Herb and Apple Stuffing Bread Pudding

Name: Herb and Apple Stuffing Bread Pudding
Prep time: 30 min
Total time: 2 h 5 min
Yield: 16
Ingredients: 8 c. bread; 1/4 c. unsalted butter; 3 oz. pancetta; 2 c. chopped onion; 1 1/2 c. chopped celery; 1 Granny Smith apple; 1/2 c. medium or dry sherry; 2 tbsp. finely chopped fresh rosemary leaves; Kosher salt; pepper; 1/2 c. chopped fresh parsley leaves; 5 extra-large eggs; 2 c. heavy cream; 1 c. chicken stock or broth; 2 c. freshly grated Gruyère cheese

By Ina GartenPublished: Oct 8, 2011

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Yields:

Prep Time:

30 mins

Total Time:

2 hrs 5 mins

Cal/Serv:

305

This perfect-for-fall side is a fragrant and comforting, but slightly different version of the traditional Thanksgiving dish.

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Ingredients

8 cups bread
1/4 cup unsalted butter
3 oz. pancetta
2 cups chopped onion
1 1/2 cups chopped celery
1 Granny Smith apple
1/2 cup medium or dry sherry
2 Tbsp. finely chopped fresh rosemary leaves
Kosher salt
pepper
1/2 cup chopped fresh parsley leaves
5 extra-large eggs
2 cups heavy cream
1 cup chicken stock or broth
2 cups freshly grated Gruyère cheese

Directions

1. Step 1Preheat 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. Step 2While 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. Step 3Meanwhile, in very large bowl, beat eggs, cream, chicken stock, and 1 1/2 cups Gruyère. Add bread, then vegetable mixture, stirring until well combined. Let stand 30 minutes to allow bread to soak.
4. Step 4Stir mixture well; transfer to 2 1/2- to 3-quart (13-inch by 9-inch by 2-nch) gratin dish. Sprinkle with remaining Gruyère. (To make ahead, assemble bread pudding, cover with plastic wrap, and refrigerate up to 1 day before baking.)
5. Step 5Bake 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.