Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Herbes de Provence Bread Pudding



Posts : 16536
Thanked : 805
Join date : 2013-01-12

Herbes de Provence Bread Pudding

Post by Lobo on Wed 20 Jan 2016, 8:22 pm

Herbes de Provence Bread Pudding

Be the first to Write a Review
Prep Time: 30 minutes
Cook Time: 55 minutes
Servings: 10 to 12
Our springtime stuffing mix, inspired by the classic herbs used in Provençal kitchens, is the basis for this fragrant savory bread pudding, the perfect accompaniment to a variety of roast meats.

  • Printer Friendly Version

  • 201


  • 2 Tbs. unsalted butter
  • 1 large yellow onion, diced
  • 2 leeks, white and light green parts only, halved lengthwise and thinly sliced
  • 1 tsp. kosher salt
  • Freshly ground pepper, to taste
  • 1 package herbes de Provence spring stuffing mix
  • 6 oz. (180 g) Gruyère cheese, grated
  • 3 eggs
  • 3 cups (24 fl. oz./750 ml) milk
  • 1 1/2 cups (12 fl. oz./375 ml) chicken stock


Preheat an oven to 375°F (190°C). Butter a 9-by-13-inch (23-by-33-cm) baking dish.

In a large sauté pan over medium heat, melt the butter. Add the onion, leeks, salt and pepper and sauté until the vegetables are soft and translucent, 8 to 10 minutes. Transfer the onion mixture to a very large bowl, add the stuffing mix and two-thirds of the cheese and toss until well combined. Transfer to the prepared baking dish.

In the same bowl, whisk together the eggs, milk and chicken stock until well combined. Pour over the stuffing mixture and gently press down to submerge. Let stand for 5 minutes, then top with the remaining cheese.

Cover the dish with a buttered sheet of aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the top is golden brown and crisp, about 25 minutes more. Let rest for 10 minutes before serving. Serves 10 to 12.

Williams-Sonoma Test Kitchen

    Current date/time is Sun 23 Oct 2016, 5:12 pm