Stuffing bread pudding is the perfect side to your Thanksgiving dinner. Use slightly stale bread, lightly toasted, for best results.
Ingredients
- 3/4-inch cubes soft sandwich bread: 6 cups
- unsalted butter: 0.25 cup
- 1/2 cups chopped yellow onions (about 1 1/2 onions): 1 piece
- celery: 1 cup (chopped)
- clove cloves garlic: 3 piece
- thyme or 1 tablespoon chopped fresh thyme: 1 tsp (dried)
- sage or 1 tablespoon chopped fresh sage: 1 tsp (dried)
- rosemary or 1 tablespoon chopped fresh rosemary: 1 tsp (dried)
- salt: 1 tsp
- black pepper: 1 tsp (freshly ground)
- white wine vinegar: 2 Tbsp
- fresh parsley: 0.25 cup (chopped)
- eggs: 4 piece
- half-and-half: 2 cups
- Gouda cheese: 1 cup (shredded)
- freshly grated Parmesan cheese: 0.75 cup
Metric Conversion
Stages of cooking
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Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish; set aside. Dotdash Meredith Food Studios
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Spread bread on a large baking sheet.ake until lightly golden and toasted, about 20 minutes, stirring once halfway through. Turn oven off. Dotdash Meredith Food Studios
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Melt butter in a large skillet over medium heat. Add onions and celery, cook stirring frequently, until translucent, about 5 minutes. Dotdash Meredith Food Studios
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Add garlic, thyme, sage, rosemary, salt and pepper. Continue to cook and stir until garlic is aromatic, about 2 minutes. Add white wine vinegar and cook, stirring, until mostly evaporated, 1 minute. Dotdash Meredith Food Studios
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Combine toasted bread cubes, onion mixture, and parsley in a large bowl; set aside. Dotdash Meredith Food Studios
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Combine eggs, half-and-half, gouda, and Parmesan in a medium bowl. Add to bread cube mixture, stir to combine. Dotdash Meredith Food Studios
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Spread bread mixture evenly in the prepared baking dish. Cover and refrigerate 2 hours to overnight. Let bread pudding stand at room temperature for 20 minutes before baking. Preheat oven to 350 degrees F (175 degrees C). Dotdash Meredith Food Studios
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Bake until center of bread pudding is set, top is golden brown and a knife inserted in the center comes out clean (160 degrees F or 71 degrees C internal temperature), about 45 minutes. Let stand 10 minutes before serving. Dotdash Meredith Food Studios
