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Stuffing Bread Pudding
Stuffing Bread Pudding
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Elevate your Thanksgiving spread with savory stuffing bread pudding using toasted, day-old bread for maximum flavor.
Ingredients:
  • 6 cups (8 ounces) 3/4-inch cubes soft sandwich bread
  • 1/4 cup unsalted butter
  • 1 1/2 cups chopped yellow onion (1 1/2 medium onions)
  • 1 cup chopped celery (2 medium stalks)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
  • 1 teaspoon dried sage or 1 tablespoon chopped fresh sage
  • 1 teaspoon dried rosemary or 1 tablespoon chopped fresh rosemary
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoon white wine vinegar
  • 1/4 cup chopped fresh parsley
  • 4 eggs, lightly beaten
  • 2 cups half-and-half
  • 4 ounces gouda cheese, shredded (1 cup)
  • 2 ounces grated Parmesan cheese (2/3 cup)
Instructions:
  • Collect all the necessary ingredients. Preheat the oven to 350°F (175°C) and prepare a 2-quart baking dish by greasing it; then, set it aside.
  • Arrange the bread slices on a spacious baking sheet. Bake them until they turn lightly golden and toasted, for around 20 minutes. Make sure to stir them halfway through the baking time. Once done, turn off the oven.
  • In a large skillet over medium heat, melt butter until sizzling. Add onions and celery, sauté with care until beautifully translucent, approximately 5 minutes.
  • Throw in the garlic, thyme, sage, rosemary, salt, and pepper. Stir and let the garlic release its aromatic essence for about 2 minutes. Pour in the white wine vinegar and keep stirring until most of it evaporates, for about 1 minute.
  • Mix together the crispy bread cubes, flavorful onions, and fresh parsley in a spacious bowl; leave to the side.
  • Mix together eggs, half-and-half, flavorful gouda, and sharp Parmesan in a medium bowl. Incorporate this delicious mixture into the bread cubes and stir well to combine.
  • Evenly distribute the bread mixture in the baking dish, cover, and refrigerate for 2 hours to overnight. Allow the bread pudding to sit at room temperature for 20 minutes before baking. Preheat oven to 350°F (175°C).
  • Bake the bread pudding until the center is firm, the top is beautifully golden brown, and a knife inserted in the center comes out clean (reaching an internal temperature of 160°F or 71°C), which should take approximately 45 minutes. Allow it to rest for 10 minutes before serving.

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