Ina Garten’s Herb & Apple Bread Pudding Modified Gluten Free
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!
Ingredients
  • 8cups gluten free bread cubessuch as a Canyon Bakehouse White (at HEB or Whole Foods), crusts removed, 3/4-inch diced
  • 4tablespoons unsalted butter1/2 stick, I use Kerigold butter from grass fed cows
  • 3ounces pancetta1/2-inch diced
  • 2cups chopped yellow onion2 onions
  • 1 1/2cups chopped celery2 large stalks
  • 1 Granny Smith applepeeled and chopped
  • 1/2cup medium or dry sherry
  • 2tablespoons minced fresh rosemary leaves
  • Kosher salt and freshly ground black pepper
  • 1/2cup chopped fresh parsley leaves
  • 5 extra-large pasture eggs
  • 2cups heavy creamor coconut cream if you cannot do dairy
  • 1cup chicken stockpreferably homemade or (I use Pacific Gluten Free brand)
  • 2cups freshly grated Gruyere cheeselightly packed (8 ounces)
Instructions
  1. 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.
  2. 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.
  3. 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!

See What’s New In 2017 with Gluten Free Lady

Join The Conversation