Herb And Apple Stuffing Bread Pudding

15 ingredients
5 steps

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

Directions

  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.

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