Ryan’s favorite thing on the Thanksgiving table is stuffing, but I wanted to make up something a little bit different for him this year. Still keeping with the bread component, I changed stuffing/dressing to bread pudding with savory and southwestern ingredients. The outcome after several rounds of testing was a sweet, lightly spiced, decadent savory bread pudding.
Southwest Savory Bread Pudding
Too, it couldn’t be easier. Literally, we’re tossing stuff in a bowl, dumping it into a baking dish and letting the oven do the rest of the work.
If you want to make this dish ahead, prepare up until adding the extra 1/2 cup of half & half and refrigerate. Remove from the refrigerator and set on the counter for 15 to 20 minutes to remove the chill and top with the remaining 1/2 cup of half & half, then following the rest of the baking directions.
*Original Recipe by Joanie Simon (JoanieSimon.com)
[tasty-recipe id=”6704″]
