Apple, Sage, and Pecan Savory Bread Pudding

Apple, Sage, and Pecan Savory Bread Pudding ingredients

• 10 cups day-old challah or sourdough bread
• 4 tbsp unsalted butter
• 1 medium yellow onion
• 2 stalks celery stalks
• 1 large Granny Smith apple
• 2 tbsp fresh sage leaves
• 1 tsp fresh thyme leaves
• 1/2 cup pecans
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1.5 cups chicken or vegetable broth
• 1 tsp kosher salt
• 1/2 tsp black pepper

How to make Apple, Sage, and Pecan Savory Bread Pudding

1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray and set aside.
2. Spread the 10 cups of cubed day-old bread onto a baking sheet and toast in the preheated oven for 10-15 minutes, or until lightly golden and dried out. This prevents the bread pudding from becoming soggy.
3. In a large skillet, melt 4 tbsp unsalted butter over medium heat. Add 1 diced yellow onion and 2 diced celery stalks; sauté for 5-7 minutes until softened and translucent.
4. Stir in 1 diced Granny Smith apple, 2 tbsp chopped fresh sage, and 1 tsp fresh thyme leaves. Cook for another 3-5 minutes until the apple begins to soften slightly.
5. Remove the skillet from the heat and transfer the sautéed mixture to a very large mixing bowl. Add the toasted bread cubes and 1/2 cup chopped pecans, tossing gently to combine.
6. In a separate medium bowl, whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1.5 cups chicken or vegetable broth, 1 tsp kosher salt, and 1/2 tsp black pepper until well combined.
7. Pour the egg mixture over the bread mixture in the large bowl, ensuring all the bread cubes are evenly coated. Gently press down on the bread to help it absorb the liquid, then let it sit for 10-15 minutes.
8. Transfer the bread pudding mixture into the prepared 9x13-inch baking dish, spreading it evenly. You can cover it with foil if you prefer a softer top, or leave uncovered for a crispier top.
9. Bake for 30 minutes covered (if using foil), then remove the foil and bake for an additional 20-30 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
10. Allow the bread pudding to rest for 10 minutes before serving. This allows it to set and makes it easier to scoop.

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