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A serving of Savory Italian Beef Bread Pudding on a bed of lettuce with a fork.
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ITALIAN BEEF AND GRAVY BREAD PUDDING

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 so it's more like a party!!
Prep Time40 mins
Cook Time1 hr
Total Time1 hr 40 mins
Course: Easy Main Course
Cuisine: Italian Cuisine, Italian-inspired
Keyword: Italian beef and gravy bread pudding, savory bread pudding with beef and gravy, savory Italian beef bread pudding
Servings: 8 servings
Calories: 740kcal
Author: Renee - Kudos Kitchen

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
  • cups shredded mozzarella
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 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

Serving: 1serving | Calories: 740kcal | Carbohydrates: 38g | Protein: 20g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 1174mg | Potassium: 150mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1118IU | Vitamin C: 25mg | Calcium: 248mg | Iron: 2mg