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From: Good Housekeeping US
Yields:
16
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
- 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.
- 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.
- 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.
- 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.)
- 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.
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