Established in 2006 as a Community of Reality

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


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Herbes de Provence Bread Pudding

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Herbes de Provence Bread Pudding Empty Herbes de Provence Bread Pudding

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

    Herbes de Provence Bread Pudding Img20l
    Herbes de Provence Bread Pudding
    Herbes de Provence Bread Pudding Translucent
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    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.






    • 201

    Ingredients:


    • 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

    Directions:

    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 Fri 26 Apr 2024, 2:40 pm