Prune, Apple, And Chestnut Bread Pudding Recipe

Name: Prune, Apple, And Chestnut Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups 1/2-inch cubes firm white bread; 2 cups half and half; 4 large eggs; 3/4 cup finely grated Parmesan cheese; 2 tablespoons thinly sliced fresh sage; 2 tablespoons chopped fresh parsley; 3/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 pound thick-sliced bacon, cut into 1-inch pieces; 2 cups chopped onions; 1 pound tart green apples, peeled, cored, cut into 1/2-inch cubes (about 3 1/3 cups); 2 cups jarred peeled whole chestnuts (about 14 ounces); 1 cup 3/4-inch cubes peeled celery root (celeriac); 4 teaspoons chopped fresh thyme; 1 cup dry Sherry; 1 1/2 cups low-salt chicken broth; 1 cup (packed) pitted whole prunes

Servings: persons

3 cups 1/2-inch cubes firm white bread
2 cups half and half
4 large eggs
3/4 cup finely grated Parmesan cheese
2 tablespoons thinly sliced fresh sage
2 tablespoons chopped fresh parsley
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound thick-sliced bacon, cut into 1-inch pieces
2 cups chopped onions
1 pound tart green apples, peeled, cored, cut into 1/2-inch cubes (about 3 1/3 cups)
2 cups jarred peeled whole chestnuts (about 14 ounces)
1 cup 3/4-inch cubes peeled celery root (celeriac)
4 teaspoons chopped fresh thyme
1 cup dry Sherry
1 1/2 cups low-salt chicken broth
1 cup (packed) pitted whole prunes

1
Preheat oven to 350u00b0F. Place bread on large rimmed baking sheet. Bake until almost firm, about 7 minutes. Cool on sheet. Whisk remaining ingredients in large bowl to blend. Stir in bread. Cover and chill until bread absorbs custard, at least 3 hours.
2
Preheat oven to 400u00b0F. Saute bacon in large ovenproof skillet over medium-high heat until fat renders, about 7 minutes. Drain all but 2 tablespoons fat into small bowl. Add onions to bacon and fat in skillet and saute until soft, about 10 minutes.
3
Add apples, chestnuts, celery root, and thyme. Sprinkle with salt and pepper. Saute 5 minutes to blend flavors. Add Sherry. Boil until juices thicken to syrup consistency, about 2 minutes. Add broth and bring to boil. Place skillet in oven and bake uncovered until apples and celery root are tender, about 20 minutes. Mix in whole prunes and 2 tablespoons of reserved bacon fat. Season to taste with salt and pepper. (Bread mixture and filling can be prepared 1 day ahead. Keep bread mixture refrigerated. Cover filling and refrigerate.)
4
Preheat oven to 325u00b0F. Spread filling in 3 1/2-quart ovenproof casserole or 13x9x2-inch glass baking dish. Spoon bread mixture evenly over, covering completely. Bake pudding until puffed, golden brown, and firm to touch in center, about 45 minutes. Let stand 10 minutes before serving.

1266

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 17 ingredients. The key ingredients include: 3 cups 1/2-inch cubes firm white bread, 2 cups half and half, 4 large eggs, 3/4 cup finely grated Parmesan cheese, and more.

Yes, Prune, Apple, And Chestnut 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.

Prune, Apple, And Chestnut Bread Pudding

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