Best 3 Herb And Apple Stuffing Bread Pudding Recipes

Indulge in a culinary journey with our Herb and Apple Stuffing Bread Pudding, a delightful fusion of classic comfort food flavors. This savory and sweet bread pudding is a perfect blend of hearty stuffing, tender bread cubes, and a medley of aromatic herbs, all wrapped in a creamy custard filling. Alongside this star recipe, discover a collection of equally enticing dishes that will tantalize your taste buds. From the decadent Chocolate Zucchini Bread, boasting moist chocolatey goodness with a hint of zucchini, to the luscious Lemon Blueberry Sweet Rolls, bursting with tangy lemon and juicy blueberries, these recipes offer a symphony of flavors to滿足 your cravings.

Here are our top 3 tried and tested recipes!

APPLE AND HERB BREAD PUDDING DRESSING

Apple and Herb bread pudding dressing image

This dressing is so creamy and has so much flavor that it was the star of our Thanksgiving dinner. People are still raving about it at my husband's work the next day. I wish that I could claim it as my own BUT.. I actually got it out of Good Housekeeping magazine. It is a recipe by Ina Garten (Barefoot Contessa) My husband who hates stuffing normally, told me it was a keeper and I had to make it for every holiday gathering.

Provided by Beth Colon @bethcolon

Categories Side Casseroles

Number Of Ingredients 14

Ingredients

8 cup(s) cubed bread, i used country boule
1/4 cup(s) unsalted butter
4 ounce(s) pancetta
2 cup(s) diced onion ( 1 lg onion)
1 cup(s) chopped celery ( 2 lg. stocks)
1 - granny smith apple, peeled, cored and chopped
1/2 cup(s) sherry, medium or dry
2 tablespoon(s) fresh rosemary, finely chopped
- salt and pepper
1/2 cup(s) fresh parsley, finely chopped
5 - extra- large eggs, or 6 large
2 cup(s) heavy cream
1 cup(s) chicken stock, no salt
2 cup(s) gruyere cheese, grated (8oz)

Steps:

This recipe is like a bread pudding, the longer you let it sit the creamier it gets. You can make this the day before for even better results.
Preheat oven to 350* Arrange the cubed bread on a baking sheet and bake for 20 minutes or until golden brown. Set aside.
While bread is in the oven, heat butter in skillet on medium low heat. Add pancetta to the pan. Increase heat to medium and saute until browned.
Add onion, celery and apple to skillet and cook until tender
Stir in sherry, rosemary, 1 t. salt, 1 t. pepper. Cook about 5 minutes, stirring occasionally until most of the liquid has evaporated. Remove from heat and stir in the parsley.
In a very large bowl, whip eggs, cream, chicken stock and 1 1/2 c. Gruyere cheese together. Add the toasted bread. Stir and then add the vegetable mixture. Mix well until everything is combined.
Let stand for 30 minutes (if you're making it the day before, this is where you place it in pan, cover and refrigerate.) Place it in casserole pan, top it with remaining Gruyere cheese.
Place in oven and cook for 45-50 minutes or until top is brown and knife inserted into center comes out clean.

HERB AND APPLE STUFFING

Herb and Apple Stuffing image

Serve Ina Garten's crowd-pleasing stuffing at your Thanksgiving feast: Herb and Apple Stuffing from Food Network.

Provided by Ina Garten

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

16 cups 1-inch bread cubes, white or whole wheat (2 baguettes)
4 tablespoons unsalted butter (1/2 stick)
2 cups medium-diced yellow onion (2 large)
2 cups medium-diced celery (3 large stalks)
2 Granny Smith apples, unpeeled, cored and large diced
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chicken stock
1/2 cup sliced blanched almonds, toasted, optional

Steps:

Preheat oven to 300 degrees F.
Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

SAVORY HERB BREAD PUDDING

Savory Herb Bread Pudding image

This vegan bread pudding is a perfect base for Thanksgiving-y things or when you want a change from traditional mashed potatoes.

Provided by Isa Chandra Moskowitz

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

¼ cup (60 ml) olive oil, plus more for the baking dish
1 small yellow onion, chopped into medium dice
2 ribs celery, thinly sliced
Salt
2 teaspoons onion powder
½ teaspoon dried sage
3 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
Freshly ground black pepper
1 loaf bakery white bread, cubed
2 cups (480 ml) vegetable broth
Chopped fresh flat-leaf parsley, for serving

Steps:

Preheat the oven to 400ºF (205ºC). Lightly grease a 10-inch (25 cm) square baking dish.
Preheat a 6-quart (5.7 L) pot over medium heat. Sauté the onion and celery in the olive oil with a pinch of salt until onion is lightly browned, about 7 minutes. Stir in the onion powder, sage, thyme, rosemary, 1 teaspoon salt, and several dashes of pepper and turn off the heat.
Put the bread cubes in a large mixing bowl. Add the cooked vegetable mixture and toss to thoroughly coat. Pour in the vegetable broth, ½ cup (120 ml) at a time, mixing well after each addition. The bread should be moist but not soggy, so you may not need to add all the broth.
Transfer the stuffing mixture to the prepared casserole dish. Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes. Remove from the oven and let cool a bit before serving.

Tips:

Choose the Right Bread: Use a sturdy bread that can hold up to the moisture of the pudding, such as sourdough, French bread, or Challah.
Don't Overcrowd the Dish: Make sure there is enough room for the bread to expand and absorb the custard without becoming soggy.
Use Fresh Herbs: Fresh herbs add a burst of flavor to the stuffing. If you don't have fresh herbs on hand, you can use dried herbs, but reduce the amount by half.
Add Some Vegetables: Vegetables like celery, onion, and carrots add texture and flavor to the stuffing. You can also add other vegetables, such as mushrooms or zucchini.
Don't Overcook the Pudding: The pudding is done when the custard is set and the bread is cooked through. Overcooking will make the pudding dry and tough.
Serve Warm: Bread pudding is best served warm, with a scoop of ice cream or whipped cream.

Conclusion:

Herb and apple stuffing bread pudding is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its savory stuffing and sweet apples, this pudding is sure to be a hit with everyone at the table. So next time you're looking for a unique and flavorful dish, give herb and apple stuffing bread pudding a try!