Savory Stuffing Bread Pudding: A Delicious Twist on Holiday Classics

Bread pudding, traditionally a sweet dessert, gets a savory makeover in this delightful stuffing bread pudding recipe. Perfect for using up leftover bread and adding a unique twist to your holiday table, this dish combines the comforting flavors of classic stuffing with the creamy, custardy texture of bread pudding. It’s an impressive make-ahead dish that’s sure to be a crowd-pleaser.

## Why You’ll Love This Stuffing Bread Pudding

* **Flavorful and Festive:** It captures all the best parts of Thanksgiving stuffing – herbs, aromatics, and comforting bread – in a new and exciting way.
* **Great for Leftovers:** This recipe is a fantastic way to use up stale bread and leftover cooked vegetables or meats from previous meals.
* **Make-Ahead Friendly:** You can assemble the bread pudding a day in advance and bake it just before serving, making it perfect for busy holiday gatherings.
* **Impressive Presentation:** The layered textures and golden-brown top make for a stunning centerpiece on your table.
* **Customizable:** Easily adaptable to your favorite stuffing ingredients and dietary needs (vegetarian, gluten-free options available!).

## Ingredients You’ll Need

* **Bread:** 1 pound (about 10-12 cups cubed) of stale bread, such as baguette, sourdough, challah, or a combination. Day-old or slightly stale bread works best to absorb the custard. Avoid using very soft, fresh bread.
* **Butter:** ½ cup (1 stick) unsalted butter, divided. A portion is used to sauté the vegetables and the remainder to butter the baking dish.
* **Onion:** 1 large yellow onion, chopped. Provides a savory base flavor.
* **Celery:** 2-3 stalks of celery, chopped. Adds a classic stuffing flavor and textural element.
* **Garlic:** 2-3 cloves garlic, minced. Enhances the savory notes.
* **Fresh Herbs:** 2 tablespoons chopped fresh sage, 2 tablespoons chopped fresh thyme, and 1 tablespoon chopped fresh rosemary. These herbs are the heart of the stuffing flavor.
* **Cooked Sausage or Bacon (Optional):** 1 pound cooked and crumbled sausage or bacon. Adds a meaty richness (omit for vegetarian). Consider using Italian sausage, breakfast sausage, or even chorizo for a different flavor profile. If using bacon, make sure it’s crispy!
* **Dried Cranberries (Optional):** ½ cup dried cranberries. Provide a touch of sweetness and tartness for balance.
* **Chopped Walnuts or Pecans (Optional):** ½ cup chopped walnuts or pecans. Add a nutty crunch.
* **Eggs:** 6 large eggs. These are crucial for creating the custard base that holds the bread pudding together.
* **Milk or Cream:** 3 cups milk or half-and-half (or a combination). Creates the rich and creamy custard.
* **Chicken or Vegetable Broth:** 1 cup chicken or vegetable broth. Adds savory flavor and moisture.
* **Salt and Black Pepper:** To taste. Seasoning is essential for balancing the flavors.
* **Nutmeg:** A pinch of ground nutmeg. Adds a warm, subtle spice.
* **Grated Parmesan Cheese (Optional):** ½ cup grated Parmesan cheese. Adds a salty, savory topping.

## Equipment You’ll Need

* Large skillet or sauté pan
* Large mixing bowl
* 9×13 inch baking dish
* Whisk
* Measuring cups and spoons
* Cutting board and knife

## Step-by-Step Instructions

### 1. Prepare the Bread

* **Cube the bread:** Cut the bread into 1-inch cubes. You should have about 10-12 cups of cubed bread.
* **Dry the bread:** Spread the cubed bread in a single layer on a baking sheet. You can either let it air dry overnight or toast it in a low oven (250°F/120°C) for about 20-30 minutes, stirring occasionally, until lightly dried but not browned. This step is important because slightly dried bread will absorb the custard better without becoming soggy.

