Herb and Apple Stuffing Bread Pudding
8 cup(s) bread, such as country boule, crusts removed, and cut into 3/4-inch cubes
¼ cup (½ stick) butter
3 oz. pancetta, cut into 1/2-inch cubes
2 cups (about 1 large) chopped onion
3 large stalks celery, chopped
1 Granny Smith apple, peeled, cored, and chopped
½ cup medium or dry sherry
2 tbsp. finely chopped fresh rosemary
½ cup chopped fresh parsley
5 extra-large eggs
2 cups whipping cream
1 cup chicken stock or broth
2 cups (8 ounces) freshly grated Gruyère or Swiss cheese
- Preheat oven to 350°. Arrange bread in single layer on 18-inch by 12-inch jelly-roll pan. Bake 20 minutes or until lightly browned; set aside.
- While bread toasts, heat butter in 12-inch skillet 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 1½ teaspoons freshly ground black pepper. Cook 5 minutes or until most of the liquid has evaporated. Remove from heat; stir in parsley.
- In very large bowl, beat eggs, cream, chicken stock, and 1 1/2 cups Gruyère. Add bread, then vegetable/apple mixture, stirring until well combined. Let stand 30 minutes to allow bread to soak up liquid.
- Stir mixture well; transfer to 2 1/2- to 3-quart (13” by 9”) baking dish. Sprinkle with remaining Gruyère. (To make ahead, assemble bread pudding, cover with plastic wrap, and refrigerate up to 1 day before baking.)
- 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.
(from Good Housekeeping)