Savory, cheesy, full of herby goodness, and super easy to make, this sourdough bread pudding is the perfect recipe for your Thanksgiving table!
One of my favorite childhood holiday memories is my grandmother’s dressing. Some may call it stuffing, but in our house, it's dressing. Plus, I grew up with pescatarian parents, so we didn’t typically have turkey on Thanksgiving. This means there was nothing stuffed in a bird’s nether regions.
We did, however, ALWAYS have my grandmother’s dressing recipe. It was full of sage and celery, and it always brings back memories of going around the table to say what we’re thankful for, which always left us all in tears thanks to all the great memories. I was craving the traditional recipe, but as usual, decided to create it with a little twist. I took the dressing recipe, and I turned it into savory bread pudding!
Loaded with crusty sourdough bread, fresh herbs, spinach, and Parmesan cheese, you really can’t go wrong with this recipe. It tastes like my childhood with a twist, which is just how I enjoy life – traditional with a twist!
WHAT YOU NEED FOR THIS SAVORY BREAD PUDDING RECIPE:
- Day old sourdough bread
- Fresh celery, onion, and garlic
- Fresh sage, thyme, and rosemary
- Unsalted butter
- Grapeseed oil
- Vegetable broth
- Whole milk
- Fresh spinach
- Eggs
- Parmesan cheese
STEPS TO MAKE THIS RECIPE THE BEST!
- Dry out your bread overnight. If you forget this step, or simply don’t have time, don't fret! Simple dry the bread out in a 250 degree oven for about 1 hour.
- Let the finished mixture sit for at least 2 hours. This allows the bread to fully soak up the custard.
- Make sure your celery and onions are chopped SUPER finely! You want them chopped so finely that they almost melt as they’re being cooked.
- Fresh herbs are the way to go! You may think that you can substitute out dried herbs, but I urge you to go for fresh in this recipe. You won’t regret it.
Enjoy this delicious twist on a classic! And let me know what you think on Instagram @thesugarandsaltco!
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Savory Herbed Sourdough Bread Pudding
Equipment
- sheet pan
- baking dish
Ingredients
- 10-12 cups sourdough bread cut into 1-inch cubes (I used 1 ½ 14oz. loaves)
- 1 each medium onion finely chopped
- 1 ½ cups celery finely chopped (about 6 medium stalks)
- 2-3 cloves garlic finely chopped
- 2 tablespoons unsalted butter
- 1 tablespoon grapeseed oil
- 2 teaspoons coarse Kosher salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon fresh chopped sage
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped thyme
- 2 cups vegetable broth divided
- 4 cups fresh spinach
- 2 cups milk whole or 2%
- 8 each whole eggs
- 4 each egg yolks
- 1 cup finely grated Parmesan cheese
Instructions
- Lay out the bread cubes in a single layer and let them dry overnight. If this is not an option, spread the bread crumbs in a single layer on a sheet pan and place them in an oven that has been preheated to 300°F for about 30 minutes. Once the bread cubes are dried, you may proceed.
- Heat butter and grapeseed oil in a large skillet over medium-high heat. Add onion, celery, and garlic and cook for 5-8 minutes, or until tender and translucent. Stir in salt and pepper. Next, add the sage, rosemary and thyme. Stir and cook lightly. Add 1 cup of vegetable broth to deglaze the pan. Stir in spinach, and cook, JUST until it begins to wilt. Remove from the pan and toss gently with the bread cubes. Spread mixture into a lightly greased 11x9-inch baking dish.
- While the onion mixture cooks, in a separate medium bowl, whisk together the remaining vegetable broth, milk, eggs, egg yolks, and cheese. Once the bread mixture has been spread into the baking dish, pour milk mixture over the bread mixture. Let sit for at least 2 hours, so the bread can soak up the egg mixture.
- Preheat the oven to 325°F. Place the bread pudding in the oven, and bake for 40-45 minutes, or just until mixture is set, turning halfway through baking.
- Remove from the oven, and let cool 10-15 minutes before serving. If you are making this ahead, to reheat, place a piece of aluminum foil loosely on bread pudding. Place in a preheated 325°F oven for approximately 15-20 minutes, or until heated through.
The recipe says 2 cups vegetable broth divided. I saw where the first cup is used, and then didn't see mention of it in the remainder of the recipe, even with a search.
I'm assuming I add the rest of the broth to the milk mixture?
The vegetable portion smells amazing.
Ah, thank you so much for finding this in the recipe! I've updated the instructions to include where the remaining cup of vegetable broth is used, and you are correct. It does go into the milk mixture. I hope you enjoyed this recipe!