Description
A delicious herb bread pudding made with day-old bread and fresh herbs.
Ingredients
Scale
- 10 cups day-old bread cubes (mixed white and whole wheat)
- 1/2 cup unsalted butter
- 1 medium onion, finely chopped
- 1 cup celery, finely chopped
- 3 cups low-sodium chicken broth
- 1/4 cup fresh sage, chopped
- 1/4 cup fresh thyme, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 350°F (175°C). Spread day-old bread cubes on a baking sheet and toast for about 10 minutes until lightly golden.
- In a large skillet over medium heat, melt the unsalted butter. Sauté the onion and celery until softened, about 5-7 minutes.
- In a large bowl, combine toasted bread with sautéed vegetables. Gradually add chicken broth until the mixture is moist but not soggy.
- Stir in the fresh herbs until evenly distributed.
- Transfer to a greased baking dish, cover with foil, and bake at 375°F (190°C) for 25 minutes. Remove foil during the last five minutes for a golden top.
- Allow to cool slightly before serving.
Notes
- This dish can be made a day in advance and baked just before serving.
- Try adding different vegetables or cheeses based on your preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg