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Stuffing bread pudding is the perfect side to your Thanksgiving dinner. Use slightly stale bread, lightly toasted, for best results.
Ingredients
- 6 cups 3/4-inch cubes soft sandwich bread
- 1/4 cup unsalted butter
- 1 1/2 cups chopped yellow onions (about 1 1/2 onions)
- 1 cup chopped celery
- 3 clove cloves garlic
- 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
- 1 teaspoon dried sage or 1 tablespoon chopped fresh sage
- 1 teaspoon dried rosemary or 1 tablespoon chopped fresh rosemary
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons white wine vinegar
- 1/4 cup chopped fresh parsley
- 4 large eggs
- 2 cups half-and-half
- 1 cup shredded Gouda cheese
- 3/4 cup freshly grated Parmesan cheese
Step By Step Method
- Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish; set aside.
- Spread bread on a large baking sheet.ake until lightly golden and toasted, about 20 minutes, stirring once halfway through. Turn oven off.
- Melt butter in a large skillet over medium heat. Add onions and celery, cook stirring frequently, until translucent, about 5 minutes.
- 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.
- Combine toasted bread cubes, onion mixture, and parsley in a large bowl; set aside.
- Combine eggs, half-and-half, gouda, and Parmesan in a medium bowl. Add to bread cube mixture, stir to combine.
- 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).
- 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.
