Herb & Apple Bread Pudding (half recipe) | Recipes

Name: Herb & Apple Bread Pudding (half recipe) | Recipes
Cuisine: American
Ingredients: 4 cups (¾-inch-diced) country white bread cubes, crusts removed 2 tablespoons unsalted butter 2 ounces pancetta, ½-inch-diced 1 cup chopped yellow onion ¾ cup medium-diced celery ½ Granny Smith apple, peeled and chopped ¼ cup medium or dry sherry 1 tablespoons minced fresh rosemary leaves Kosher salt and freshly ground black pepper ¼ cup chopped fresh parsley leaves 4 extra-large eggs 1¾ cups heavy cream ¾ cup chicken stock, preferably homemade 1 cup grated Gruyère cheese, lightly packed, divided

4 steps

Herb & Apple Bread Pudding (half recipe) from Barefoot Contessa. Preheat the oven to 350 degrees. Place the bread in a single layer on a sheet pan and bake for 20 minutes, tossing once, until lightly browned. Set aside. Meanwhile, heat the butter in a large (10-inch) sauté pan over medium-low heat. Add the pancetta, raise the heat to medium, and cook for 5 minutes, until browned. Stir in the onions, celery, and apple and cook over medium to medium-high heat for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the sherry, rosemary, 1½ teaspoons salt, and ¾ teaspoon pepper and cook over medium heat for 5 minutes, until most of the liquid is evaporated. Off the heat, stir in the parsley. Meanwhile, whisk the eggs, cream, chicken stock, and ¾ cups of the Gruyère in a very large bowl. Stir in the bread and the vegetable mixture and set aside for 30 minutes to allow the bread to soak up the custard. Pour into a 9 × 9 × 2-inch oven-to-table baking dish. Sprinkle with the remaining ¼ cup of Gruyère and bake for 45 to 50 minutes, until the top is browned and a knife inserted into the middle comes out clean. Serve hot. Make Ahead: Assemble early in the day, cover with plastic wrap, and refrigerate. Bake before serving.

Updated at: Thu, 17 Aug 2023 12:58:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1317.8 kcal (66%)

Total Fat70.7 g (101%)

Carbs125.4 g (48%)

Sugars16.7 g (19%)

Protein45.2 g (90%)

Sodium1947 mg (97%)

Fiber9.2 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 cupscountry white bread

3/4-inch-diced, cubes, crusts removed /2 in cho and cho, prefer homem gra

2 tablespoonsunsalted butter

2 ouncespancetta

1 cupyellow onion

¾ cupcelery

0.5Granny Smith apple

¼ cupsherry

1 tablespoonsfresh rosemary leaves

Kosher salt

black pepper

¼ cupfresh parsley leaves

4eggs

1 ¾ cupsheavy cream

¾ cupchicken stock

1 cupGruyère cheese

lightly packed, divided

Instructions

Step 1

Preheat the oven to 350 degrees. Place the bread in a single layer on a sheet pan and bake for 20 minutes, tossing once, until lightly browned. Set aside.

Step 2

Meanwhile, heat the butter in a large (10-inch) sauté pan over medium-low heat. Add the pancetta, raise the heat to medium, and cook for 5 minutes, until browned. Stir in the onions, celery, and apple and cook over medium to medium-high heat for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the sherry, rosemary, 1½ teaspoons salt, and ¾ teaspoon pepper and cook over medium heat for 5 minutes, until most of the liquid is evaporated. Off the heat, stir in the parsley.

Step 3

Meanwhile, whisk the eggs, cream, chicken stock, and ¾ cups of the Gruyère in a very large bowl. Stir in the bread and the vegetable mixture and set aside for 30 minutes to allow the bread to soak up the custard. Pour into a 9 × 9 × 2-inch oven-to-table baking dish. Sprinkle with the remaining ¼ cup of Gruyère and bake for 45 to 50 minutes, until the top is browned and a knife inserted into the middle comes out clean. Serve hot.

Step 4

Make Ahead: Assemble early in the day, cover with plastic wrap, and refrigerate. Bake before serving.

View on barefootcontessa.com

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