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Savory Bread Pudding Stuffing Recipe

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4.3 from 73 reviews

This Savory Bread Pudding Stuffing combines crusty sourdough and French bread cubes with a rich mixture of sautéed mushrooms, onions, celery, and garlic, all bound together with herbs, chicken broth, cream, and eggs. It's a hearty and flavorful side dish perfect for holiday meals or comforting dinners, delivering a moist and tender texture with a deliciously savory depth.

Ingredients

Bread

  • 8 cups 1-inch cubed bread (a mix of sourdough and French bread)

Vegetables & Herbs

  • 2 cups crimini mushrooms, finely diced
  • 2 cups Vidalia onion, diced
  • 1 cup celery, diced
  • 3 garlic cloves, minced
  • 2 tablespoons fresh thyme, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped

Liquids & Fats

  • 6 tablespoons unsalted butter
  • 3 cups chicken broth
  • 2/3 cup heavy cream

Other Ingredients

  • 1/4 cup all-purpose flour
  • 3 large eggs
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon pepper

Instructions

  1. Prepare the bread: Cube the sourdough and French bread into 1-inch pieces and set aside. Stale bread works well for optimal texture.
  2. Sauté the vegetables: In a large skillet over medium heat, melt the unsalted butter. Add the finely diced crimini mushrooms, Vidalia onions, celery, and minced garlic. Cook until the vegetables are softened and fragrant, about 8-10 minutes.
  3. Add herbs and flour: Stir in the fresh thyme and rosemary, then sprinkle the all-purpose flour over the cooked vegetables. Stir well and cook for an additional 2 minutes to remove the raw flour taste and to help thicken the mixture.
  4. Add broth and seasonings: Gradually pour in the chicken broth while stirring constantly to avoid lumps. Add the fine sea salt and pepper. Simmer the mixture, stirring occasionally, until slightly thickened, about 5 minutes.
  5. Mix cream and eggs: In a separate bowl, whisk together the heavy cream and eggs until fully combined.
  6. Combine all ingredients: In a large mixing bowl, combine the bread cubes with the cooked vegetable and broth mixture. Pour the cream and egg mixture over the bread and gently toss to evenly coat all the bread pieces.
  7. Transfer to baking dish: Grease a casserole or baking dish with butter, then spread the bread pudding stuffing mixture evenly into the dish, pressing gently to pack the stuffing without compressing it too much.
  8. Bake the stuffing: Preheat your oven to 350°F (175°C). Bake the stuffing uncovered for 40-45 minutes until the top is golden brown and the custard is set but still moist inside.
  9. Rest and serve: Let the stuffing cool for about 5 minutes before serving to allow it to set and make it easier to portion.

Notes

  • Using a mix of sourdough and French bread provides a nice balance of texture and flavor.
  • Allow bread cubes to sit out overnight or lightly toast if fresh to avoid a soggy stuffing.
  • You can substitute vegetable broth for a vegetarian version but omit the chicken broth and adjust seasonings accordingly.
  • Ensure the vegetable mixture is not too wet before combining with bread to prevent overly soggy stuffing.
  • Herbs can be adjusted based on preference; sage is a classic addition to stuffing if desired.

Find it online: https://recipethrive.com/savory-bread-pudding-stuffing-recipe/