Recipe Box, Savory Holiday Bread Pudding
Cranberries are paired with brioche bread, bleu cheese and pecans
for a savory holiday bread pudding
Is your mouth watering yet?
This is a perfect holiday side dish,
and the good news is that the prep only takes a few minutes
1 loaf of fresh brioche bread, eggs, milk, heavy cream,
cranberries, thyme and pecans
I also added dried cranberries and walnuts
Beat the eggs and stir in the milk and cream in a large mixing bowl
Add the cranberries, bleu cheese, thyme* and pecans
*the recipe I adapted this from called for thyme,
but I really couldn’t taste it, so I will leave it out next time
Cut the brioche into large cubes and add to the wet ingredients
Gently fold brioche cubes into the cranberry mixture
until all the bread is well saturated
Let mixture sit for about 1 hour to continue to absorb the wet batter
Then transfer the mixture to a prepared 8″ x 8″ baking dish
Cover with foil and bake at 325 degrees for 45 minutes,
then uncover and bake for 30 more minutes until set in the middle
Serve it up and enjoy!
Savory Holiday Bread Pudding
Equipment
- 1 8" x 8" baking dish
Ingredients
- 3 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1 tablespoon fresh thyme* chopped
- 1 cup fresh cranberries
- 4 ounces blue cheese crumbled
- ½ cup pecans, candied or roasted
- 2 oz dried cranberries and walnuts, optional
- 1 loaf of brioche bread cubed (12 cups)
Instructions
- Preheat the oven to 325°F.
- In a large mixing bowl, mix the eggs, cream, milk
- Add the thyme*, cranberries, blue cheese and pecans. Mix to coat.
- Add the cubed bread and mix thoroughly.
- Let mixture sit for about an hour to absorb the wet mixture
- Grease or spray the casserole dish and transfer the stuffing into the casserole dish
- Cover the casserole dish with foil, and bake for 45 minutes
- Remove the foil and bake for an additional 30 minutes
Notes
Enjoy!
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Comments
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Poor **Cranberries** usually get a bad reputation as bitter, angry little things. You’ve saved their reputation as something pretty and wildly creative. Thank you from my little pilgrim heart.
Thanks Leslie Anne, very yummy stuff 🙂
Good morning, Jenna. This savory bread pudding sounds delicious and something different for the holidays. Thanks for sharing and wishing you a wonderful Thursday. Hopefully, rain tomorrow!
Thank you Pam, yes something a little different and very good!
The bread pudding must have tasted really great made with brioche!
Yes, the brioche really makes it!
As much as our family doesn’t care for regular stuffing, or dressing, everyone loves the bread pudding versions.
This is a good one!
Good morning, Jenna! You are making me hungry! This savory bread pudding sounds scrumptious. This would be a wonderful side for any holiday meal. Thanks for sharing. Have a wonderful day, sweet friend!
Thank you Shannon, it’s a little different from the normal sides and looks so pretty too!
You said the magic word – bread pudding – love, love and yes love it. Pinned it
I visited you via Eat Your Veggies and the TFT Blog Hop
I linked up this week with = 64+65. Hope you will join us M-S SeniorSalonPitStop and W-S #WordlessWednesday. You will find both under BLOGGING.
Thank you Esme!
I like stuffing, but I think this recipe would make a good alternative. I notice the original recipe calls it a stuffing, but I think that does the dish a disservice. I like your name for it better. As much as I like leeks, I agree that leaving them out as you did would be the best plan. Otherwise you have too many conflicting flavors. This dish looks delicious!
Thank you Linda, I agree, the leeks would be a conflict, it was delicious without them.
Looks delicious, except for the bleu cheese which I dislike. A perfect time to make bread pudding. Thanks Jenna. Happy weekend.
Just leave it out or sub fontina or white cheddar. The brioche and cranberries are so pretty for the holidays!
Oh Jenna, this looks wonderful – anything with cranberries goes well at our house!
It is delicious and a pretty presentation for the holidays
This sounds super nummy, I think I will leave the blue cheese on the side or add some thing else. I wonder if shredded orange peel, might be a kick with rosemary for savory or maybe fresh thyme, I don’t think that is one of those spices that holds very long in the pantry. Very pretty dish!!!!
Thank you, sorry about the bleu cheese, but just leave it out. Rosemary would be wonderful. This would look pretty on a holiday buffet 🎄
Thanks for sharing at the What’s for Dinner party!! Have a great week.
Thank you Helen 🙂