She Strengthens

Elevate Your Holiday Table with a Savory Bread Pudding

This year, why not surprise your guests with a delicious twist on traditional stuffing? Our savory bread pudding recipe is packed with sautéed mushrooms, fennel, and pecorino cheese, making it a perfect option for both meat-eaters and vegetarians.

The Perfect Cheese: Pecorino

When it comes to choosing the right cheese, Pecorino is an Italian favorite made from sheep’s milk. For this recipe, we recommend using Gran Pecorino, an aged cheese that adds a rich flavor. If you can’t find Gran Pecorino, aged Asiago is a great substitute. Be sure to avoid Pecorino Romano, as it can be too salty.

Game Plan: Make it Vegetarian

To make this recipe vegetarian-friendly, simply swap out the chicken broth for mushroom broth. You can also prepare the bread pudding up to a day in advance and reheat it when you’re ready to serve.

A Delicious Twist on Traditional Stuffing

This savory bread pudding is a game-changer for the holiday table. With its perfect balance of flavors and textures, it’s sure to please even the pickiest eaters.

Yields: 8-10 servings
Difficulty: Medium
Total Time: 1 hour 10 minutes

Ingredients:

• 3 tablespoons unsalted butter, plus more for coating the baking dish
• 3/4 cup coarsely chopped white onion
• Kosher salt
• Freshly ground black pepper
• 12 ounces coarsely chopped cremini mushrooms (about 4 cups)
• 2 cups coarsely chopped fennel (from 1 medium bulb)
• 2/3 cup finely chopped celery (from 2 medium stalks)
• 2 cups heavy cream
• 1 cup low-sodium chicken, mushroom, or vegetable broth
• 4 large eggs
• 12 ounces ciabatta or other country-style bread, medium dice (about 8 cups)
• 1 cup coarsely grated aged pecorino (about 3 ounces), such as Gran Pecorino
• 1 tablespoon finely chopped fresh Italian parsley
• 1 teaspoon finely chopped fresh sage leaves

Instructions:

1. Sauté the Vegetables: Melt the butter in a large frying pan over medium heat. Add the onion, salt, and pepper, and cook until soft, about 3 minutes. Add the mushrooms, fennel, and celery, and cook until softened, about 10 minutes.
2. Prepare the Cream Mixture: Whisk together the cream, broth, and eggs in a large bowl until smooth.
3. Assemble the Bread Pudding: Add the bread, cooled vegetables, cheese, and herbs to the cream mixture and stir until the bread is well coated. Season with salt and pepper, then turn into the prepared baking dish.
4. Bake and Serve: Allow the bread to soak for at least 15 minutes, then bake in a water bath until the custard is set and the top is lightly browned, about 50 minutes. Serve warm or at room temperature.