Go to the Recipe: Savory Bread Pudding
do you have a good recipe for a classic stuffing/dressing?
Hi Eduardo,
We don’t have a recipe for a “classic” stuffing or dressing. I urge you to try this Savory Bread Pudding—it’s absolutely delicious and surpasses the classic versions that I have tried.
Do you think this savory bread pudding would work with GF bread (cubes from a special GF bakery, recommended for stuffing) - and no walnuts? Also, withi your coconut cream substitution for cream, as discussed in your GF mushroom soup recipe? If yes (and I hope so!) can you make this ahead of time, and then reheat it in the microwave just before serving the dinner? (If not, what do you suggest for a Thanksgiving dinner? Last minute stuffing just won't work well for me, with everything else going on.) Thanks!
yes, that should all work out just fine for you, you won't have quite the same crisp and custard like texture when you reheat it but it should be tasty.
I tried the Savory Bread Pudding recipe and it was better than any "classic" stuffing or dressing I've ever had. I initially was worried that it was going to be to heavy because of the cream base but it was quite the opposite: light, fluffy, and full of different flavors.
Do the bread cubes need to be dried prior to assembly of the dish?
Hi @jake mowbray, There’s no need to dry the bread cubes before assembling the dish.
Do you reckon this would work by assembling 1 day earlier, refrigerating, and baking just before serving?
I think so Albert
One of the best Desert Bread pudding I ever had was at https://www.sophiesbistro.net/
Would anyone know how they make theirs? I'm dying for a great homemade Bread pudding recipe.
Step 2 states this... "Remember, however, you need to keep the mushroom base warm instead of hot. Hot cream of mushroom will cook the eggs when you add them."
I purchased the Control Freak for the very purpose of solving this hurdle but there is no reference to it or temperature recommendations.
Frustrating.
Egg white coagulates at 144-149° F, yolk coagulates at 149-158° F, and whole eggs coagulate at 144-158° F.
So stay bellow 144°f.
Thank you.
Kyl-
Maybe you could respond to DJB's and my post on the "Cream of Mushroom Base" site...
...Reducing cream...temperature and time using the Control Freak.
THX
Is there any way to make this dairy free with the plant based/gluten free mushroom base?
Did you ever end up making it with the coconut milk? If so, how did it turn out?
It should work out pretty good even if you just cut out the eggs that we add as a binder.
