’s fast, easy, and super delicious!
*Savory Italian Beef and Gravy Bread Pudding (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's easy, savory bread pudding recipe with Italian beef and gravy.
⭐If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating on the recipe card, along with a comment if you're so inclined. Thank you. 🙂
ITALIAN BEEF AND GRAVY BREAD PUDDING
Ingredients
- 7-8 brioche buns torn into bite-sized pieces
- 4 pounds prepared Buona Beef (found in the freezer section) thawed, chopped, and the gravy reserved
- 4 large eggs
- 2 teaspoons salt
- 1 teaspoon pepper
- 2½ cups shredded mozzarella
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1½ teaspoon garlic powder
- 2 teaspoons olive oil
- 2 medium green bell peppers seeded and sliced
- 1 medium onion peeled and sliced
Instructions
To prepare the bell peppers and onions:
- Add 2 tablespoons of olive oil into a large skillet.
- Add the sliced and seeded bell peppers, along with the peeled and sliced onion.
- Cook over medium/high heat (stirring occasionally) for 7-10 minutes, or until the peppers are nicely soft and the onions are lightly caramelized. Set aside until ready to use.
- Caramelized onions and bell peppers may be made in advance and kept in the refrigerator for 4-5 days.
- Preheat oven to 375-degrees Fahrenheit.
- Rip and tear 6-7 brioche buns into bite-sized pieces, and lay them in a single layer on a baking sheet.
- Bake the bun pieces for 30 minutes to toast. Remove them from the oven and gently stir. Return them to the oven for an additional 15-20 minutes until they turn golden brown. Set aside to cool.
- Meanwhile, remove the sliced Italian beef from the container (reserving the gravy at the bottom of the container). Using a chef's knife or santoku, chop the Italian beef into bite-sized pieces. Set aside.
- In a large bowl, whisk together 4 eggs, salt, pepper, and the gravy remaining in the container (approximately 4 cups) until thoroughly combined.
- Spray a 13x9 baking dish with cooking spray and layer the toasted brioche bun pieces evenly into the bottom of the casserole dish.
- Top the layer of toasted brioche with the prepared chopped Italian beef, and then ladle the egg/gravy mixture evenly over the top of the beef.
- If using, layer the caramelized onions and green pepper strips over the beef and gravy mixture and top the entire savory bread pudding with an even thick layer of shredded mozzarella cheese.
- Top the casserole evenly with the garlic powder, dried basil, and dried oregano.
- Bake in a preheated 350-degree Fahrenheit oven for 50-60 minutes, or until the center is set and the cheese is melted.
- Cool for at least 15 minutes before serving, and enjoy!
Nutrition
I sincerely hope you've enjoyed today's fun Italian-inspired casserole recipe for Savory Beef and Gravy Bread Pudding as much as I've enjoyed (eating) and bringing it to you!
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