Savory Bread Pudding for Christmas Dinner

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By: Clara Updated: November 2, 2026

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Savory bread pudding is pure comfort food, and this Christmas dinner version brings a warm, herby scent to the kitchen. It is a cozy side dish for a holiday table, but it is also simple enough to serve whenever you want a filling, home-style meal.

The recipe pairs sourdough and French bread with crimini mushrooms, sweet Vidalia onion, celery, garlic, thyme, and rosemary. A creamy custard of eggs and heavy cream helps the bread bake into a tender, hearty dish, while chicken broth adds savory depth. The top turns lightly crisp, and each bite is rich with vegetables and fresh herbs.

To make savory bread pudding, first dry the bread cubes in the oven. Next, cook the vegetables and herbs, then stir in flour and broth to make a thick sauce. Once the sauce cools, combine it with the bread and egg-and-cream custard. Finally, bake until the center reaches 165°F. The method is straightforward, though the sauce needs about an hour to cool before you mix in the eggs.

Serve this Christmas bread pudding with roast turkey, ham, or a simple green salad. It also works well for a potluck or a chilly evening at home. Since you can prepare the components ahead, it is especially handy when the holiday kitchen gets busy.

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Why You’ll Love This Savory Bread Pudding for Christmas Dinner

• Warm and comforting: Toasted bread, creamy custard, mushrooms, and herbs make a satisfying dish for cool-weather meals.
• Full of savory flavor: Vidalia onion, garlic, thyme, and rosemary bring depth without making the recipe complicated.
• A useful make-ahead dish: Prepare the components a few days in advance, or assemble the pudding and refrigerate it overnight.
• Easy to adapt: Swap the bread, broth, or herbs to suit your pantry and the rest of your meal.
• Good for sharing: The recipe serves six, and you can double it in a 9×13-inch pan to feed a larger group.

Bread Tips

Bread is the main ingredient in this savory bread pudding, so its texture matters. Choose sturdy sourdough or French bread that can hold up to the sauce and custard. Slightly stale bread works well, but fresh bread is fine once you dry it in the oven. Cut the loaf into even 1-inch cubes so the pieces toast at a similar rate. Bake them until dry and crisp, but stop before they brown. If the bread is still soft in the middle, it may soak up too much liquid and leave the finished pudding heavy.

Options for Substitutions

• Bread: Use another sturdy loaf, such as Italian bread or a country-style loaf. Avoid very soft sandwich bread, which may turn mushy.
• Mushrooms: Swap crimini mushrooms for white button mushrooms. For a deeper flavor, use a mix of mushrooms.
• Vidalia onion: Use another sweet onion or a yellow onion. Both will soften nicely as they cook.
• Fresh herbs: Replace the thyme and rosemary with a smaller amount of dried herbs. You can also use fresh sage in place of some of the rosemary.
• Chicken broth: Use vegetable broth for a meat-free variation. Choose a low-sodium broth if you want more control over the salt.
• Heavy cream: Half-and-half can work, though the custard may be a little less rich. For a dairy-free option, use a suitable unsweetened plant-based cream and dairy-free butter, keeping in mind that the texture may vary.

Watch Out for These Mistakes

Do not skip drying the bread. Soft bread may absorb the sauce too quickly and make the pudding dense. Spread the cubes in one layer, stir them halfway through baking, and check that they feel dry before taking them out. They should be crisp like croutons, not browned.

Next, let the vegetable sauce cool completely before adding the eggs and cream. If it is still hot, it can partly cook the eggs and leave bits of scrambled egg in the mixture. The cooling takes about an hour, so plan for it before you begin assembling the dish.

Also, cook the flour with the vegetables and butter, then add the broth while stirring. This helps prevent lumps. Once the sauce simmers and thickens, taste it before mixing it with the bread. Season carefully, especially if your broth is already salty.

