Stuffing Bread Pudding
This Stuffing Bread Pudding is a heartwarming dish that brings together the best of traditional stuffing flavors and the cozy comfort of bread pudding. It’s the ultimate side dish for any gathering, perfect for Thanksgiving, holiday feasts, or a simple family dinner. With its delightful combination of savory vegetables, herbs, and rich broth-soaked bread, this recipe strikes a balance between nostalgic tastes and modern comfort food. Your guests will love the crunchy top and soft, flavorful center that makes each bite a delight!
Gather around the table, and serve this Stuffing Bread Pudding alongside roasted meats or as a stand-alone dish during the colder months. It’s a recipe that not only nourishes the body but also warms the heart, making it the perfect addition to your culinary repertoire.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 8 cups slightly stale bread, cubed
- 4 cups chicken or vegetable broth
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup mushrooms, chopped
- 1/2 cup unsalted butter
- 4 large eggs
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Salt and pepper to taste
Gather your fresh ingredients to prepare this delicious dish.
Directions
- Preheat your oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat. Add the diced onions, celery, and chopped mushrooms, and sauté until softened, about 5-7 minutes.
- In a large bowl, combine the cubed bread, sautéed vegetables, sage, thyme, salt, and pepper. Toss everything together until well mixed.
- In a separate bowl, whisk together the eggs and broth until fully blended. Pour this mixture over the bread mixture, ensuring all pieces are evenly coated.
- Transfer the entire mixture into a greased baking dish, spreading it out evenly.
- Bake in the preheated oven for about 45 minutes, or until the top is golden brown and the pudding is set in the center.
- Serve warm as a delightful side dish.
Tips & Variations
- Ingredient substitutions: For a gluten-free version, use gluten-free bread. You can also swap out the broth for vegetable broth to keep it vegetarian.
- Optional variations: Add cooked sausage for a heartier dish, or incorporate dried cranberries or nuts for an added crunch and sweetness.
- Storage or reheating tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake in a 350°F oven until warmed through.
Recipe Information
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
- Servings: 10
- Difficulty level: Easy
Stuffing Bread Pudding
Ingredients
Main Ingredients
- 8 cups slightly stale bread, cubed
- 4 cups chicken or vegetable broth
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup mushrooms, chopped
- 1/2 cup unsalted butter
- 4 large eggs
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat. Add the diced onions, celery, and chopped mushrooms, and sauté until softened, about 5-7 minutes.
- In a large bowl, combine the cubed bread, sautéed vegetables, sage, thyme, salt, and pepper. Toss everything together until well mixed.
- In a separate bowl, whisk together the eggs and broth until fully blended. Pour this mixture over the bread mixture, ensuring all pieces are evenly coated.
- Transfer the entire mixture into a greased baking dish, spreading it out evenly.
Baking
- Bake in the preheated oven for about 45 minutes, or until the top is golden brown and the pudding is set in the center.
- Serve warm as a delightful side dish.