Herb-and-Scallion Bread Pudding

A full two bunches of scallions—white bulbs, pale-green parts, and dark-green tops—go into this savory side dish. We use a combination of parsley, sage, and thyme, but other herbs (chervil, oregano, and marjoram) would also work. Consider adding this to your Thanksgiving menu, or to accompany crown roast or beef tenderloin at Christmas—or with roast chicken, for no occasion at all.

SERVES 8

10 cups cubed day-old challah or brioche, in 1-inch cubes (from 1 or 2 loaves)

½ cup packed fresh flat-leaf parsley leaves, coarsely chopped

¼ cup packed fresh sage leaves, coarsely chopped

2 tablespoons fresh thyme leaves, coarsely chopped

5 tablespoons unsalted butter, plus more for baking dish

4 celery stalks, coarsely chopped

3 garlic cloves, minced

Coarse salt and freshly ground pepper

2 bunches of scallions, thinly sliced

8 large eggs, lightly beaten

2 cups low-sodium chicken broth

2 cups heavy cream

1. Combine bread cubes, parsley, sage, and thyme in a large bowl. Melt 4 tablespoons 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 the bowl with bread, and stir. Let cool.

2. Preheat oven to 325°F. Butter a 3-quart round baking dish (2 to 3 inches deep) or a 9-by-13-inch baking dish. Whisk together eggs, broth, and heavy cream, and season with salt and pepper. Pour over the bread mixture, tossing until the bread is evenly soaked. Transfer to baking dish, pressing into corners, and dot top with remaining tablespoon of butter.

3. Bake until top puffs and center are set, about 1 hour. Let cool slightly before serving.

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