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!
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
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
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.
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.
Step 3: Make the custard base. Whisk together the eggs and heavy cream.
Step 4: Mix in the stale bread cubes. Once the sauce is cool, mix in the stale cubed bread until well-coated.
Step 5: Mix in the custard. Mix the custard into the bread, tossing to combine.
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
No, it does not need to be covered!
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!
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!
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!

Savory Bread Pudding
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
Instructions
- Before you start. Preheat the oven to 350 F/180 C.
- Stale the bread cubes. Spread the bread cubes onto a large unlined baking sheet. Bake for 15-20 minutes, stirring halfway through, until dry and toasted. Set aside. You are looking for the bread to be crisp like a crouton, without color!8 cups (400 g) 1-inch cubed bread
- Cook the veggies. Melt the butter in a large Dutch oven over medium heat. Add the mushrooms, onions, and celery and saute until soft, stirring occasionally, until the onions are translucent, about 10-15 minutes.6 tablespoons (84 g) unsalted butter, 2 cups (140 g) crimini mushrooms, 2 cups (240 g) Vidalia onion, 1 cup (125 g) celery
- Stir in the fresh herbs. Stir in the rosemary, thyme, and garlic, and cook for 1-2 minutes, until the garlic is fragrant.3 garlic cloves, 2 tablespoons fresh thyme, 1 tablespoon fresh rosemary
- Simmer the sauce. Stir in the flour. Then the broth, stirring constantly. Season with salt and pepper, then bring to a boil. Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally, until it has thickened. Set aside to cool completely, about 1 hour. It must be at least room temperature otherwise the hot sauce will cook the eggs!1/4 cup (35 g) all-purpose flour, 3 cups (675 g) chicken broth, 1 teaspoon fine sea salt, 1/2 teaspoon pepper
- Make the custard. Whisk together the eggs and cream.2/3 cup (145 g) heavy cream, 3 (150 g) large eggs
- Toss the bread cubes in the sauce. When the sauce is cool, stir in the stale bread, tossing to coat the bread. Then stir in the custard.
- Prepare the baking dish. Grease a large baking dish with butter. We used an 8.5 x 11.5 pan.
- Bake the bread pudding. Pour the bread pudding into the baking dish and bake at 350 F/180 C for 25-35 minutes (depending on how deep or shallow your pan is), or until the internal temperature reaches 165 degrees F. For a crispy top, turn the broiler on for 2-3 minutes at the end of the bake time until the top of the bread cubes are golden brown. Watch it carefully so it doesn’t burn! (Make sure your pan is broiler-safe before doing this!)
- Serve and enjoy! Garnish with fresh thyme, serve warm, and enjoy!
- Store leftovers in an airtight container in the fridge for 4-5 days.