Finally, avoid overbaking. The pudding is ready when the center reaches 165°F, and the baking time can vary with the depth of your dish. If you want a crisp top, broil for just 2 to 3 minutes and watch closely. For make-ahead prep, refrigerate the assembled dish overnight, but no longer than 24 hours, or the bread may become soggy.

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What to Serve With Savory Bread Pudding for Christmas Dinner?

This savory bread pudding pairs well with roast turkey or baked ham, since its herbs and creamy texture complement both. For lighter sides, serve it with green beans, roasted Brussels sprouts, or a crisp salad with a tart vinaigrette. You can also add cranberry sauce to a holiday plate for a bright, sweet-tart contrast.

Storage Instructions

Store: Let leftover savory bread pudding cool, then place it in an airtight container and refrigerate it for 4 to 5 days. Refrigerate it within two hours of baking.

Freeze: For best texture, freeze portions in airtight, freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating. The bread may soften a little after freezing.

Reheat: To reheat on the stovetop, warm a portion in a covered skillet over low heat with a small splash of broth or water. Stir gently until hot throughout. For the microwave, place a portion on a microwave-safe plate, cover loosely, and heat in short bursts, checking and turning as needed. You can also reheat the dish in a 350°F oven for about 20 minutes, until hot in the center.

Recipe Info

• Preparation Time: 2 hours, including about 1 hour of prep and 1 hour for the sauce to cool
• Cooking Time: 25 to 35 minutes, plus 15 to 20 minutes to toast the bread
• Total Time: About 2 hours 25 minutes, plus any additional baking time needed
• Level of Difficulty: Easy
• Servings: 6
• Calories: 379 kcal per serving, as provided

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: Approximately 2,200 to 2,400
• Protein: Approximately 65 to 80 g
• Fat: Approximately 120 to 145 g
• Carbohydrates: Approximately 220 to 260 g

These are rough estimates. The exact nutrition can change with the type of bread, broth, and dairy you use.

Ingredients

• 8 cups (400 g) bread, cut into 1-inch cubes (the author uses sourdough and French bread)
• 6 tablespoons (84 g) unsalted butter, plus extra for greasing the dish
• 2 cups (140 g) crimini mushrooms, finely diced
• 2 cups (240 g) Vidalia onion, diced
• 1 cup (125 g) celery, diced
• 3 garlic cloves, minced
• 2 tablespoons fresh thyme, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1/4 cup (35 g) all-purpose flour
• 3 cups (675 g) chicken broth
• 1 teaspoon fine sea salt
• 1/2 teaspoon pepper
• 2/3 cup (145 g) heavy cream
• 3 large eggs (150 g)

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Step-by-Step Instructions

Step 1: Toast the Bread Cubes

Heat the oven to 350°F. Spread the bread cubes on a large, unlined baking sheet. Bake for 15 to 20 minutes, stirring halfway through, until they are dry and crisp like croutons but not browned. Set them aside.

Step 2: Cook the Vegetables and Herbs

Melt the butter in a large Dutch oven over medium heat. Add the mushrooms, onion, and celery. Cook for 10 to 15 minutes, stirring now and then, until the vegetables soften and the onion turns translucent. Then stir in the rosemary, thyme, and garlic. Cook for 1 to 2 minutes, just until fragrant.

Step 3: Make and Cool the Sauce

Stir the flour into the vegetables, then slowly add the broth while stirring constantly. Season with salt and pepper. Bring the mixture to a boil, then lower the heat and simmer for about 10 minutes, stirring occasionally, until thickened. Remove the pot from the heat and let the sauce cool completely, about 1 hour. It must reach at least room temperature before you add the eggs.

Step 4: Combine the Bread and Custard

While the sauce cools, whisk the eggs and cream together in a bowl. Toss the toasted bread with the cooled sauce, then stir in the egg and cream mixture until the bread is evenly coated. Butter a large baking dish, about 8.5 x 11.5 inches, and pour in the mixture.

