Join The Conversation
I took this comfy food recipe from Ina Garten on Food Network and modified it gluten-free. Great for holiday or any day of the year!
Ina makes a savory bread pudding in place of stuffing for Thanksgiving. You can make it gluten free below!
| Servings |
Yield: 8 to 10 servings
|
Ingredients
- 8 cups gluten free bread cubes such as a Canyon Bakehouse White (at HEB or Whole Foods), crusts removed, 3/4-inch diced
- 4 tablespoons unsalted butter 1/2 stick, I use Kerigold butter from grass fed cows
- 3 ounces pancetta 1/2-inch diced
- 2 cups chopped yellow onion 2 onions
- 1 1/2 cups chopped celery 2 large stalks
- 1 Granny Smith apple peeled and chopped
- 1/2 cup medium or dry sherry
- 2 tablespoons minced fresh rosemary leaves
- Kosher salt and freshly ground black pepper
- 1/2 cup chopped fresh parsley leaves
- 5 extra-large pasture eggs
- 2 cups heavy cream or coconut cream if you cannot do dairy
- 1 cup chicken stock preferably homemade or (I use Pacific Gluten Free brand)
- 2 cups freshly grated Gruyere cheese lightly packed (8 ounces)
Ingredients
|
|
Instructions
- 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.
Recipe Notes
2015, Ina Garten, All Rights Reserved
Read more at: http://www.foodnetwork.com/recipes/ina-garten/herb-and-apple-bread-pudding.html?oc=linkback
Happy Thanksgiving!
