Ina Garten Herb and Apple Bread Pudding

Ina Garten herb and apple bread pudding takes 2 hours 15 minutes and pancetta, Gruyère and Granny Smith apple to make a golden, savory side dish. This make-ahead Thanksgiving side fits Sunday dinner, Christmas and holiday potluck tables, since it bakes crisp on top and stays soft and custardy inside.

Let the bread soak in the custard for the full 30 minutes before it goes into the dish. Skip that wait and the cubes stay dry in the middle instead of turning silky.

Ina Garten built this from the Thanksgiving stuffing she has made for her husband Jeffrey for decades, and she bakes it separately instead of inside the bird. That way the turkey cooks faster and stays moister, while the pudding gets a crisp top of its own.

Source: Cooking for Jeffrey (2016)

Ina Garten Herb and Apple Bread Pudding

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Course: Side DishCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

520

kcal

Toasted bread cubes soak up an egg and cream custard loaded with pancetta, sherry-softened apple and Gruyère. It bakes until the top is deeply browned and crisp while the inside stays soft and rich.

Ingredients

• 8 cups (3/4-inch-diced) country bread cubes, crusts removed
  

• 4 tablespoons (1/2 stick) unsalted butter
  

• 3 ounces pancetta, 1/2-inch-diced
  

• 2 cups chopped yellow onions (2 onions)
  

• 1 1/2 cups medium-diced celery
  

• 1 Granny Smith apple, peeled and chopped
  

• 1/2 cup medium or dry sherry
  

• 2 tablespoons minced fresh rosemary leaves
  

• Kosher salt and freshly ground black pepper
  

• 1/2 cup chopped fresh parsley leaves
  

• 7 extra-large eggs
  

• 2 1/2 cups heavy cream
  

• 1 1/4 cups chicken stock, preferably homemade
  

• 2 cups grated Gruyère cheese, lightly packed (6 ounces with rind), divided
  

Directions

• Toast the bread: Preheat the oven to 350°F, then spread 8 cups of country bread cubes in a single layer on a sheet pan. Bake for 20 minutes, tossing once, until lightly browned, then set aside.
• Brown the pancetta: Melt 4 tablespoons butter in a large 12-inch sauté pan over medium-low heat and add 3 ounces of diced pancetta. Raise the heat to medium and cook for 5 minutes until browned.
• Cook the vegetables: Stir in 2 cups chopped yellow onions, 1 1/2 cups diced celery and 1 chopped Granny Smith apple. Cook over medium to medium-high heat for 8 to 10 minutes, stirring occasionally, until tender.
• Add sherry and herbs: Stir in 1/2 cup sherry, 2 tablespoons minced rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper. Cook over medium heat for 5 minutes until most of the liquid is gone, then stir in 1/2 cup chopped parsley off the heat.
• Make the custard: Whisk 7 eggs, 2 1/2 cups heavy cream, 1 1/4 cups chicken stock and 1 1/2 cups of the grated Gruyère in a very large bowl. Stir in the toasted bread and the vegetable mixture, then let it sit for 30 minutes so the bread soaks up the custard.
• Bake the pudding: Pour everything into a 9 x 13 x 2-inch baking dish and sprinkle the remaining 1/2 cup Gruyère on top. Bake for 50 to 60 minutes, until the top is browned and a knife in the middle comes out clean.
• Serve hot: Bring the dish straight to the table while it is still hot. The edges will be crisp and the center soft, so scoop from the middle for both.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Nordic Ware half sheet pan, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this bread pudding ahead of time?

Yes, you can put it together in the morning and keep it covered in the fridge until dinner. Bake it right before serving so the top comes out crisp and hot.

Can I leave out the pancetta?

You can, though the pudding loses some of its salty, savory depth. Cook the vegetables in the butter and add a little extra salt, or use diced bacon if you want the smoky flavor.

What can I use instead of sherry?

Dry white wine or extra chicken stock both work to loosen the pan and soften the apple. Sherry adds a nutty sweetness, so the flavor will be a touch milder without it.

Can I bake this with the turkey?

Yes, that is the idea, since Ina Garten bakes it alongside the turkey instead of stuffing the bird. Check that your oven temperature matches 350°F and give the pudding the full baking time.

What is the most common mistake with bread pudding?

Skipping the 30-minute soak is the big one, because dry bread cubes then sit in the middle of the custard. Toasting the bread first also matters, since it keeps the cubes from turning mushy.