Ina's Herb and Apple Bread Pudding
Don't wait for a holiday to make this delicious side dish
Servings: 9 servings
Ingredients
- 6 cups bread cubes between 1/2 inch and an inch, remove the crusts if very hard or chewy (I left mine on)
- 3 tablespoons butter
- 2 ounces diced bacon (Ina used pancetta)
- 1 large onion, chopped
- 2 stalks of celery, chopped
- 1 Granny Smith apple, chopped (I didn't peel mine, but you can)
- 1/4 cup sherry I used a splash of brandy...omit altogether if you prefer
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- salt and pepper to taste
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup chicken stock
- 1 cup shredded cheese Ina used Gruyere, I used a standard blend
Instructions
- Preheat the oven to 350°F/180°C.
- Place the bread cubes in a single layer on a baking sheet and toast in the oven until they take on some color. (You can do this on top of the stove in a large skillet if you prefer). Set aside to cool.
- Heat the butter in a large skillet over medium heat. Add the bacon and cook until the pieces just start to brown.
- Stir in the onion, celery and apple. Cook until the vegetables are tender, about 10 minutes.
- Add the sherry and seasonings and continue to cook until most of the liquid is gone. Remove from the heat.
- In a large mixing bowl beat the eggs, cream and chicken stock together with about half of the cheese.
- Add the toasted bread cubes and the cooked vegetables and combine.
- Allow to stand for about 30 minutes to absorb all of the liquid.
- Transfer to an 8 or 9 inch square baking dish that has been prepared with cooking spray and transfer the mix into the pan. Use a spatula to distribute the bread cubes evenly.
- Bake for 45 minutes or so or until the custard is set. It's ready when a knife inserted into the center comes out clean.
- Remove from the oven and sprinkle with the remaining cheese. Cover loosely with foil or a clean kitchen towel and allow the cheese to melt before cutting into pieces to serve.