Description
A savory bread pudding featuring artisan whole grain bread, fresh vegetables, and aromatic herbs.
Ingredients
Scale
- 1 loaf artisan whole grain bread, cubed (9 to 10 cups)
- 1 large onion
- 3 stalks celery
- 2 leeks
- 2 tablespoons fresh sage leaves, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- Fresh ground black pepper
- 3 cups vegetable broth
Instructions
- Preheat oven to 375°F. Cut bread into cubes. Place on a baking sheet and bake for 15 to 25 minutes until browned and toasted, stirring and checking occasionally.
- Meanwhile, dice the onion and celery.
- Chop the leeks: Chop off the dark green stems and the root of the leeks, then slice them in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin half-moon shapes. Rinse thoroughly in a colander to remove any dirt. Chop the sage and parsley.
- In a skillet, heat the olive oil over medium-high heat. Add celery, onion, and leeks with a few pinches kosher salt; cook 6 to 8 minutes, stirring frequently, until tender. Remove from the heat and stir in the herbs.
- Place the bread cubes and vegetables in a bowl, add 1 teaspoon kosher salt and a generous amount of fresh ground black pepper, and mix to combine.
- Pour the mixture into a 9 x 13 baking dish and add 3 cups vegetable broth. Cover and bake for 20 minutes. Uncover, and bake for about 25 minutes, until browned.
Notes
- For best results, use stale bread for a firmer texture。
- This dish pairs well with a side salad.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg