Ingredients
8 cup(s) bread, such as country boule, crusts removed, and cut into 3/4-inch cubes
1/4 cup(s) (1/2 stick) unsalted butter
3 ounce(s) pancetta, cut into 1/2-inch cubes
2 cup(s) (about 1 large) chopped onion
1 1/2 cup(s) (about 3 large stalks) chopped celery
1 Granny Smith apple, peeled, cored, and chopped
1/2 cup(s) medium or dry sherry
2 tablespoon(s) finely chopped fresh rosemary leaves
Kosher salt
Pepper
1/2 cup(s) chopped fresh parsley leaves
5 extra-large eggs
2 cup(s) heavy cream
1 cup(s) chicken stock or broth
2 cup(s) (8 ounces) freshly grated Gruyère cheese
Preparation
Preheat oven to 350 degrees F. Arrange bread in single layer on 18-inch by 12-inch jelly-roll pan. Bake 20 minutes or until lightly browned; set aside. While bread toasts, in 12-inch skillet, heat butter on medium-low. Add pancetta; increase heat to medium and cook 5 minutes or until browned, stirring occasionally. Add onion, celery, and apple; cook 8 to 10 minutes or until tender, stirring occasionally. Stir in sherry, rosemary, 4 teaspoons salt, and 1 1/2 teaspoons freshly ground black pepper. Cook 5 minutes or until most of the liquid has evaporated. Remove from heat; stir in parsley. Meanwhile, in very large bowl, beat eggs, cream, chicken stock, and 1 1/2 cups Gruyère. Add bread, then vegetable mixture, stirring until well combined. Let stand 30 minutes to allow bread to soak. Stir mixture well; transfer to 2 1/2- to 3-quart (13-inch by 9-inch by 2-nch) gratin dish. Sprinkle with remaining Gruyère. (To make ahead, assemble bread pudding, cover with plastic wrap, and refrigerate up to 1 day before baking.) Bake 45 to 50 minutes or until top is browned and custard is set (when knife inserted in center comes out clean). Serve hot or warm.
