by: Dan Pelosi
Cook Time
45 minutes
Prep Time
45 minutes
Yield
8–10 servings
@grossypelosi
“Made with Gruyère cheese, this recipe makes for a savory side dish.”
Total Time
45 minutes
Prep Time
45 minutes
Yield
8–10 servings
summary
Made with Gruyère cheese, this stuffing bread pudding recipe makes for a savory side dish.
ingredients
- Nonstick cooking spray
- 1 pound sourdough boule, cut into 1-inch pieces
- 1 stick unsalted butter, melted
- 8 ounces Gruyère cheese
- ¼ cup packed fresh rosemary
- ¼ cup packed fresh sage
- ¼ cup packed fresh thyme
- 1 medium yellow onion, quartered
- 2 celery stalks, roughly chopped
- 1 leek, roughly chopped
- 2 large eggs
- 2 cups chicken stock or vegetable stock
- 2 cups heavy cream
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
directions
- Preheat the oven to 350°F.
- In a baking dish, toss the bread cubes with the melted butter until completely coated. Bake for 10 minutes, until the bread is just lightly toasted. Set aside to cool while processing the remaining ingredients.
- Fit a food processor with the shredding attachment. Slice the rind off the Gruyère and cut in half lengthwise. Process each half through the shredder. Transfer the cheese to a medium bowl and set aside.
- Wipe out the food processor and fit with the blade attachment. Add the rosemary, sage and thyme. Pulse 6–8 times until the herbs are finely chopped. Remove the blade. Use a spoon to sprinkle the herbs over the bread cubes.
- Return the blade and add the onion, celery and leek to the processor. Pulse 6–8 times until the vegetables are finely chopped. Remove the blade and use the same spoon to sprinkle the veggies over the bread.
- Return the blade and add the eggs, stock, cream, salt and pepper to the processor. Process for about 1 minute to make a smooth mixture. Pour evenly over the bread and soak for 15 minutes.
- Sprinkle the reserved cheese over the top of the bread. Bake for 35–40 minutes, until the bread is puffy and the cheese is golden brown. Transfer to a trivet and let rest for 15 minutes to set. Serve directly from the dish, scooping generous portions.
notes
- Toast your bread. Toasting the bread first gives it a better texture and also greases the pan for you.
- Don’t clean your food processor. You can keep this recipe moving fast by giving your food processor a quick dry wipe in-between steps, but if a little bit carries over into the next step, it just builds flavor.
- Get cheesy. Have fun with different types of cheese. I love to swap out the Gruyère with Fontina or Jarlsberg.
