Stuffing is essential on the holiday table, loaded as it is with bread and just enough vegetables to sop up gravy while feigning healthiness. Switch things up to offer the noncarnivores a chance at a real meal, and try this bread pudding (using vegetable or mushroom broth). Filled with sautéed mushrooms, fennel, pecorino cheese, and a light custard that holds it all together, this is sure to please meat eaters and vegetarians alike.
What to buy: Pecorino is an Italian cheese made with sheep’s milk. Here we use Gran Pecorino, an aged cheese that can be found at high-end groceries and cheese stores. Do not use Pecorino Romano for this recipe; it’s too salty. If you can’t find Gran Pecorino, aged Asiago is a good substitute.
Game plan: Use mushroom broth instead of chicken broth to make this vegetarian.
The bread pudding can be baked up to 1 day ahead and brought to room temperature or warmed in a 350°F oven prior to serving.
This recipe was featured as part of our Low-Stress Thanksgiving menu.
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