Herb and Apple Bread Pudding Recipe
- 8 cups (¾-inch-diced) country bread cubes, crusts removed
- 4 Tbsp. (½ stick) unsalted butter
- 3 ounces pancetta, ½-inch-diced
- 2 cups chopped yellow onions (2 onions)
- 1½ cups medium-diced celery
- 1 Granny Smith apple, peeled and chopped
- ½ cup medium or dry sherry
- 2 Tbsps. minced fresh rosemary leaves
- Kosher salt and freshly ground black pepper
- ½ cup chopped fresh parsley leaves
- 7 extra-large eggs
- 2½ cups heavy cream
- 1¼ cups chicken stock, preferably homemade
- 2 cups grated Gruyère cheese, lightly packed (6 ounces with rind), divided
Active time: 40 minutes
Total time: 2 hours 10 minutes
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 (12-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 for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the sherry, rosemary, 1 tablespoon salt, and 1½ teaspoons pepper and cook over medium heat for 5 minutes, until most of the liquid is gone. Off the heat, stir in the parsley.
Meanwhile, whisk the eggs, cream, chicken stock, and 1½ cups of the Gruyère in a very large bowl. Stir in the bread and vegetable mixture and set aside for 30 minutes to allow the bread to soak up the custard. Pour into a 9 x 13 x 2-inch oven-to-table baking dish. Sprinkle with the remaining ½ cup of Gruyère and bake for 50 to 60 minutes, until the top is browned and a knife inserted into the middle comes out clean. Serve hot.
To make ahead: Assemble early in the day, cover with plastic wrap, and refrigerate. Bake just before serving.