Meatball Bread Pudding Recipe -
Meatball Bread Pudding Recipe

Meatball Bread Pudding

Recipe by  

"The ingredients in this dish are similar to the ones my mom uses to make meatballs--tomatoes, ground beef, cheese, and herbs bound together with eggs. A great way to use dried-out leftover bread."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    40 mins

    1 hr 5 mins


  1. Crumble the ground beef into a large skillet over medium heat. Add onions and garlic; cook and stir until evenly browned. Drain off excess fat. Stir in the red wine, tomatoes, oregano, red pepper flakes and sea salt. Bring to a boil, then reduce heat to low, and simmer for 20 minutes.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. In a medium bowl, whisk together the eggs, brown sugar and half-and-half. Place the bread cubes in a 2 quart casserole dish, or square baking pan. Pour in the egg mixture, and chicken stock, and stir in the ground beef mixture. The bread should be saturated. Sprinkle half of the Romano cheese over the top.
  4. Bake for 40 minutes in the preheated oven, until the top is golden and the center is set. Portion into individual bowls, and top each one with some of the remaining Romano cheese.
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Reviews More Reviews

Most Helpful Positive Review
May 26, 2006

I wasn't sure what to expect with this recipe. It is really good, easy, and flavorful. I did use more ground beef than it called for. I used a whole pound because that is what I had defrosted. I think next time I will again use the whole pound. Thanks for a really good recipe.

Most Helpful Critical Review
Jan 23, 2007

My husband made this recipe and followed it exactly. It smelled really really good while it was cooking but we had a few complaints about the taste. It needed more meat (or less bread)and it just seemed as if something was missing. Maybe some shredded mozzerella cheese? I'm not sure but I'm not going to find out because I don't plan on making it again. Sorry.


15 Ratings

Jul 18, 2005

This was very tasty and incredibly easy! I could incorporate all 4 food groups and my kids had no idea - they just knew they wanted more!

Feb 13, 2008

This recipe is a really great idea and a bit of a retake on something my mom used to make which was savoury bread and butter pudding, but this is better because everything is nice and moist. I cheated a lot and used a packet of pre-cooked spaghetti mince which I make in huge quantities and keep in the freezer for quick dinners, but which has all the ingredients required for the mince in this recipe anyway. I chopped some extra fresh tomatoes and threw those in to up the veggie content. I used leftover hotdog rolls, cubed. I also used 4 eggs, milk and no stock. I then microwaved it, covered, for about 6 mins. Added grated cheese and then 2 mins more. Fab idea!

Nov 01, 2006

This was really good, and a nice change from pasta. I would double the recipe (and we're only a family of four with one picky eater). I threw in some shredded mozzarella and used two eggs instead of three. The wine gives a great flavor.

Mar 17, 2008

This recipe was OK - my husband said he would eat it again (so I'll give it 3 stars) but I don't think I'd make it again. It seemed too similar to an egg & bread breakfast casserole that I make to have all the "meatball" ingredients.

Mar 28, 2008

I'm giving this three stars because I was the only one in my family who liked it. My husband said it was ok, but asked me not to make it again. I thought it was good, a little too much bread but very flavorable.

Oct 13, 2010

WOW! I have to admit that the recipe didn't sound that great to me, but I just had to try it. I am glad that I did! It is not only a quick and easy recipe, but very delicious as well! I was surprised at the wonderful flavors of the dish. Instead of diced tomatoes, I used a thick tomatoe sauce (great way to use leftover meatballs and spaghetti sauce as well). Since I omitted the red wine, I increased the chicken broth to 3/4 cup to balance the liquid ingredients. I poured the chicken broth on first, then the egg mixture, and then the meat mixture, mixing gently after each addition. Let the mixture sit for a few minutes before placing in oven so that more of the liquids can be absorbed by the bread. Baked for 30 minutes.


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  • Calories
  • 402 kcal
  • 20%
  • Carbohydrates
  • 36.4 g
  • 12%
  • Cholesterol
  • 190 mg
  • 63%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 22.6 g
  • 45%
  • Sodium
  • 1139 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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