Ina Garten Bread Pudding Stuffing Recipe

Ina Garten’s Bread Pudding Stuffing combines the heartiness of a traditional Thanksgiving stuffing with the creamy comfort of bread pudding. It’s rich, flavorful, and soaked with aromatic herbs, making it the perfect side dish for roast turkey, chicken, or even holiday ham. The texture is beautifully balanced — crisp on top and soft inside — delivering that comforting homemade taste Ina is famous for.

What is Ina Garten Bread Pudding Stuffing?

Ina Garten’s Bread Pudding Stuffing is a savory version of classic bread pudding, made with toasted bread cubes soaked in a seasoned custard mixture of eggs, broth, onions, celery, herbs, and butter. The result is a golden-baked, soft, and flavorful stuffing that pairs wonderfully with roasted meats and gravy. It’s a dish that blends the best of two comfort food worlds — bread pudding and classic dressing.

Other Ina Garten Thanksgiving Recipes

• Ina Garten Thanksgiving Turkey
• Ina Garten Thanksgiving Dressing
• Ina Garten Make-Ahead Stuffing
• Ina Garten Cornbread Stuffing

Reasons to Try Ina Garten Bread Pudding Stuffing

• Moist and flavorful – The custard base keeps it rich and tender.
• Perfect holiday side – Pairs beautifully with roasted turkey or chicken.
• Crispy and soft balance – Golden top with a creamy center.
• Customizable – Add sausage, bacon, or mushrooms for variety.
• Make-ahead friendly – Can be prepared in advance and baked later.
• Crowd-pleaser – A comforting dish that’s always a hit at gatherings.

Ingredients Needed to Make Ina Garten Bread Pudding Stuffing

• 1 large loaf of French or sourdough bread, cut into 1-inch cubes
• 2 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 2 cups yellow onions, diced
• 1 ½ cups celery, diced
• 3 garlic cloves, minced
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons fresh thyme leaves
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh parsley, chopped
• 4 large eggs
• 3 cups chicken stock or vegetable broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese (optional)

Instructions to Prepare Ina Garten Bread Pudding Stuffing

Step 1 – Prepare the bread

Preheat your oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast for about 10–15 minutes until lightly golden and dry. Set aside to cool.

Step 2 – Sauté vegetables

In a large skillet, heat butter and olive oil over medium heat. Add onions and celery, cooking for 8–10 minutes until soft and translucent. Stir in garlic, thyme, sage, parsley, salt, and pepper, and cook for another minute to release the aroma.

Step 3 – Make the custard mixture

In a large mixing bowl, whisk together eggs, chicken stock, and heavy cream until fully combined. Add the sautéed vegetable mixture and stir to incorporate.

Step 4 – Combine bread and custard

Place toasted bread cubes in a large bowl and pour the custard mixture over them. Gently toss to coat, ensuring all pieces absorb the liquid. Let it sit for 10–15 minutes so the bread softens slightly.

Step 5 – Transfer to baking dish

Grease a large baking dish with butter. Pour the soaked bread mixture into the dish, spreading it evenly. Sprinkle with Parmesan cheese if desired.

Step 6 – Bake the stuffing

Bake uncovered for 45–50 minutes, or until the top is golden brown and the custard is set in the center.

Step 7 – Cool and serve

Let the stuffing rest for 10 minutes before serving warm alongside roasted meats or gravy.

What Goes Well With Ina Garten Bread Pudding Stuffing

• Roast turkey – The ultimate Thanksgiving pairing.
• Baked chicken – Adds moisture and flavor to the meal.
• Beef tenderloin – Balances rich, meaty flavors.
• Cranberry sauce – Offers a sweet contrast to the savory stuffing.
• Gravy – Enhances the creamy, custardy texture of the dish.

Key Tips for Making Ina Garten Bread Pudding Stuffing

• Use day-old bread – Drier bread absorbs the custard better.
• Toast before mixing – Prevents sogginess during baking.
• Let it rest – Allow the mixture to soak for even moisture distribution.
• Add protein – Sausage or bacon can make it heartier.
• Herb freshness – Fresh herbs give a more vibrant flavor than dried ones.
• Balance liquid – Add extra broth if the mixture seems too dry.
• Bake uncovered – Ensures a crisp, golden top.

Creative Variations of Ina Garten Bread Pudding Stuffing

• Sausage stuffing – Add cooked Italian sausage for a rich, meaty version.
• Mushroom mix – Sautéed mushrooms add umami depth.
• Apple and sage – Add diced apples for a hint of sweetness.
• Cranberry and walnut – A festive twist with crunch and tartness.
• Cheesy delight – Mix in shredded Gruyère or cheddar before baking.
• Vegetarian style – Use vegetable broth and extra herbs for freshness.

Storage Guidelines for Ina Garten Bread Pudding Stuffing

• Room temperature – Store leftovers in a covered dish for up to 1 day.
• Refrigerator – Keeps well for up to 4 days in an airtight container.
• Freezer – Freeze for up to 2 months; thaw overnight before reheating.
• Reheat covered – Keeps the texture moist and prevents over-drying.

Reheating Tips for Ina Garten Bread Pudding Stuffing

• Oven method – Reheat at 325°F (160°C) covered with foil for 15–20 minutes.
• Microwave method – Warm individual portions for 1–2 minutes until heated through.
• From frozen – Thaw in the refrigerator overnight, then bake until hot.

Nutrition Value (per serving)

• Calories: 320
• Carbohydrates: 28g
• Protein: 9g
• Fat: 18g
• Fiber: 2g
• Sugar: 4g
• Sodium: 550mg

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Wrapping Up

Ina Garten’s Bread Pudding Stuffing is a comforting, savory side dish that transforms a simple loaf of bread into a rich, flavorful masterpiece. With its golden crust and creamy interior, it’s the perfect accompaniment to any roast dinner or festive meal. Simple to prepare, endlessly adaptable, and full of home-cooked flavor — this is the kind of recipe that becomes a family favorite year after year.