We are on the official countdown to my favorite holiday of the year – Thanksgiving!!
So, I thought I’d start things off by tackling the tough things first. Stuffing.
I know, it’s a pretty controversial topic – cooked in or out of the bird? Packaged mix or homemade – Grandma’s standard recipe or something new?
In my family, the answer to that question was always easy. We did not have stuffing. Since my grandparents were immigrants, Thanksgiving was a new holiday for them and although my Gran happily made a turkey with gravy, cranberry sauce and potatoes, she was NOT going to make stuffing.. or a pumpkin pie for that matter..
So, for me, stuffing was never an issue – until I was in college – and had stuffing for the first time.
It was not a memorable occasion. In all honesty, I couldn’t see the appeal - salty, mushy and grayish brown in color I honestly couldn’t understand why someone would allot valuable stomach room to it. But as the the years passed I had different versions – some made with bread, and some made with rice and all sorts of delicious ingredients. Now this was something I could definitely devote some tummy space too!
This bread pudding definitely falls into that category. Technically, it’s not really a “stuffing” – there is no chicken stock in sight. Instead, it’s made with half and half and cheese (I know, need I say more??) and it goes beautifully with turkey. Yes, it’s a bit rich but as they say “it’s the holidays!!”
Ingredients
- 2 Tbsp. unsalted butter
- 2 shallots, peeled and sliced
- 1/4 cup dry white wine or sherry
- 6 eggs
- 2 1/4 cups half and half
- 2 tsp. salt
- 1 tsp. white pepper
- 1 1/2 cups grated Gruyere cheese
- 1 1/2 cups grated Swiss cheese
- 1/4 cup minced fresh chives
- 1/4 cup minced fresh sage
- 1 Tbsp. herbs de Provence
- 1 lb. day old sourdough baguette, cut into 1/2 inch pieces
Instructions
- Pre heat the oven to 350 degrees.
- In a small saute pan melt the butter over medium heat. Cook the shallots until they are soft and translucent. Add the wine and simmer for 3 - 5 minutes until wine is reduced to approximately 2 Tbsp. Set aside.
- In a large bowl, whisk the eggs, half and half, salt and pepper together. Add the herbs and the shallot/wine mixture. Stir to combine. Stir in the cheese. Fold in the bread cubes. Let sit for an hour (or refrigerate overnight in the refrigerator).
- Grease a 9 x 13 inch casserole dish and pour bread mixture in. Bake bread pudding for 35 - 40 minutes until it is puffed and golden. Cool for 10 minutes. Serve
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{ 46 comments… read them below or add one }
I have been dying to try one of these for a while now. I bet I can get my picky eater to try this. Cream! Cheese! Bread!
What a gorgeous savory bread pudding! I see so many recipes on a daily basis and many are very good. But few really excite me. This one does. I can hardly wait to recreate this in my own kitchen. Bravo!
I am so with you on the stuffing history. It always tasted exactly the same and has way too much sage. Which I now love but that’s because I have my own plant and fresh is so amazing compared to dried sage. I try to make a new one each year but I have to admit; and this will come as no surprise to you at all…the one with pumpernickel bread and bourbon; well that one has been a keeper.
I agree with Lana…this is so unique and I’m dying to try it!
I really love this beautiful, flavorful alternative to stuffing! I’ve had good stuffing, bland stuffing and fabulous stuffing, but I think this bread pudding outdoes them all. I’ll try this even without the turkey (we don’t do Thanksgiving here). Perfect!
You are right the count down is here!! Love this savory bread pudding
Amazing! This is a fabulous recipe Nancy!! Love it.
xoxo
Heather
I personally love stuffing, my mom’s is legendary in our family, but I am always up for alternatives, and this would also make a wonderful Christmas side to a prime rib or roast duck or goose. I am so saving this for then!!
Nancy — We also make bread pudding instead of stuffing because it’s also doubles as a satisfying main for the vegetarians at the table. This one sounds fabulous!
