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Back to Herb-and-Scallion Bread Pudding All Reviews for Herb-and-Scallion Bread Pudding - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Herb-and-Scallion Bread Pudding Credit: Jonny Valiant Recipe Summary prep: 30 mins total: 1 hr 45 mins Servings: 8
Ingredients Ingredient Checklist 10 cups day-old challah or brioche, cut into 1-inch cubes (from 1 or 2 loaves) 1/2 cup packed fresh parsley, coarsely chopped 1/4 cup packed fresh sage, coarsely chopped 2 tablespoons fresh thyme, coarsely chopped 4 tablespoons unsalted butter, plus more for dish 4 stalks celery, chopped 3 garlic cloves, minced Coarse salt and freshly ground pepper 2 bunches scallions, thinly sliced 8 large eggs, lightly beaten 2 cups chicken stock 2 cups heavy cream
Cook’s Notes Bread pudding can be assembled through step 2 and refrigerated, covered, overnight. Bring to room temperature for 1 1/2 hours before baking.
Gallery Herb-and-Scallion Bread Pudding Credit: Jonny Valiant
Recipe Summary prep: 30 mins total: 1 hr 45 mins Servings: 8
Gallery
Herb-and-Scallion Bread Pudding Credit: Jonny Valiant
Herb-and-Scallion Bread Pudding
Credit: Jonny Valiant
Herb-and-Scallion Bread Pudding
Recipe Summary prep: 30 mins total: 1 hr 45 mins Servings: 8
Recipe Summary
prep: 30 mins total: 1 hr 45 mins
Servings: 8
prep: 30 mins
total: 1 hr 45 mins
prep:
30 mins
total:
1 hr 45 mins
Servings: 8
8
Ingredients
Ingredients
- 10 cups day-old challah or brioche, cut into 1-inch cubes (from 1 or 2 loaves) 1/2 cup packed fresh parsley, coarsely chopped 1/4 cup packed fresh sage, coarsely chopped 2 tablespoons fresh thyme, coarsely chopped 4 tablespoons unsalted butter, plus more for dish 4 stalks celery, chopped 3 garlic cloves, minced Coarse salt and freshly ground pepper 2 bunches scallions, thinly sliced 8 large eggs, lightly beaten 2 cups chicken stock 2 cups heavy cream
Directions
Combine bread, parsley, sage, and thyme in a large bowl. Melt butter in a large skillet over medium-high heat. Reduce heat to medium. Cook celery and garlic with a pinch of salt until celery is tender, 10 to 12 minutes. Add scallions and cook until tender but still bright green, about 4 minutes. Pour mixture into bowl with bread and stir. Let cool.
Preheat oven to 325 degrees. Butter a 3-quart round baking dish (2 to 3 inches deep) or a 9-by-13-inch baking dish. Whisk together eggs, stock, heavy cream, 2 teaspoons salt, and some pepper. Pour over bread mixture and toss until bread is evenly soaked. Transfer to baking dish, pressing into corners, and dot top with butter.
Bake until top puffs and center is set, about 1 hour. Tent with foil to keep warm until ready to serve.
Cook’s Notes Bread pudding can be assembled through step 2 and refrigerated, covered, overnight. Bring to room temperature for 1 1/2 hours before baking.
Cook’s Notes
Bread pudding can be assembled through step 2 and refrigerated, covered, overnight. Bring to room temperature for 1 1/2 hours before baking.
Reviews
Add Rating & Review 42 Ratings 5 star values: 9 4 star values: 6 3 star values: 16 2 star values: 9 1 star values: 2
Reviews
Add Rating & Review 42 Ratings 5 star values: 9 4 star values: 6 3 star values: 16 2 star values: 9 1 star values: 2
Add Rating & Review
42 Ratings 5 star values: 9 4 star values: 6 3 star values: 16 2 star values: 9 1 star values: 2
42 Ratings 5 star values: 9 4 star values: 6 3 star values: 16 2 star values: 9 1 star values: 2
42 Ratings 5 star values: 9 4 star values: 6 3 star values: 16 2 star values: 9 1 star values: 2
5 star values: 9 4 star values: 6 3 star values: 16 2 star values: 9 1 star values: 2
All Reviews for Herb-and-Scallion Bread Pudding
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Herb-and-Scallion Bread Pudding
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
