Stuffing bread pudding is the perfect side to your Thanksgiving dinner. Use slightly stale bread, lightly toasted, for best results.
Stuffing Bread Pudding
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
Instructions
- 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.
