Can I make this bread pudding ahead of time?

Yes. The recipe specifically notes that it can soak overnight in the fridge or for at least 1 hour before baking, so it is well suited to advance prep. You can assemble it, cover it, refrigerate, and bake when ready.

What kind of bread works best?

A sturdy country-style whole wheat loaf is ideal because it holds up to the milk and egg custard without turning mushy. Day-old or stale bread works best, and letting it sit overnight helps it absorb the liquid more evenly.

Can I use different mushrooms or greens?

Yes. The recipe already suggests a mix of cremini and shiitake mushrooms, but other sliced mushrooms will work too. Tuscan kale can usually be swapped with another hearty green such as lacinato kale or even Swiss chard, though softer greens may cook down faster.

How do I know when it is done baking?

The top should be set and lightly browned after the final uncovered bake, and the center should feel firm rather than wet or soupy. If your dish is very deep or the bread was especially dry, it may need a little extra time.

What should I serve it with?

This works as a Thanksgiving stuffing-style side dish, but it can also stand in as a vegetarian main alongside a simple salad or roasted vegetables. It pairs well with roasted poultry, pork, or holiday gravy if you are serving it as a side.

Can I make it without wine?

Yes. You can replace the white wine with additional milk, or use a little vegetable broth for a more savory profile. The wine adds brightness, but the dish will still work without it.

Recipes

Savory Bread Pudding with Mushrooms and Leeks

Name: Savory Bread Pudding with Mushrooms and Leeks
Yield: Serves 8-10 as a side dish
Ingredients: extra virgin olive oil; The Spice House Fine Sea Salt (); The Spice House Tellicherry Peppercorns (); 2 celery ribs, sliced thinly; 3-4 leeks, white and light-green parts sliced thinly; 2 apples, cored but not peeled, cut into medium dice; 3 cups sliced favorite mushrooms (we like a mix of cremini and shiitake); 1 bunch Tuscan kale, tough stems removed and shredded; 6 cloves garlic, minced; The Spice House Poultry Stuffing Seasoning (2 tablespoons); The Spice House Herbes de Provence (2 teaspoons); 1 loaf country style, whole wheat bread, cut into 1-inch cubes and left to stale overnight; 1/2 cup dry white wine; 2 cups milk; 4 eggs, whisked

A comforting side dish, vegetarian main or delicious stuffing for Thanksgiving. This dish comes together quickly and can be prepped the day before.

Yield: Serves 8-10 as a side dish

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Ingredients

extra virgin olive oil
Sea Salt
Tellicherry Pepper
2 celery ribs, sliced thinly
3-4 leeks, white and light-green parts sliced thinly
2 apples, cored but not peeled, cut into medium dice
3 cups sliced favorite mushrooms (we like a mix of cremini and shiitake)
1 bunch Tuscan kale, tough stems removed and shredded
6 cloves garlic, minced
2 tablespoons Poultry Stuffing Seasoning
2 teaspoons Herbes de Provence
1 loaf country style, whole wheat bread, cut into 1-inch cubes and left to stale overnight
1/2 cup dry white wine
2 cups milk
4 eggs, whisked

Preparation Instructions:

Grease a 9X13 baking dish with olive oil or butter, before baking preheat oven to 350F.

Heat a large saute pan, lightly coated with extra virgin olive oil, over medium heat. Saute leeks, celery, apples, mushrooms, and kale, in batches, being sure to season each batch with salt and pepper. Add garlic to the final batch and saute for just a minute until fragrant.

Transfer to a greased baking dish.

Add Poultry Stuffing Seasoning and Herbes de Provence, bread, wine, milk and eggs. Toss together to coat bread and veggies.

Cover with a layer of parchment paper and then foil. The bread pudding can be left to soak overnight in the fridge or for at least 1-hour before baking.

Bake for 45 minutes. Remove parchment and foil and return to the oven for 15 minutes.

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Savory Bread Pudding with Mushrooms and Leeks

Spices

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Peppercorns, Tellicherry

Poultry Stuffing Seasoning

Herbes de Provence

Sea Salt, Fine

Ingredients

Preparation Instructions:

Spices

Featured in this Recipe

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