Ingredients
Scale
- 8 cups stale bread cubes (country loaf, ciabatta, or soft pretzel bites)
- 1 cup unsalted butter
- 2 onions, chopped
- 4 stalks celery, chopped
- 2 tablespoons fresh sage, chopped (or dried)
- 2 tablespoons fresh parsley, chopped (or dried)
- 2 tablespoons fresh thyme, chopped (or dried)
- 2 cups chicken or vegetable stock
- 2 eggs
- Salt and black pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- If using fresh bread, toast it in the oven until barely golden and dry.
- In a pan, sauté onions and celery in a large amount of butter until soft and golden.
- Toss in herbs and mix.
- In a large bowl, mix toasted bread cubes with the sautéed vegetable-herb-butter mixture.
- Beat eggs with stock, then add to the bowl and mix until the bread is moist but not soggy.
- Transfer the mixture to a greased baking dish, cover with foil, and bake for about 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until golden and crispy on top.
Notes
Mix different types of bread for a richer flavor. Season generously with salt and pepper. Add stock gradually to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 90mg