Best Herb Apple Bread Pudding Recipes
HERB & APPLE BREAD PUDDING
Provided by Ina Garten
Categories side-dish
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Spread the bread cubes in a single layer on a sheet pan and bake for 20 minutes, until lightly browned. Set aside.
- Meanwhile, heat the butter in a large (12-inch) saute pan over medium-low heat. Add the pancetta, raise the heat to medium, and cook for 5 minutes, until starting to brown. Stir in the onion, celery, and apple and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the sherry, rosemary, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook for 5 minutes, until most of the liquid is gone. Off the heat, stir in the parsley.
- Meanwhile, beat the eggs, cream, chicken stock and 1 1/2 cups of the cheese together in a very large mixing bowl. Add the bread cubes first and then the vegetable mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to soak. Stir well and pour into a 2 1/2- to 3-cup gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup of Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. (Insert a knife in the middle to check.) Serve hot or warm.
HERB AND APPLE STUFFING BREAD PUDDING
Yield 16 people
Number Of Ingredients 15
Steps:
- 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. 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. Meanwhile, 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. Stir 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.) 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.
APPLE AND HERB BREAD PUDDING DRESSING
This dressing is so creamy and has so much flavor that it was the star of our Thanksgiving dinner. People are still raving about it at my husband's work the next day. I wish that I could claim it as my own BUT.. I actually got it out of Good Housekeeping magazine. It is a recipe by Ina Garten (Barefoot Contessa) My husband who hates stuffing normally, told me it was a keeper and I had to make it for every holiday gathering.
Provided by Beth Colon @bethcolon
Categories Side Casseroles
Number Of Ingredients 14
Steps:
- This recipe is like a bread pudding, the longer you let it sit the creamier it gets. You can make this the day before for even better results.
- Preheat oven to 350* Arrange the cubed bread on a baking sheet and bake for 20 minutes or until golden brown. Set aside.
- While bread is in the oven, heat butter in skillet on medium low heat. Add pancetta to the pan. Increase heat to medium and saute until browned.
- Add onion, celery and apple to skillet and cook until tender
- Stir in sherry, rosemary, 1 t. salt, 1 t. pepper. Cook about 5 minutes, stirring occasionally until most of the liquid has evaporated. Remove from heat and stir in the parsley.
- In a very large bowl, whip eggs, cream, chicken stock and 1 1/2 c. Gruyere cheese together. Add the toasted bread. Stir and then add the vegetable mixture. Mix well until everything is combined.
- Let stand for 30 minutes (if you're making it the day before, this is where you place it in pan, cover and refrigerate.) Place it in casserole pan, top it with remaining Gruyere cheese.
- Place in oven and cook for 45-50 minutes or until top is brown and knife inserted into center comes out clean.
HERB & APPLE BREAD PUDDING (HALF RECIPE) | RECIPES
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...
Provided by @MakeItYours
Number Of Ingredients 1
Steps:
- 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.
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