### 2. Sauté the Vegetables

* **Melt butter:** In a large skillet or sauté pan, melt ¼ cup of butter over medium heat.
* **Sauté onion and celery:** Add the chopped onion and celery and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
* **Add garlic and herbs:** Add the minced garlic, sage, thyme, and rosemary. Cook for another minute until fragrant. Be careful not to burn the garlic.
* **Add sausage or bacon (optional):** If using sausage or bacon, add it to the skillet and cook until heated through. If the sausage is raw, cook it completely before adding the other ingredients.
* **Remove from heat:** Take the skillet off the heat and let it cool slightly.

### 3. Make the Custard

* **Whisk eggs:** In a large mixing bowl, whisk together the eggs, milk or cream, and chicken or vegetable broth.
* **Season the custard:** Add salt, black pepper, and a pinch of nutmeg. Adjust the seasoning to your liking. Remember that the bread and sausage/bacon (if using) will also contribute salt, so don’t over-season at this stage.

### 4. Assemble the Bread Pudding

* **Butter the baking dish:** Grease a 9×13 inch baking dish with the remaining ¼ cup of butter. Make sure to coat the bottom and sides of the dish thoroughly to prevent sticking.
* **Combine ingredients:** Add the dried bread cubes to the large mixing bowl with the custard mixture. Gently toss to coat the bread evenly. Let the bread soak in the custard for at least 15-20 minutes, or up to 30 minutes, to allow it to absorb the liquid. Stir occasionally to ensure all the bread is moistened.
* **Add sautéed vegetables and sausage/bacon:** Add the sautéed vegetables and sausage/bacon (if using) to the bread and custard mixture. Also add dried cranberries and chopped nuts if using. Gently fold everything together to distribute the ingredients evenly.
* **Pour into baking dish:** Pour the bread pudding mixture into the prepared baking dish and spread it out evenly.
* **Sprinkle with Parmesan cheese (optional):** If using Parmesan cheese, sprinkle it evenly over the top of the bread pudding.

### 5. Bake the Bread Pudding

* **Preheat oven:** Preheat your oven to 350°F (175°C).
* **Bake:** Bake the bread pudding for 45-55 minutes, or until it is golden brown on top and the custard is set. A knife inserted into the center should come out clean. If the top starts to brown too quickly, you can loosely tent the baking dish with aluminum foil.
* **Let rest:** Remove the bread pudding from the oven and let it rest for at least 10-15 minutes before serving. This allows the custard to set further and makes it easier to slice.

## Tips for the Best Stuffing Bread Pudding

* **Use stale bread:** As mentioned earlier, slightly stale or dried bread is crucial for preventing a soggy bread pudding. Fresh bread will absorb too much liquid and result in a mushy texture.
* **Don’t oversoak the bread:** While it’s important to let the bread soak up the custard, don’t soak it for too long. 30 minutes is usually sufficient. Oversoaking can also lead to a soggy texture.
* **Adjust seasoning to taste:** Taste the custard mixture before pouring it into the baking dish and adjust the seasoning as needed. Remember that the bread and sausage/bacon (if using) will contribute salt, so don’t over-season initially.
* **Use high-quality ingredients:** Using fresh herbs, good-quality bread, and flavorful sausage or bacon will make a big difference in the overall taste of the bread pudding.
* **Customize your ingredients:** Feel free to experiment with different types of bread, vegetables, herbs, and meats to create your own unique stuffing bread pudding. You can add mushrooms, leeks, apples, different types of cheese, or other ingredients that you enjoy.
* **Prevent burning:** If the top of the bread pudding starts to brown too quickly, tent it loosely with aluminum foil during the last 15-20 minutes of baking.
* **Let it rest:** Letting the bread pudding rest for 10-15 minutes after baking allows the custard to set further and makes it easier to slice and serve.

