Herb And Apple Stuffing Bread Pudding

1. 1

   Preheat oven to 350 degrees F. Arrange bread in single layer on 18-inch by 12-inch jelly-roll pan. Bake 20 minutes or until lightly browned; set aside.

2. 2

   While bread toasts, in 12-inch skillet, heat butter on medium-low. Add pancetta; increase heat to medium and cook 5 minutes or until browned, stirring occasionally. Add onion, celery, and apple; cook 8 to 10 minutes or until tender, stirring occasionally. Stir in sherry, rosemary, 4 teaspoons salt, and 1 1/2 teaspoons freshly ground black pepper. Cook 5 minutes or until most of the liquid has evaporated. Remove from heat; stir in parsley.

3. 3

   Meanwhile, in very large bowl, beat eggs, cream, chicken stock, and 1 1/2 cups Gruyere. Add bread, then vegetable mixture, stirring until well combined. Let stand 30 minutes to allow bread to soak.

4. 4

   Stir mixture well; transfer to 2 1/2- to 3-quart (13-inch by 9-inch by 2-nch) gratin dish. Sprinkle with remaining Gruyere. (To make ahead, assemble bread pudding, cover with plastic wrap, and refrigerate up to 1 day before baking.)

5. 5

   Bake 45 to 50 minutes or until top is browned and custard is set (when knife inserted in center comes out clean). Serve hot or warm.

* Per serving · 4 servings · Values may vary.