Stuffing Bread Pudding Recipe

This stuffing bread pudding is a comforting dish that captures the flavors of Thanksgiving. It combines the savory depth of stuffing with the creamy richness of bread pudding. Heres how to make this delicious meal from start to finish.

Ingredients:

• 6 cups of soft cubed sandwich bread
• 1/4 cup unsalted butter
• 1 1/2 cups chopped yellow onions (about 1 1/2 onions)
• 1 cup chopped celery
• 3 cloves garlic, minced
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• 1 teaspoon dried sage or 1 tablespoon fresh sage
• 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons white wine vinegar
• 1/4 cup chopped fresh parsley
• 4 large eggs
• 2 cups half-and-half
• 1 cup shredded Gouda cheese
• 3/4 cup freshly grated Parmesan cheese

Directions:

Step 1: Preheat your oven to 350F (175C). Grease a 2-quart baking dish and set it aside.

Step 2: Spread the bread cubes out on a large baking sheet. Toast them in the oven for about 20 minutes, stirring halfway through. When golden and crisp, remove from the oven and set aside.

Step 3: Melt the butter in a large skillet over medium heat. Add the chopped onions and celery, stirring frequently, and cook until the onions are translucent, about 5 minutes.

Step 4: Add the minced garlic, thyme, sage, rosemary, salt, and pepper to the skillet. Continue cooking, stirring for about 2 minutes, until the garlic becomes aromatic.

Step 5: Pour in the white wine vinegar and cook for 1 more minute, scraping the bottom of the pan to lift any browned bits.

Step 6: In a large bowl, combine the toasted bread cubes, the onion-celery mixture, and the fresh parsley. Set aside.

Step 7: In a separate medium bowl, whisk together the eggs, half-and-half, shredded Gouda, and grated Parmesan cheeses.

Step 8: Pour the egg mixture into the bread mixture and stir until everything is evenly combined.

Step 9: Spread the bread pudding mixture evenly into the prepared baking dish. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.

Step 10: Let the bread pudding sit at room temperature for 20 minutes before baking. Preheat the oven to 350F (175C).

Step 11: Bake for about 45 minutes, until the center is set and the top is golden brown. The internal temperature should reach 160F (71C) when measured with a thermometer. A knife inserted in the center should come out clean.

Step 12: Allow the bread pudding to stand for 10 minutes before serving.

Test Kitchen Tips:

• You can substitute white Cheddar cheese or Gruyre cheese for Gouda if you prefer.
• Both fresh and dried herbs work well. If using dried herbs, use about 1/3 the amount of fresh herbs. For example, 1 teaspoon dried thyme equals 1 tablespoon fresh thyme.
• For a heartier version, consider adding sausage crumbles to the mixture.
• To ensure food safety, casseroles containing eggs should be cooked to an internal temperature of 160F (71C) to eliminate any risk of raw egg contamination.

Nutrition Facts (per serving):

• Calories: 452
• Total Fat: 30g (38% Daily Value)
• Saturated Fat: 17g (84% Daily Value)
• Cholesterol: 199mg (66% Daily Value)
• Sodium: 954mg (41% Daily Value)
• Total Carbohydrate: 29g (11% Daily Value)
• Dietary Fiber: 2g (8% Daily Value)
• Total Sugars: 7g
• Protein: 18g (36% Daily Value)
• Vitamin C: 8mg (8% Daily Value)
• Calcium: 408mg (31% Daily Value)
• Iron: 3mg (15% Daily Value)
• Potassium: 373mg (8% Daily Value)