Chestnut Herb Bread Pudding

Savory Chestnut & Herb Bread Pudding

Sarah MickeyAll Recipes, Cheese Recipes, Chestnut Recipes, Herb Recipes, Nut Recipes Leave a Comment

Savory Chestnut & Herb Bread Pudding

Makes 4-6 Servings

This is a creamy, savory herby bread pudding perfect for fall or winter…an especially good choice for Thanksgiving!

We used fresh roasted chestnuts for our version, but you could probably substitute frozen & thawed roasted chestnuts or rehydrated dried chestnuts.

Savory Chestnut & Herb Bread Pudding
  • 2 tbsp Unsalted Butter
  • 1/2 cup minced Shallots (could substitute Onions)
  • 1 3/4 tsp Sea Salt
  • 1 tbsp minced Fresh Thyme
  • 1 tbsp minced Fresh Sage
  • 1/4 cup minced Fresh Italian Parsley
  • 1 tbsp Tomato Paste
  • 1 tsp Dijon Mustard
  • 1 cup Cooked Chestnuts, cut into roughly 1/2” pieces
  • 1/2 cup Dry Vermouth
  • 5 Large Eggs
  • 1/2 cup grated Parmesan Reggiano Cheese
  • 2 cups Half & Half
  • 1 cup Heavy Whipping Cream
  • 6 cups of 1-inch Bread Cubes (day old or fresh) – we used sourdough
  • Freshly Cracked Black Pepper



Preheat your oven to 350˚F.


Optional: If using fresh bread cubes, bake them in the oven for ten minutes.


Butter or non-stick spray a 12” by 9” baking dish.


Saute the shallot in the butter with 1/2 tsp of the salt & some black pepper in a medium sauté pan over medium-high heat. Cook until the shallot softens (3-4 minutes).


Add the herbs, tomato paste, and dijon mustard, then continue to cook for 1 more minute.


Increase the heat to high and add the vermouth. Simmer until all the liquid has evaporated, then turn off the heat.


In a separate, very large bowl, whisk together the eggs. Whisk in the parmesan cheese, cream, half & half, and herb/tomato mixture.


Mix the bread cubes and chestnuts into the egg mixture along with the remaining 1 ¼ tsp of salt.


Pour the bread mixture into the baking dish. Let sit, uncovered, for 15 minutes.


Cover the baking dish with foil. Bake the bread pudding in the oven for 30 minutes, then remove the foil and increase the heat to 375˚F. Continue to bake until the pudding has browned on top (15-20 minutes).


Remove from the oven, let cool until sliceable, then cut into portions & serve.

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