Recipes

Prune, Apple and Chestnut Bread Pudding

    • Hearty bread pudding that’s nutritious and delicious.
      • Yield:
      • Serves 8-10
      • Ingredients:
        • 3 Cups of Arrowhead Mills Organic Savory Herb Stuffing
        • 2 Cups of half and half
        • 4 large eggs
        • ¾ cup Parmesan cheese, grated
        • 2 Tablespoons of fresh sage leaves, cut into ribbons
        • 2 Tablespoons of flat leaf parsley, roughly chopped
        • ¾ teaspoon sea salt
        • ½ teaspoon of freshly ground black pepper
        • 1 pound of pancetta, cubed
        • 2 Cups of onion diced
        • 1 pound granny smith apples, peeled, cored and diced
        • 2 Cups jarred, steam peeled chestnuts, crumbled
        • 1 Cup celeriac, diced
        • 1 Tablespoon of fresh thyme, roughly chopped
        • 1 Cup dry sherry
        • 1½ Cups organic low sodium chicken broth
        • 1 Cup packed, prunes, pitted and halved.
      • Directions:
        1. Preheat oven to 400°F.
        2. Butter a 13x9x2-inch glass baking dish.
        3. In a large bowl whisk together half and half, eggs and ½ cup Parmesan cheese (reserve remaining cheese).
        4. Soak package of stuffing  in the egg mixture., with ½ cup of the cheese in custard. Set aside.
        5. Place pancetta on a baking sheet in a single layer and bake until pancetta fat has rendered, about 15 minutes.
        6. Drain, keeping 2 tablespoons of the fat, and transfer it to a large skillet over a medium high heat.
        7. Add apples, onions, chestnuts, celeriac, sage and thyme. Sprinkle with salt and pepper, sauté for 5 minutes.
        8. Add sherry and bring to a boil until the liquid reduces to syrup, about 2 minutes.
        9. Add broth and bring back to a boil.
        10. Place skillet in oven and cook until celeriac and apples are tender, about 20 minutes. Reduce oven to 325°F.
        11. Fix prunes into apple mixture, stir in pancetta, parsley and custard mix, transfer mixture to prepared baking dish and sprinkle over remaining cheese.
        12. Cover with buttered foil, bake until pudding is puffed and golden, about 45 minutes. Let stand for 10 minutes before serving.