Holiday season is definitely here! Fall marks the birth of my son, Zach, which means that we start our family gatherings a little sooner than Thanksgiving and this year was no different. Last weekend I hopped on a plane and surprised him for a celebration weekend in Denver. We had such a wonderful visit together and ate many tasty things, but none of them were cooked by me.
Now that I’m back in my own kitchen, I’m experimenting again, right before the big holiday. I wanted to try something new to substitute for stuffing this year, so I turned to a savory bread pudding instead. This is a really beautiful twist on the tradition, making use of the colors and fragrances of the season. It will fill your kitchen with intense mushroom and cheese aromas to make your mouth water.
You can easily make the whole pudding a day before. You let those flavors soak into the bread overnight, bring it up to room temperature before you pop it in the oven to cook. This is a great stress relief on the big day. Plus, any leftovers—if you should have them—can easily be frozen.
Thanksgiving is my favorite holiday, as it brings together all my loved ones over food. I hope that you’ll enjoy this recipe with company that you cherish and have a memorable holiday that warms your spirit.