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Herb & Apple Bread Pudding
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Brief Description
Like stuffing
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Main Ingredient
Bread
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Category: Breads
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Posted By: gardner.marilyn
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Posted On: Dec 02, 2024
Number of Servings:
Ingredients:
- 8 cups - 3/4" diced country bread cubes, crusts removed
- 4 tablespoons - unsalted butter
- 2 cups - chopped yellow onions (2 onions)
- - 11/2 cups medium diced celery
- 1 - Granny Smith apple, peeled and chopped
- 1/2 cups - medium or dry sherry
- 2 tablespoons - minced fresh rosemary leaves
- 1/2 cups - chopped parsley leaves
- 7 - extra-large eggs
- - 21/2 cups heavy cream
- - 11/4 cups chicken stock
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- 2 cups - Gruyere cheese, lightly packed (6 oz with rind), divided
- - Kosher salt and black pepper
Directions:
Preheat the oven to 350 degrees. Place the bread in a single layer on a sheet pan and bake for 20 minutes, tossing once, until lightly browned. Set aside.
Meanwhile, heat the butter in large (12") saute pan over medium-low. Add the pancetta, raise the heat to medium, and cook for 5 minutes, until browned. Stir in the onions, celery, and apple and cook over medium to medium-high heat for 8 to 10 minutes, stirring occasionally until the vegetables are tender. Stir in the sherry, rosemary, 1 Tb salt, and 11/2 tsp pepper and cook over medium heat for 5 minutes, until most of the liquid is gone. Off the heat, stir in the parsley.
Meanwhile, whisk the eggs, cream, chicken stock, and 11/2 cups of the Gruyere in a very large bowl. Stir in the bread and the vegetable mixture and set aside for 30 minutes to allow the bread to soak up the custard. Pour into a 9x13 oven to table baking dish. Sprinkle with the remaining 1/2 cup of the Gruyere and bake for 50-60 minutes, until the top is browned and a knife inserted into the middle comes out clean. Serve hot.
*Should be made 1 day ahead and left unbaked in refrigerator overnight. Reheat in 350 oven
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