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Parmesan Bread Pudding Recipe

Recipe compliments of Chef Bill Starbuck, Executive Corporate Chef at Lucky Strike. Try serving this rich, cheesy Parmesan Bread Pudding at dinner alongside beef short ribs, roast pork loin, or roasted chicken. It makes a wonderful side dish for brunch, too!

Servings: 8

Active time: 25 minutes

Total time:


  • 1/2 loaf of brioche bread, cut into 1" cubes
  • 3 1/3 c of manufactured cream or heavy cream
  • 6 Davidson's Safest Choice® pasteurized egg(s)
  • 3 c sautéed onions
  • 1 1/2 c Swiss cheese, shredded
  • 2 c Parmesan cheese, grated
  • 1 1/2 c cottage cheese
  • 4 tsp salt
  • 1 1/2 tsp black pepper


  1. Butter a 9 X 12” baking pan very well.
  2. Mix bread cubes with cream and eggs.
  3. Add sautéed onions, Swiss cheese, Parmesan cheese, cottage cheese, salt, and pepper. Stir.
  4. Pour into pan. Cover and bake at 350° F for 35 minutes. Uncover and bake for another 35 minutes at 325°.

Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 690
Calories from Fat 500
Total Fat 56g (86% DV)
Saturated Fat 32g (160% DV)
Trans Fat 1g
Cholesterol 320mg (107% DV)
Sodium 1900mg (79% DV)
20g (7% DV)
Dietary Fiber 1g (4% DV)
Sugars 4g
Protein 28g
Vitamin A 35%
Vitamin C 2%
Calcium 50%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.