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overhead shot of the baking pan with some of the stuffing taken out
5 from 2 votes
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Savory Bread Pudding Stuffing

Get ready for the holidays with this super easy savory bread pudding stuffing, made with a creamy mushroom sauce and fluffy potato bread, all soaked in a cream and egg custard.
Servings 4 people
Prep 30 mins
Cook 25 mins
Total 55 mins
Course : Side Dish
Cuisine : American

Equipment

  • large pan
  • whisk
  • 8x10 baking dish
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Ingredients  

  • 4 cups potato bread, 1 inch cubes about 6-8 slices, lightly packed
  • 2 cups baby bella mushrooms, diced about 8 ounces
  • 4 tablespoon unsalted butter
  • ¼ cup all purpose flour
  • 2 cups vegetable broth
  • 1 ½ cups vidalia onion, diced about ½ onion
  • ½ cup celery, diced about 2-3 stalks
  • ½ teaspoon salt
  • teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 tablespoon fresh thyme
  • ½ tablespoon fresh rosemary
  • 3 large eggs
  • cup heavy cream

Instructions

  • Cut the potato bread slices into 1 inch cubes. Place them in a large bowl or spread out onto a baking sheet and set aside to stale overnight.
    4 cups potato bread, 1 inch cubes
  • Heat a large saute pan over medium heat and add the butter. Add the mushrooms and saute until soft, about 4-5 minutes.
    4 tablespoon unsalted butter, 2 cups baby bella mushrooms, diced
  • Add the flour and stir to coat the mushrooms. Then add the broth a little bit at a time, whisking constantly. Add the diced onion and celery and stir to combine.
    ¼ cup all purpose flour, 2 cups vegetable broth, 1 ½ cups vidalia onion, diced, ½ cup celery, diced
  • Add the rosemary, thyme, salt and pepper. Turn the heat to low and simmer for 20 minutes until the sauce is thick and the onion is translucent. Set aside to cool completely.
    ½ teaspoon salt, ⅛ teaspoon pepper, ½ teaspoon garlic powder, 1 tablespoon fresh thyme, ½ tablespoon fresh rosemary
  • In a medium bowl add the eggs and cream and whisk them together until completely combined.
    3 large eggs, ⅓ cup heavy cream
  • When the sauce is cool, pour it into a large bowl and add the stale bread. Gently mix the bread and sauce together until coated, then pour in the custard. Gently combine.
  • Preheat the oven to 350 degrees F/177 degrees C.
  • Pour the bread pudding into a baking dish and bake for 25-30 minutes, or until the internal temperature reaches 165 degrees F/73 degrees C.
  • Garnish with fresh thyme, serve warm and enjoy!

Notes

If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Step by step process photos are provided above, in the body of this post.
Ingredient Notes and Substitutions
  • Potato bread- the bread should be cut into 1 inch cubes and left out overnight to get stale. You can substitute this with any good quality thick white bread, like a loaf of sourdough or rustic Italian. Do not use a cheap loaf of white bread as it will be soggier after baking.
  • Baby bella mushrooms- can be substituted for any other variety of mushroom.
  • Vegetable broth- can be substituted with chicken broth instead if desired.
  • Onion- a sweet or vidalia onion is preferable for this recipe for the best flavor.
  • Rosemary- can be substituted for ¾ teaspoon dried rosemary
  • Thyme- can be substituted for 1 ½ teaspoon dried thyme
Expert Tips
  • Don't skip staling the bread- Bread that isn't stale will absorb too much of the liquid and will end up mushy and soggy.
  • Use fresh herbs for the best flavor- Dried herbs are great to use but fresh herbs will give your bread pudding a better flavor.
  • Let the sauce cool before pouring over the bread- If the sauce is too warm, all of it will soak into the bread and make it mushy. This will also cause the eggs to scramble if the sauce is too hot.

Nutrition

Serving: 1serving | Calories: 321kcal | Carbohydrates: 29.9g | Protein: 12.4g | Fat: 18.3g | Saturated Fat: 7.2g | Cholesterol: 138mg | Sodium: 707mg | Potassium: 325mg | Fiber: 2.6g | Sugar: 4.3g | Calcium: 104mg | Iron: 3mg