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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
Cook Time 35 minutes
Total Time 2 hours 35 minutes
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.