Stuffing Bread Pudding

Stuffing Bread Pudding

Bread pudding with stuffing is the ideal side dish for Thanksgiving dinner. For optimal results, use lightly toasted, slightly stale bread.

Recipe By :Kathryn Hendrix,RDN,LD

Ingredients for Stuffing Bread Pudding
The following ingredients are required to make this recipe for filling bread pudding:

Bread: Six cups of soft cubed bread should be started.
Butter: Melt the butter and cook the veggies in it.
veggies: You’ll need celery and a yellow onion.
Seasonings: Add salt, pepper, dried thyme, dried sage and dried rosemary to the stuffed bread pudding.
White wine vinegar: This vinegar helps deglaze the pan and brings a nice brightness.
Eggs: Eggs assist tie the ingredients together and prevent the stuffing from drying out.
Half-and-half: Half-and-half adds rich flavour and moisture.
Cheese: A blend of grated Parmesan and shredded Gouda cheeses is required.

How to Prepare Pudding with Stuffed Bread
The complete, detailed recipe is provided below, but here’s a quick rundown of what to expect while making homemade stuffing bread pudding:

Toast the squares of bread.

  • Add the seasonings and continue to cook the vegetables in butter until the onions become transparent.
  • Cook, stirring and scraping the pan, for one minute after adding the white wine vinegar.
  • In one bowl, mix the toasted bread cubes and onion mixture. In a separate bowl, combine the eggs, half-and-half, and cheeses.
  • Mix the bowls together and transfer to a baking dish that has been prepared.
  • Allow the mixture to return to room temperature after refrigerating it for two hours or overnight.
  • Bake until golden brown on top and the centre is set.
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  1. 6 cups soft sandwich bread cut into 3/4-inch cubes
  2. 1/4 cup of butter without salt
  3. 15 oz of finely chopped yellow onions (about 15 onions)
  4. one cup of celery, chopped
  5. Three garlic cloves
  6. One tablespoon of freshly chopped thyme or one teaspoon of dried thyme
  7. One teaspoon of dried sage or one tablespoon of freshly chopped sage
  8. One tsp of dried rosemary or one tablespoon of freshly chopped rosemary
  9. One tsp salt
  10. One teaspoon of finely powdered black pepper
  11. Two tsp white wine vinegar
  12. 1/4 cup of freshly chopped parsley
  13. Four eggs
  14. Two cups of heavy cream
  15. One cup of Gouda cheese, shredded
  16. Grate 3/4 cup of fresh Parmesan cheese.


  • Compile every component. Set oven temperature to 350 F (175 C). Grease and place aside a 2-quart baking dish.
  • On a large baking sheet, spread the bread.Bake for approximately 20 minutes, stirring once throughout that time, or until lightly brown and toasted. Switch off the oven.
  • Add the sage, rosemary, garlic, thyme, and salt & pepper. Cook and stir the garlic for an additional two minutes or until it becomes aromatic. Stir in white wine vinegar and heat for one minute, or until nearly evaporated.
  • In a large bowl, combine toasted bread pieces, onion mixture, and parsley; set aside.
  • In a medium bowl, mix eggs, half-and-half, gouda, and Parmesan. Stir to blend after adding to the bread cube mixture.
  • Load the bread mixture into the baking dish that has been prepared. Refrigerate for two hours or overnight while covered. Before baking, let the bread pudding lie at room temperature for twenty minutes. Set oven temperature to 350 F (175 C).
  • Bake for about 45 minutes, or until the bread pudding is set in the centre, the top is golden brown, and an internal thermometer reads 160 degrees Fahrenheit (71 degrees Celsius). Ten minutes should pass before serving.
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Nutrition Facts Servings Per Recipe:

6 Calories 452%/ Daily Value *Total Fat 30 g/8%/Saturated Fat 17 g 84%/Cholesterol 199 m g 66%/Sodium 954 m g 41%/Total Carbohydrate 29 g 11%/Dietary Fibre 2 g 8%/Total Sugars 7 g/ Protein 18 g /Vitamin C 8 m g 38%/Calcium 408 m g 31%/Iron 3 m g 15%/Potassium 373 m g 8%


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