Well…I have to say that for me, the dressing (or stuffing) is the best part of a Thanksgiving meal.
I’m sorry your experience with it is salty, mushy and brown. I need to make you a good dressing! With that said – your herb bread pudding looks fabulous! Looks like a great dish for between the two up and coming holidays! Beautiful dish.
Thanks MJ!! I definitely think I did not get the proper introduction to stuffing!
Nancy, this definitely looks like it’s worth reserving some of that precious stomach space for. I love the rustic look of this with the big hunks of bread. It would make a great addition to any Thanksgiving table.
Hi Gloria!
I have to say it definitely is worth the tummy room!!!
I don’t really understand the appeal of stuffing, give me a good bread pudding like this over it any day!
Same here Sylvie!
Beautiful bread pudding for the holidays luv!
Thanks Red!!
did you say cheese, bread, and pudding all in the same sentence? I would eat this all year round and I would covet the whole tray!
Me too Susan – it is total comfort food!
I love this version of stuffing. I can imagine how moist and flavorful it is!
Srsly loving all these flavors. Shallots, chives all these flavorful cheeses. Just comforting holiday delicious!
I forget how great bread pudding is – it can be made savory or sweet with infinite flavor combinations, and is a wonderful way to use up day-old bread. I can’t give up stuffing on my Thanksgiving table, but stuffing AND bread pudding never hurt anyone…
I totally agree with Georgia!!!
Besides the desserts, my favorite food part of the holiday is the stuffing! Your bread pudding is a wonderful and delicious alternative to stuffing:)
Hi Lora!!
So many people love stuffing more than the turkey – with all these stuffing recipes, I am going to have to try it!!
this is really calling my name! It’s looks so wonderful. Comfort food at it’s best!!!
Thanks Diane – it definitely qualifies as comfort food!!
This looks and sounds absolutely delicious! Perfect for Thanksgiving, but I have a feeling I will be making this all fall and winter
I love your blog!
Hi Katherine!!
Aww… thank you so much – you totally made my day!! After making this, my son informed me that he is definitely ready for another batch… ah to be a teenager!!!
How perfect for Thanksgiving! Thank you for sharing this recipe!
Hi Jen!! Thank you for stopping by the Table!
This is my kind of “stuffing”. I didn’t grow up with stuffing at Thanksgiving either, so I could definitely try this for something different.
Hi Jana! This goes really well with roasted poultry or pork! I love that I can make it a day ahead and then just pop it into the oven – hope you enjoy it!!
Stuffing (or dressing) is the best part of Thanksgiving for me! But I think a savory bread pudding could easily replace it
It definitely can replace the stuffing – it is definitely one of our new favorites!
My that looks fabulous! I always heard my Grandmom spwak of Bread Pudding but she never made it for us. She was born in 1901. Definitely going to try your version! Pinning!
Hi Cindi!
I really hope you like it!!
I think I would skip the turkey to make tummy room for this!
Thanks for sharing this!
Hi Kel,
Thanks for stopping by the Table! So glad you like the soup!
Much better than any stuffing I have seen…wow, just look at all that wonderful cheese! So delicious!
Wishing you and family a lovely Thanksgiving Nancy
Thank you!! I hope you and yours have a fabulous Thanksgiving as well!!
Great recipe, but quick question. Can I replace the cheese listed with normal cheddar. I live in Korea and anything but cheddar is so expensive.
Hi Ross!!
Yes, cheddar would work great – I would probably reduce the amount of cheese by about a cup though since cheddar is a stronger flavored cheese!!
thank you so much! going to make this tomorrow, I will let you know the consensus.
Also my girlfriend is making traditional stuffing, so it will be a taste off ‘stuffing or bread pudding’
Hi Ross!
Can’t wait to hear how the “taste off” goes – I hope you had a wonderful holiday!
Savory bread puddings are pure heaven to me. Bread, cheese and herbs soaked in half & half then baked. Can’t get better than that!
I couldn’t have said it better!!!