## Variations and Additions

* **Vegetarian:** Omit the sausage or bacon for a vegetarian version. You can add extra vegetables, such as mushrooms, roasted bell peppers, or spinach, to compensate for the lack of meat.
* **Gluten-Free:** Use gluten-free bread to make this recipe gluten-free. Ensure that any other ingredients you use, such as sausage or broth, are also gluten-free.
* **Spicy:** Add a pinch of red pepper flakes or a chopped jalapeño pepper to the sautéed vegetables for a spicy kick.
* **Sweet and Savory:** Add more dried cranberries or chopped apples for a sweeter flavor profile. You can also drizzle a little maple syrup over the top before baking.
* **Cheese:** Experiment with different types of cheese, such as Gruyere, cheddar, or mozzarella. Add the cheese to the bread pudding mixture or sprinkle it over the top.
* **Stuffing Mix:** In a pinch, you can use a high-quality boxed stuffing mix as a base. Adjust the liquid amounts accordingly, as stuffing mixes often already contain dried breadcrumbs and seasonings.

## Serving Suggestions

* **Holiday Meal:** Serve stuffing bread pudding as a side dish at your Thanksgiving or Christmas dinner.
* **Brunch:** It’s also a delicious option for brunch, especially during the holidays.
* **Potluck:** Bring stuffing bread pudding to a potluck or gathering – it’s sure to be a hit!
* **Leftover Makeover:** Serve it with leftover turkey, ham, or roasted vegetables for a complete and satisfying meal.
* **With a Salad:** Balance the richness of the bread pudding with a fresh green salad with a light vinaigrette.

## Make-Ahead Instructions

* You can assemble the bread pudding up to 24 hours in advance. Prepare the bread pudding as directed, but do not bake it. Cover the baking dish tightly with plastic wrap and refrigerate. When you’re ready to bake, remove the bread pudding from the refrigerator about 30 minutes before baking to allow it to come to room temperature slightly. Bake as directed, adding an extra 5-10 minutes to the baking time if necessary.

## Storage Instructions

* **Refrigerator:** Store leftover stuffing bread pudding in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat individual portions in the microwave or in a preheated oven at 350°F (175°C) until warmed through. You may want to add a splash of milk or broth to prevent it from drying out during reheating.

## Recipe Card

**Savory Stuffing Bread Pudding**

A delicious and unique twist on classic stuffing, perfect for using up leftover bread. Make-ahead friendly and customizable.

**Prep Time:** 30 minutes
**Cook Time:** 50 minutes
**Total Time:** 1 hour 20 minutes
**Servings:** 8-10

**Ingredients:**

* 1 pound (10-12 cups cubed) stale bread
* ½ cup (1 stick) unsalted butter, divided
* 1 large yellow onion, chopped
* 2-3 stalks celery, chopped
* 2-3 cloves garlic, minced
* 2 tablespoons chopped fresh sage
* 2 tablespoons chopped fresh thyme
* 1 tablespoon chopped fresh rosemary
* 1 pound cooked sausage or bacon (optional)
* ½ cup dried cranberries (optional)
* ½ cup chopped walnuts or pecans (optional)
* 6 large eggs
* 3 cups milk or half-and-half
* 1 cup chicken or vegetable broth
* Salt and black pepper to taste
* Pinch of ground nutmeg
* ½ cup grated Parmesan cheese (optional)

**Instructions:**

1. Preheat oven to 350°F (175°C). Cube the bread and dry it in a low oven or overnight.
2. Melt ¼ cup butter in a large skillet. Sauté onion and celery until softened. Add garlic and herbs; cook 1 minute. Add sausage/bacon if using.
3. In a bowl, whisk eggs, milk/cream, and broth. Season with salt, pepper, and nutmeg.
4. Combine bread cubes with custard. Let soak for 15-30 minutes.
5. Add sautéed vegetables, sausage/bacon, cranberries, and nuts (if using) to the bread mixture. Mix well.
6. Grease a 9×13 inch baking dish with remaining ¼ cup butter. Pour in bread pudding mixture. Sprinkle with Parmesan cheese (if using).
7. Bake for 45-55 minutes, or until golden brown and set. Let rest for 10-15 minutes before serving.

**Notes:**

* Use stale bread for best results.
* Customize with your favorite ingredients.
* Make-ahead: Assemble and refrigerate up to 24 hours before baking.

Enjoy this savory and delicious stuffing bread pudding! It’s a perfect addition to any holiday gathering or a comforting meal any time of year.