Savory Herb Bread Pudding🥪🥞

This pudding tastes like Stove Top Stuffing Mix, which makes it a perfect base for Thanksgiving-y things or when you want a change from traditional mashed potatoes (when is that again?). Slightly stale bread works best, but if yours isn’t there yet, lightly toast the cubes for 5 minutes or so before proceeding with the recipe.

Ingredients

Serves 4 to 6

¼ cup (60 ml) olive oil, plus more for the baking dish

1 small yellow onion, chopped into medium dice

2 ribs celery, thinly sliced

Salt

2 teaspoons onion powder

½ teaspoon dried sage

3 tablespoons chopped fresh thyme

1 tablespoon chopped fresh rosemary

Freshly ground black pepper

1 loaf bakery white bread, cubed

2 cups (480 ml) vegetable broth

Chopped fresh flat-leaf parsley, for serving

Step 1

Preheat the oven to 400ºF (205ºC). Lightly grease a 10-inch (25 cm) square baking dish.

Step 2

Preheat a 6-quart (5.7 L) pot over medium heat. Sauté the onion and celery in the olive oil with a pinch of salt until onion is lightly browned, about 7 minutes. Stir in the onion powder, sage, thyme, rosemary, 1 teaspoon salt, and several dashes of pepper and turn off the heat.

Step 3

Put the bread cubes in a large mixing bowl. Add the cooked vegetable mixture and toss to thoroughly coat. Pour in the vegetable broth, ½ cup (120 ml) at a time, mixing well after each addition. The bread should be moist but not soggy, so you may not need to add all the broth.

Step 4

Transfer the stuffing mixture to the prepared casserole dish. Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes. Remove from the oven and let cool a bit before serving.