Recipes
Prune, Apple and Chestnut Bread Pudding
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Hearty bread pudding that’s nutritious and delicious.
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- Yield:
- Serves 8-10
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- 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.
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- Directions:
- Preheat oven to 400°F.
- Butter a 13x9x2-inch glass baking dish.
- In a large bowl whisk together half and half, eggs and ½ cup Parmesan cheese (reserve remaining cheese).
- Soak package of stuffing in the egg mixture., with ½ cup of the cheese in custard. Set aside.
- Place pancetta on a baking sheet in a single layer and bake until pancetta fat has rendered, about 15 minutes.
- Drain, keeping 2 tablespoons of the fat, and transfer it to a large skillet over a medium high heat.
- Add apples, onions, chestnuts, celeriac, sage and thyme. Sprinkle with salt and pepper, sauté for 5 minutes.
- Add sherry and bring to a boil until the liquid reduces to syrup, about 2 minutes.
- Add broth and bring back to a boil.
- Place skillet in oven and cook until celeriac and apples are tender, about 20 minutes. Reduce oven to 325°F.
- Fix prunes into apple mixture, stir in pancetta, parsley and custard mix, transfer mixture to prepared baking dish and sprinkle over remaining cheese.
- Cover with buttered foil, bake until pudding is puffed and golden, about 45 minutes. Let stand for 10 minutes before serving.
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