• 42 Ratings

If you'd like to bake this savory bread pudding as the pork roasts, plan on removing it before raising the oven temperature to 425 degrees for the pork's last 8 to 10 minutes, and set it aside while the meat is resting. Then return it to the 375-degree oven with the Brussels sprouts for 10 minutes to ensure a crisp, golden-brown top.



Ingredient Checklist


Instructions Checklist
  • Combine bread, parsley, sage, and thyme in a large bowl. Melt butter in a large skillet over medium-high heat. Reduce heat to medium. Cook celery and garlic with a pinch of salt until celery is tender, 10 to 12 minutes. Add scallions and cook until tender but still bright green, about 4 minutes. Pour mixture into bowl with bread and stir. Let cool.

  • Preheat oven to 325 degrees. Butter a 3-quart round baking dish (2 to 3 inches deep) or a 9-by-13-inch baking dish. Whisk together eggs, stock, heavy cream, 2 teaspoons salt, and some pepper. Pour over bread mixture and toss until bread is evenly soaked. Transfer to baking dish, pressing into corners, and dot top with butter.

  • Bake until top puffs and center is set, about 1 hour. Tent with foil to keep warm until ready to serve.

Cook's Notes

Bread pudding can be assembled through step 2 and refrigerated, covered, overnight. Bring to room temperature for 1 1/2 hours before baking.


42 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 16
  • 2 star values: 9
  • 1 star values: 2