Herb And Apple Stuffing Bread Pudding Recipe

Name: Herb And Apple Stuffing Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cup(s) bread, such as country boule, crusts removed, and cut into 3/4-inch cubes; 1/4 cup(s) (1/2 stick) unsalted butter; 3 ounce(s) pancetta, cut into 1/2-inch cubes; 2 cup(s) (about 1 large) chopped onion; 1 1/2 cup(s) (about 3 large stalks) chopped celery; 1 Granny Smith apple, peeled, cored, and chopped; 1/2 cup(s) medium or dry sherry; 2 tablespoon(s) finely chopped fresh rosemary leaves; Kosher salt; Pepper; 1/2 cup(s) chopped fresh parsley leaves; 5 extra-large eggs; 2 cup(s) heavy cream; 1 cup(s) chicken stock or broth; 2 cup(s) (8 ounces) freshly grated Gruyere cheese

Servings: persons

8 cup(s) bread, such as country boule, crusts removed, and cut into 3/4-inch cubes
1/4 cup(s) (1/2 stick) unsalted butter
3 ounce(s) pancetta, cut into 1/2-inch cubes
2 cup(s) (about 1 large) chopped onion
1 1/2 cup(s) (about 3 large stalks) chopped celery
1 Granny Smith apple, peeled, cored, and chopped
1/2 cup(s) medium or dry sherry
2 tablespoon(s) finely chopped fresh rosemary leaves
Kosher salt
Pepper
1/2 cup(s) chopped fresh parsley leaves
5 extra-large eggs
2 cup(s) heavy cream
1 cup(s) chicken stock or broth
2 cup(s) (8 ounces) freshly grated Gruyere cheese

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
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
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
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
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.

747

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 cup(s) bread, such as country boule, crusts removed, and cut into 3/4-inch cubes, 1/4 cup(s) (1/2 stick) unsalted butter, 3 ounce(s) pancetta, cut into 1/2-inch cubes, 2 cup(s) (about 1 large) chopped onion, and more.

Yes, Herb And Apple Stuffing Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Herb And Apple Stuffing Bread Pudding

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