Bread Pudding Stuffing
A savory take on classic bread pudding featuring Gruyère, Parmesan, and fresh thyme, perfect for holidays or cozy weeknight dinners.
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 9x13-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.
Notes
I discovered that a full 10-minute soak ensures every cube is perfectly custardy without dry spots.
Freezing individual portions maintained a tender texture even after thawing and reheating in the oven.
For extra depth, I stirred in a handful of cooked bacon during my second test and loved the smoky twist.