Try this gluten or gluten-free rich and flavorful stuffing alternative. NO one should sacrifice.
Do you have gluten and gluten-free eaters for your holiday meal?
I do! Since I have recently discovered a gluten intolerance, I decided NOT to sacrifice my love for bread and holiday favorites. While I’m still learning how to bake gluten-free bread, I have found some good store-bought gluten-free versions to incorporate in my favorite bready dishes. I have simply taken my favorite holiday “stuffing” that is herby, cheesy, custardy, and moist and turned it into a gluten or gluten-free rich and flavorful stuffing alternative. Oh, so tasty!! My mouth is watering as I sit here thinking about it.
My traditional holiday savory bread pudding has taken on a new identity this year.
While I posted the details of the gluten version of this recipe and how it came about last November (see my post entitled Holiday Stuffing or Dressing? Why not Bread Pudding?), this year I wanted to figure out how to make it so I could eat it, too. After some pondering, it came to me. Why NOT take my recipe and simply divide it into two separate casseroles and use two different breads? The key here was making sure not to cross-contaminate the breads with unclean utensils, containers, and hands. One casserole has a traditional crusty French bread and the other has crusty gluten-free baguettes. Yum! Gluten or Gluten-Free Rich and Flavorful Stuffing Alternative… DONE!
Questions were…
Will it work successfully?
Can you tell a difference?
Final answer…
YES, it worked successfully.
NO, you can’t tell a difference.
Can you see the difference? Which is gluten free? Both breads are crusty, herby, and toasty.
Absolutely and unequivocally, we had SUCCESS!!
Any gluten and gluten-free eater alike would be impressed with this holiday side, regardless of the bread used. Why is that? Ultimately, it boils down to all the other ingredients. Since both types of bread are toasted and surrounded by many other ingredients, the flavors and textures are the same. Hmm… Gluten or Gluten-Free Rich and Flavorful Stuffing Alternative… yes, please!
Check out my YouTube video for this bread entitled Savory Bread Pudding: Holiday Stuffing Alternative for Gluten and Gluten-Free Eaters with 8 clear-cut-step directions, visuals of the ingredients, and the ever-so-needed kitchen tips along the way. You just might learn something new and be inspired. 😉
What if there’s an unfavorable ingredient?
NO worries! Versatility is what makes this dish magical. Take the base of this recipe and switch out any of the herbs, veggies, and cheese for what you have in your kitchen or what you like. You might want to add some fresh sage to the herb mixture or your favorite cooked ground meat with or in place of the mushrooms. If leeks are intimidating, just use an onion. Check out my post with video on how to clean and cut fennel & leeks. If you’re not keen on changing your family favorite Thanksgiving dressing or stuffing, then save this one for another holiday.
Gluten or Gluten-Free Savory Bread Pudding
Ingredients
Herbed Bread
If making 1 bread pudding recipe, use 1 lb total of EITHER regular or gluten-free bread and omit the other listed below.
- ½ lb crusty white bread sourdough, French, Italian or mix of breads
- ½ lb crusty gluten-free bread baguettes or boule
- ¼ cup olive oil
- 2-3 tsp fresh rosemary chopped
- 4 tsp fresh thyme chopped
- 1 large garlic clove or 3 small garlic cloves minced or finely chopped
Sautéed Veggies
- 6 tbsp butter or ¾ stick
- 1 lb mushrooms mix of cremini, shiitake, portobello, gourmet mix
- 1 leek (white and light green parts) thinly sliced and well rinsed
- 1½ cups celery thinly sliced
- 1 cup colored peppers (red, orange, and/or yellow) chopped
- ⅓ cup fresh parsley chopped
Custard Mixture
- 2½ cups Half & Half
- 1 cup stock or broth chicken, vegetable, or beef
- 8 large eggs
- 3 tsp salt
- 1 tsp freshly ground black pepper
- 1½ cups Gruyere shredded (plus more for topping)
- ⅓ cup Pecorino Romano finely grated (plus more for topping)
Instructions
Herbed Bread
- Step 1: Preheat oven and prepare pans. Preheat oven to 375˚F / 191˚C and grease baking dish(es) using cooking spray or butter. Use one 4 qt dish for one casserole using a pound of all gluten or all gluten-free bread. Use two 2 qt dishes for two casseroles with one gluten version and one gluten-free version.
- Step 2: Prepare the bread crumbs. Cut bread into ½ inch cubes. You can decide whether or not to cut off the crust. The crust will produce a chewier bread pudding. If using both gluten and gluten-free bread, separate into two separate bowls. If using only one kind of bread, place all cubes in a large bowl.
- Step 3: Infuse garlic and herbs in olive oil. In a small saucepan over low heat, heat olive oil, garlic, rosemary, and thyme. Heat for 5 minutes allowing the olive oil to be infused with the garlic and herbs.
- Step 4: Coat and toast the bread crumbs. Add oil mixture to the bread (be sure to half the mixture for two separate bowls of bread.) Toss to coat. Spread cubes out on rimmed foil lined cookie sheet. If making gluten and gluten-free versions, be sure to use two separate cookie sheets. Sprinkle salt & pepper over bread crumbs on cookie sheet(s). Bake in preheated oven for 20 minutes until crunchy (stir about the 10-minute mark). Remove the cookie sheets and return the bread cubes to their respective bowl(s).
Sautéed Veggies
- Step 5: Cut and prepare the veggies. Wash, cut, and slice all veggies. For any whole mushrooms, it is recommended not to wash them. Simply brush off the visible dirt using a small kitchen brush or paper towel/napkin. Then slice them for the recipe.
- Step 6: Sauté the veggies. Melt butter in a 12-inch skillet over medium-high heat. When the butter sizzles, add mushrooms, leek, celery, and pepper. Sauté all veggies for about 15 minutes until they are soft, tender, and juices have evaporated.
- Step 7: Add veggies to the bread cubes. Mix sautéed veggies and parsley in the bread cube bowl(s). Be sure to divide the veggie mixture between the two bowls, if making a gluten and gluten-free version. Mix thoroughly.
Custard Mixture
- Step 8: Prepare custard. In a large bowl, whisk together half & half, broth or stock, eggs, salt, pepper, and most of the cheese. You will likely need to shred and grate more for the top. Pour custard into the bowl(s) of bread. Be sure to divide the custard in half, if making both gluten and gluten-free versions. Mix well.
- Transfer mixture(s) to prepared casserole dish(es). Sprinkle with remaining and extra cheese (to your preference).
- Bake uncovered in 350˚F / 177˚C oven for 1 hour. If the tops begin to brown too quickly during the last 20-30 minutes, lightly cover dish(es) with foil. Let stand 15 minutes before serving.
Video
Notes
Looking for additional breads to bake this holiday season? Check these out.
Mexican Pan de Muerto
German Stollen
Thanks for reading! If you enjoyed this post, please let me know. I would appreciate a like, a follow, or even a comment. Check out my YouTube Channel as well to see videos of the blog bakes. Shorter videos on kitchen hacks and tips along with other holiday dishes coming very soon. Stay tuned!