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Gluten or Gluten-Free Savory Bread Pudding

This savory bread pudding is a stuffing alternative for your holidays. You can make this for gluten and/or gluten-free eaters alike. This recipe is cheesy, rich, flavorful, moist, and full of fresh herbs and garlic. Being such a versatile dish, you can sub any herbs, veggies, and mushrooms for your preferred options. Try adding cooked sausage, bacon, or pancetta. Prepare a day ahead and bake before consuming.
Prep Time1 hour
Cook Time1 hour 40 minutes
Total Time2 hours 40 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: holiday stuffing, holiday savory bread pudding, Thanksgiving dressing, Thanksgiving stuffing, Gluten-free stuffing, Gluten-free dressing
Servings: 10

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.

    Notes

    -You can make this 1 day ahead of time through Step 8 except to reserve 1/2 cup of custard to pour on top just prior to baking. Continue with recipe.
    -Sub any of the ingredients for others you prefer. For example, you can add fresh sage to the herb mixture. Consider adding cooked sausage, bacon, or pancetta with or in place of the mushrooms. Use your preferred cheese.