Step 5: Bake Until Set

Bake at 350°F for 25 to 35 minutes. The exact time depends on the depth of your baking dish. Check the center with an instant-read thermometer and make sure it reaches 165°F. If your dish is broiler-safe and you want a crispier top, broil for 2 to 3 minutes, watching closely.

Step 6: Garnish and Serve

Remove the bread pudding from the oven and let it rest briefly. Garnish with fresh thyme, if desired, and serve warm. For make-ahead preparation, assemble the dish, cover it, and refrigerate overnight for no more than 24 hours. You can also prepare the components a few days ahead and assemble the dish closer to baking time.

Conclusion

This savory bread pudding brings together crisp-edged bread, tender vegetables, fresh herbs, and a creamy egg custard for a hearty holiday side. Dry the bread well, cool the sauce before adding the eggs, and bake until the center reaches 165°F for a reliable result. Try it for Christmas dinner or your next family gathering, then share how it turned out. If you enjoy cozy holiday sides, explore more make-ahead recipes for your table.

Savory Bread Pudding

A warm, herby savory bread pudding that's perfect for holiday meals or cozy dinners.

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Prep Time 2 hours hrs

Cook Time 35 minutes mins

Total Time 2 hours hrs 35 minutes mins

Servings: 6 servings

Course: Holiday, Side Dish

Cuisine: American

Calories: 379

Ingredients Method Notes

Ingredients

  

Bread Base

• 8 cups 8 cups bread, cut into 1-inch cubes Use sourdough and French bread for best results.

Vegetables and Herbs

• 2 cups 2 cups crimini mushrooms, finely diced You can substitute with white button mushrooms.
• 2 cups 2 cups Vidalia onion, diced Can substitute with another sweet onion.
• 1 cup 1 cup celery, diced
• 3 cloves 3 garlic cloves, minced
• 2 tablespoons 2 tablespoons fresh thyme, finely chopped Fresh herbs are recommended.
• 1 tablespoon 1 tablespoon fresh rosemary, finely chopped Can use fresh sage as a substitute.

Custard and Thickeners

• 6 tablespoons 6 tablespoons unsalted butter Plus extra for greasing the dish.
• 1/4 cup 1/4 cup all-purpose flour Used for thickening the sauce.
• 3 cups 3 cups chicken broth Can substitute with vegetable broth for a meat-free option.
• 1 teaspoon 1 teaspoon fine sea salt
• 1/2 teaspoon 1/2 teaspoon pepper
• 2/3 cup 2/3 cup heavy cream May substitute with half-and-half or dairy-free options.
• 3 large 3 large eggs Approximately 150g.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Spread bread cubes on a large, unlined baking sheet.
2. Bake for 15 to 20 minutes, stirring halfway through, until dry and crisp. Set aside.
3. In a large Dutch oven, melt butter over medium heat. Add mushrooms, onion, and celery; cook for 10 to 15 minutes until softened and translucent.
4. Stir in rosemary, thyme, and garlic, cooking for 1 to 2 minutes until fragrant.
5. Stir in flour, then slowly add broth while stirring constantly until thickened. Season with salt and pepper.
6. Bring to a boil, then lower heat and simmer for about 10 minutes. Remove from heat and let cool completely (approx. 1 hour).

Mixing and Baking

1. While the sauce cools, whisk eggs and cream together in a bowl.
2. Combine toast bread with the cooled sauce, then mix in the egg and cream until evenly coated.
3. Butter a large baking dish and transfer the mixture into the dish.
4. Bake at 350°F for 25 to 35 minutes or until the center reaches 165°F (73.9°C). Broil for 2-3 minutes if a crisp top is desired.
5. Let rest briefly, garnish with fresh thyme, and serve warm.

Notes

Prepare the components in advance or assemble the dish and refrigerate overnight. Ensure bread is dried properly to avoid a soggy texture.