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PARSLEY SAGE ROSEMARY & THYME Bread pudding

Updated: December 19, 2012 10:39AM



MAKES 8-10 SERVINGS

1 tablespoon olive oil

1 cup chopped onion

1 garlic clove, minced

¼ cup finely chopped parsley

1 ½ tablespoons finely chopped fresh sage

1 tablespoon finely chopped fresh rosemary

1 tablespoon fresh thyme leaves

1 teaspoon salt

3 cups milk

1 cup grated fresh Parmigiano-
Reggiano cheese, divided

¼ teaspoon black pepper

3 large eggs

2 large egg whites

7 cups cubed (1-inch size) day-old French bread

Preheat oven to 350 degrees. Grease an 8x8-inch bake dish.

Heat oil in a medium skillet over medium-high heat. Add onion, sauté 5 minutes until tender, then add garlic and herbs through thyme and sauté 1 minute more. Remove from heat and let cool slightly.

In a large bowl, combine salt, milk, ½ cup cheese, pepper, eggs and egg whites. Add the onion/herb mixture then add bread. Stir gently to combine, then let stand 10 minutes.

Spoon into bake dish. Sprinkle with the remaining cheese. Bake at 350 degrees for 45 minutes or until set and lightly browned.

Note: This savory bread pudding can be varied in a number of ways by adding mushrooms, fresh spinach, or cooked sausage. The mixture can be combined in the bake dish and chilled as much as 24 hours ahead of baking, so it is an easy dish to pop into the oven on a very busy day.

Judith Dunbar Hines



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