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This stuffing bread pudding “tastes like Thanksgiving,” according to recipe developer and test kitchen expert Kathryn Hendrix.
Stuffing Bread Pudding Ingredients
These are the ingredients you’ll need to make this stuffing bread pudding recipe:
- Bread: Start with six cups of soft cubed bread.
- Butter: Cook the vegetables in melted butter.
- Vegetables: You’ll need a yellow onion and celery.
- Seasonings: Season the stuffed bread pudding with fresh garlic, dried thyme, dried sage, dried rosemary, salt, and pepper.
- White wine vinegar: White wine vinegar adds welcome brightness and helps deglaze the pan.
- Eggs: Eggs keep the stuffing from drying out and help bind the ingredients together.
- Half-and-half: Half-and-half lends moisture and rich flavor.
- Cheese: You’ll need a combination of shredded gouda and grated Parmesan cheeses.
How to Make Stuffing Bread Pudding
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade stuffing bread pudding:
- Toast the bread cubes.
- Cook the vegetables in butter until the onions are translucent, then add the seasonings.
- Add white wine vinegar and cook for 1 minute, stirring and scraping the pan.
- Combine the toasted bread cubes and onion mixture in one bowl, then combine the eggs with the half-and-half and cheeses in another bowl.
- Combine the bowls, then spread the mixture in a prepared baking dish.
- Refrigerate for two hours or overnight, then let the mixture come to room temperature.
- Bake until the center is set and the top is golden brown.
Test Kitchen Tips
This recipe was developed in our test kitchen. Check out some tips and tricks from culinary experts that might make the cooking process easier:
- Substitute white Cheddar cheese or Gruyère for Gouda, if desired.
- Dried and fresh herbs will work in this recipe. A good rule of thumb is to use 1/3 part dried herbs to 1 part fresh herbs. For example, 1 teaspoon dried basil = 1 tablespoon fresh basil
- Kathryn suggests adding sausage crumbles to make this filling dish even heartier.
- Casseroles containing eggs need to be cooked to 160 degrees F to destroy any bacteria that might be present in the raw egg. Use an instant read thermometer to check the temperature in the center of the bread pudding.
Editorial contributions by Corey Williams
Ingredients
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6 cups 3/4-inch cubes soft sandwich bread
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1/4 cup unsalted butter
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1 1/2 cups chopped yellow onions (about 1 1/2 onions)
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1 cup chopped celery
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3 clove cloves garlic
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1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
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1 teaspoon dried sage or 1 tablespoon chopped fresh sage
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1 teaspoon dried rosemary or 1 tablespoon chopped fresh rosemary
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1 teaspoon salt
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1 teaspoon freshly ground black pepper
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2 tablespoons white wine vinegar
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1/4 cup chopped fresh parsley
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4 large eggs
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2 cups half-and-half
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1 cup shredded Gouda cheese
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3/4 cup freshly grated Parmesan cheese
Directions
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Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish; set aside.
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Spread bread on a large baking sheet.ake until lightly golden and toasted, about 20 minutes, stirring once halfway through. Turn oven off.
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Melt butter in a large skillet over medium heat. Add onions and celery, cook stirring frequently, until translucent, about 5 minutes.
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Add garlic, thyme, sage, rosemary, salt and pepper. Continue to cook and stir until garlic is aromatic, about 2 minutes. Add white wine vinegar and cook, stirring, until mostly evaporated, 1 minute.
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Combine toasted bread cubes, onion mixture, and parsley in a large bowl; set aside.
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Combine eggs, half-and-half, gouda, and Parmesan in a medium bowl. Add to bread cube mixture, stir to combine.
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Spread bread mixture evenly in the prepared baking dish. Cover and refrigerate 2 hours to overnight. Let bread pudding stand at room temperature for 20 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
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Bake until center of bread pudding is set, top is golden brown and a knife inserted in the center comes out clean (160 degrees F or 71 degrees C internal temperature), about 45 minutes. Let stand 10 minutes before serving.
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Nutrition Facts (per serving)
452 | Calories |
30g | Fat |
29g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 452 | |
% Daily Value * | |
Total Fat 30g | 38% |
Saturated Fat 17g | 84% |
Cholesterol 199mg | 66% |
Sodium 954mg | 41% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 2g | 8% |
Total Sugars 7g | |
Protein 18g | 36% |
Vitamin C 8mg | 8% |
Calcium 408mg | 31% |
Iron 3mg | 15% |
Potassium 373mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.