Savory Sourdough Bread Pudding

One of my favorite childhood holiday memories is my grandmother's dressing. And, yes, it’s dressing. Don’t even come at me with the stuffing business. In the South, it’s dressing. Plus, I grew up with pescatarian parents, so we didn’t typically have turkey on Thanksgiving. This means there was nothing stuffed in a bird’s nether regions.

We did, however, ALWAYS and forever have my grandmother’s dressing recipe. It was full of sage and celery, and it will always always always bring back memories of going around the table to say what we’re thankful for, which inevitably ended with 95% of the table in happy, emotional tears. We’ve never been known to keep our emotions below the belt. We all wear our hearts on our sleeves.

Since we now usually spend Thanksgiving with my husband’s family, I haven’t had this dressing in a few years. I was craving it, but per usual, wanted to make it with a twist. So, I took the dressing recipe, and I turned it into savory bread pudding!

Loaded with crusty sourdough bread, fresh herbs, spinach, and Parmesan cheese, you really can’t go wrong with this recipe. It tastes like my childhood with a twist, which is just how I enjoy life - traditional with a twist!

Some things to note about this recipe:

Dry out your bread overnight. If you forget this step, or simply don’t have time, you need to at least dry it out in the oven for about an hour.

Let the mixture sit for at least 2 hours. This allows the bread to fully soak up the custard.

Make sure your celery and onions are chopped suuuper finely! You want them chopped so finely that they almost melt as they’re being cooked.

Fresh herbs are the way to go! You may think that you can substitute out dried herbs, but I urge you to go for fresh in this recipe. You won’t regret it.

Enjoy this delicious twist on a classic, and Happy Holidays! And let me know what you think on Instagram @sugarandsalt_co!

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