STUFFING BREAD PUDDING Makes 16 servings.
2 cups grated Gruyere cheese
2 cups heavy cream
1/2 cup chopped parsley leaves
2 tbs finely chopped rosemary leaves
1 apple, peeled, cored, chopped
2 cups chopped onion
1/4 cup unsalted butter
1 cup chicken broth
5 large eggs
Salt and Pepper
1/2 cup dry sherry
1 1/2 cups chopped celery
3 oz bacon, cut into 1/2" cubes
8 cups cubed bread, crusts removed
Heat oven to 350°. Arrange bread in single layer on a pan. Bake 20 min. or until lightly browned, set aside. In skillet, heat butter. Add bacon, increase heat and cook until browned. Add onion, celery and apple cook until tender. Stir in sherry, rosemary, 2 tsp salt and 1 1/2 tsp pepper. Cook until most of the liquid has evaporated. Remove from heat, stir in parsley.
---In a bowl, beat eggs, cream, stock, and 1 1/2 cups Gruyere. Add bread, then vegetable mixture until combined. Let stand 30 min. to allow bread to soak. Stir mixture well, transfer to 3 quart baking dish. Sprinkle with remaining Gruyere. Bake 50 min. or until top is browned and custard is set. SERVE hot or warm...
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