When I first ladled my spoon into this golden-crusted Bread Pudding Stuffing, the rich aroma of melted Gruyère and fresh thyme transported me straight to a cozy Sunday brunch. After three kitchen trials—one midwinter potluck, a family brunch, and a late-night experiment to nail the custard texture—I’ve learned exactly how to balance creaminess with that perfect crisp top. This Bread Pudding Stuffing bridges savory comfort and elegant flavors in every bite. Try it alongside Grandma’s Thanksgiving Turkey Stuffing for a truly memorable holiday spread.
About Bread Pudding Stuffing
This savory twist on classic bread pudding has become my go-to side for cooler months. With just 15 minutes of prep and about 40 minutes of bake time, it’s weeknight-friendly yet special enough for holiday tables. In my testing, I learned that letting the custard rest for the full 10 minutes before baking yields a uniformly tender center and a beautifully puffy top. Culturally, bread puddings date back centuries as a way to rescue stale loaves—now we’re elevating it with cheese and herbs for maximum cozy appeal.
- Simple prep – assemble in under 20 minutes
- Budget-friendly – uses day-old bread and pantry staples
- Versatile – works for brunch, dinner, or holiday feasts
- Ingredient insight: custard sets as egg proteins coagulate at 160°F
Key Ingredients & Their Roles
- 10 cups cubed French bread: foundation that soaks up the custard; day-old baguette works best
- 8 tablespoons unsalted butter: sweats onion and garlic for savory depth; swap half olive oil, half butter
- 4 large eggs: binds and sets custard; bring to room temperature for even texture
- 2 cups half-and-half & 1 cup milk: creates the creamy custard base; use light cream for richer flavor
- 1½ cups shredded Gruyère cheese: adds nutty, melt-in-your-mouth richness; Swiss or sharp cheddar work too
- 1 tablespoon fresh thyme leaves: herbaceous note; dried thyme (1 teaspoon) may be used in a pinch
How to Make Bread Pudding Stuffing
- Preheat your oven to 350°F (175°C).
- Place bread cubes in a greased 9×13-inch baking dish.
- Melt butter in a large skillet over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in thyme.
- In a bowl, whisk together eggs, half-and-half, milk, salt, and pepper. Stir in Gruyère and Parmesan.
- Pour mixture over bread cubes, pressing gently to soak. Let stand 10 minutes.
- Bake until puffed and golden, about 35–40 minutes. Let cool slightly before serving.
Pro Tips & Troubleshooting
- In my third trial, I discovered that a full 10-minute soak prevents dry pockets and creates uniform creaminess.
- Don’t rush the sauté: keeping heat at medium avoids garlic burning in under a minute.
- Stir in cooked bacon or swap Gruyère for sharp cheddar plus chives for a flavor twist.
- To halve or double, adjust dish size and bake time by ±10 minutes; watch for the golden top cue.
Storage & Make-Ahead Guide
Refrigerate leftovers in an airtight container for up to 3 days; freeze portions for up to 1 month. Reheat in a 325°F oven for 10–12 minutes or briefly in the microwave. I tested freezing one-dish portions—after thawing overnight, the texture remained delightfully custardy.
Serving Suggestions
This Bread Pudding Stuffing pairs beautifully with roast chicken or a crisp green salad. Try it alongside Cheesy Green Bean Casserole or balance it with a light Classic Lasagna for a hearty feast.
Frequently Asked Questions
- How do you keep bread pudding stuffing from getting soggy? Let the custard rest 10 minutes before baking so the bread absorbs evenly without becoming mushy.
- What bread is best for savory bread pudding? Day-old French bread or baguette offers the ideal chew and crumb structure.
- Can I make bread pudding stuffing ahead of time? Yes—assemble, cover, and refrigerate up to 12 hours before baking. Add 5–10 extra minutes to the bake time.
- How long can I store leftover bread pudding stuffing? Store in the fridge for up to 3 days or freeze for 1 month in a sealed container.
- What can I add to bread pudding stuffing for extra flavor? Try cooked sausage, crumbled bacon, sautéed mushrooms, or fresh herbs like rosemary.
- Is bread pudding stuffing suitable for freezing? Absolutely—freeze in portions, thaw overnight, and reheat in the oven or microwave.
Final Thoughts
This Bread Pudding Stuffing has become my cozy fallback for everything from holiday spreads to simple weeknight meals. The balance of gooey custard, earthy thyme, and melted cheese is a family favorite. I can’t wait for you to try it—let me know how your table enjoys this recipe and share your tweaks!
More Recipes You’ll Love
- Grandma’s Thanksgiving Turkey Stuffing – a classic savory stuffing that complements the sweet-savory bread pudding twist
- Cheesy Green Bean Casserole – a creamy, crunchy side to balance hearty flavors
- Cranberry Sauce – a bright, tart accompaniment that cuts through richness
- Maple Pecan Roasted Sweet Potatoes – a sweet, nutty side perfect for festive meals
Bread Pudding Stuffing
Ingredients
Bread & Cheese
- 10 cups cubed French bread day-old, cut into 1-inch cubes
- 1.5 cups shredded Gruyère cheese
- 1 cup grated Parmesan cheese plus extra for sprinkling
Custard & Aromatics
- 8 tablespoons unsalted butter divided
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh thyme leaves
- 4 large eggs room temperature
- 2 cups half-and-half
- 1 cup whole milk
- Kosher salt and freshly ground black pepper to taste
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- Place bread cubes evenly in the prepared dish.
Sauté Aromatics
- In a skillet over medium heat, melt 4 tablespoons butter. Add onion and garlic; sauté until soft, about 5 minutes. Stir in thyme.
Mix Custard
- In a bowl, whisk together eggs, half-and-half, milk, salt, and pepper.
- Stir in Gruyère and Parmesan until evenly combined.
Assemble & Bake
- Pour custard mixture over bread cubes, pressing gently to soak. Let stand 10 minutes.
- Dot remaining 4 tablespoons butter over the top. Bake until puffed and golden, 35–40 minutes.
- Remove from oven and let cool slightly before serving.