Herb dressing or savory bread pudding?

I make a pretty-standard herb dressing from seasoned white and whole wheat bread cubes, to which I add sautéed veggies, and chicken broth beaten with a couple of eggs to bind it together as it bakes. How about adding cream to the liquid to make it into a savory bread pudding? Does anybody think that this is appropriate for Thanksgiving, and, if so, how much heavy cream should I add to four cups of stock and two eggs?