Savory Bread Pudding Stuffing

Name: Savory Bread Pudding
Prep time: 120 min
Cook time: 25 min
Total time: 145 min
Ingredients: 8 cups 1-inch cubed bread (We use a mix of Sourdough and French bread); 6 tablespoons unsalted butter; 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); 1/4 cup all-purpose flour; 3 cups chicken broth; 1 teaspoon fine sea salt; 1/2 teaspoon pepper; 2/3 cup heavy cream; 3 large eggs

Full of flavor and perfect for making ahead, this savory bread pudding steals the show at holiday meals! Leftover stale bread, creamy custard, and fresh herbs create a delicious casserole perfect for Thanksgiving and Christmas!

Savory bread pudding in a white casserole dish with fresh thyme leaves on top.

Inspired by a stale scone bread pudding I made as a pastry chef, this savory bread pudding uses leftover bread and can be served as a side dish or as a stuffing alternative!

Unlike traditional stuffing, which is often drier, this version delivers a delicious contrast between crispy, golden edges and a soft, custard-like center. It’s become a Thanksgiving staple in my house, and it’s even perfect for breakfast when you’re not craving a sweet French toast casserole!

Table of Contents

Bread Pudding Meets Stuffing

This savory dish combines two classic favorites: the rich, custardy base of bread pudding and the flavorful, herb-packed goodness of traditional stuffing.

It’s versatile, easy to prep and assemble ahead of time, and can be served as a brunch or breakfast recipe or a side dish alongside creamy mac and cheese and green bean casserole for the holidays!

Best Bread for Bread Pudding

I tested this recipe with many different bread variations and found that crusty bread is best. Here are some of my favorite options:

Challah
Leftover breakfast biscuits
Brioche
Potato bread
Leftover garlic bread
Leftover savory scones

Ingredient Notes and Substitutions

Ingredients needed to make bread pudding casserole in bowls with labels.

Bread: You can use any leftover bread you have on hand. We used a mixture of half sourdough bread and half french bread.

Mushrooms: Baby bella (crimini) mushrooms will give the bread pudding a pronounced mushroom flavor. For a less earthy flavor, substitute white button mushrooms!

Onion: Onions provide a sweetness to the pudding that complements the savory flavors. For the best flavor, use a Vidalia or yellow onion. I also use these onions in my caramelized onion focaccia!

Fresh herbs: I prefer fresh rosemary and thyme for this recipe, but you can substitute fresh chives, parsley, sage, or a mix. If fresh herbs aren’t available, substitute half the amount of dried herbs.

Heavy cream: Cream adds richness and a super creamy texture to the bread pudding. You can substitute it with whole milk or half and half, but it won’t be as creamy.

Chicken stock: The stock adds moisture and another depth of flavor that soaks into the bread cubes as they bake. You can substitute vegetable broth or beef broth.

Find the full ingredient measurements and instructions in the recipe card below!

Flavor Variations and Additions

This casserole is so versatile and can cater to any occasion! You can use this recipe as a base for your favorite flavors like:

Italian-inspired: Crumbled cooked sweet Italian sausage, parmesan cheese, sun-dried tomatoes, and fresh basil.
Savory breakfast casserole: Add cooked diced bacon, Italian sausage, and sharp cheddar cheese.
Vegetarian: Any fresh vegetables can be used! Try diced red bell peppers, mushrooms, wilted spinach, and sauteed leeks.
Croque Monsieur: Add Swiss or Gruyere cheese, caramelized onions, and diced leftover ham.

Recipe Instructions

A dutch oven pot with sauteed mushrooms, onion, celery, and fresh herbs.

Step 1: Cook the mushrooms, onion, and celery. In a large Dutch oven, saute the mushrooms, onion, and celery in melted butter until soft. Mix in the fresh herbs and garlic.

Chicken broth being poured into the sauce.

Step 2: Mix in the broth and simmer. Mix in the flour, then chicken broth, stirring continuously. Season with salt and fresh black pepper, bring the sauce to a boil, then simmer until thickened.

A glass measuring cup with whisked eggs and cream.

Step 3: Make the custard base. Whisk together the eggs and heavy cream.

A dutch oven with the sauce on the bottom and cubed pieces of bread on top.

Step 4: Mix in the stale bread cubes. Once the sauce is cool, mix in the stale cubed bread until well-coated.

The custard being poured into the bread pudding.

Step 5: Mix in the custard. Mix the custard into the bread, tossing to combine.

The savory bread pudding in a baking pan before baking.

Step 6: Bake! Pour the savory bread pudding into your greased baking dish. Bake until the internal temperature is 165 F/74 C.

If your pan is broiler-safe, broil for 2-3 minutes until the bread cubes are crispy.

Tips for the Best Bread Pudding

Cut the bread into 1-inch cubes. This maintains a balance of structure and softening during baking.

Oven-dry the bread. Compared to room-temperature staled bread, oven-drying the bread cubes yields a crispier texture and enhances sauce absorption.

Serve for Thanksgiving! Baked with eggs and heavy cream, this bread pudding stuffing remains moist and avoids drying out, making it an ideal side dish. Pair it with my garlic bread rolls for the ultimate spread!

Assemble and chill the pudding overnight for a creamier texture. If you prefer a softer texture, prepare the sauce in advance and assemble everything the next day!

How to Store and Make Ahead

Make in advance: Pour the bread pudding into the baking pan, cover with plastic wrap, and chill in the fridge overnight. I don’t recommend making it further than 24 hours in advance, or it will be soggy. You can also prep the components a few days before mixing and baking when ready!

Storage: Store leftovers in an airtight container in the fridge for 4-5 days.

FAQs

Do you need to cover bread pudding when baking?

No, it does not need to be covered!

Can I use a different-sized casserole dish?

For this recipe, we baked ours in an 8.5×11.5 baking pan. Using a larger pan will likely only bake for 20-25 minutes!

Can I double the recipe?

If you plan on serving a crowd, double the recipe and bake it in a 9×13 baking pan. You will need to add a few extra minutes to the baking time!

A close up shot of the savory bread casserole with a spoon digging into it.

More Savory Recipes to Share

If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!