SAVORY HERB BREAD PUDDING

Savory Herb Bread Pudding image

Provided by Isa Chandra Moskowitz

Yield Serves 4 to 6

Number Of Ingredients 12

¼ cup (60 ml) olive oil, plus more for the baking dish
1 small yellow onion, chopped into medium dice
2 ribs celery, thinly sliced
Salt
2 teaspoons onion powder
½ teaspoon dried sage
3 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
Freshly ground black pepper
1 loaf bakery white bread, cubed
2 cups (480 ml) vegetable broth
Chopped fresh flat-leaf parsley, for serving

Steps:

Preheat the oven to 400ºF (205ºC). Lightly grease a 10-inch (25 cm) square baking dish.
Preheat a 6-quart (5.7 L) pot over medium heat. Sauté the onion and celery in the olive oil with a pinch of salt until onion is lightly browned, about 7 minutes. Stir in the onion powder, sage, thyme, rosemary, 1 teaspoon salt, and several dashes of pepper and turn off the heat.
Put the bread cubes in a large mixing bowl. Add the cooked vegetable mixture and toss to thoroughly coat. Pour in the vegetable broth, ½ cup (120 ml) at a time, mixing well after each addition. The bread should be moist but not soggy, so you may not need to add all the broth.
Transfer the stuffing mixture to the prepared casserole dish. Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes. Remove from the oven and let cool a bit before serving.