Herb-and-Scallion Bread Pudding
If you'd like to bake this savory bread pudding as the pork roasts, plan on removing it before raising the oven temperature to 425 degrees for the pork's last 8 to 10 minutes, and set it aside while the meat is resting. Then return it to the 375-degree oven with the Brussels sprouts for 10 minutes to ensure a crisp, golden-brown top.
- 10 cups day-old challah or brioche, cut into 1-inch cubes (from 1 or 2 loaves)
- 1/2 cup packed fresh parsley, coarsely chopped
- 1/4 cup packed fresh sage, coarsely chopped
- 2 tablespoons fresh thyme, coarsely chopped
- 4 tablespoons unsalted butter, plus more for dish
- 4 stalks celery, chopped
- 3 garlic cloves, minced
- Coarse salt and freshly ground pepper
- 2 bunches scallions, thinly sliced
- 8 large eggs, lightly beaten
- 2 cups chicken stock
- 2 cups heavy cream
Combine bread, parsley, sage, and thyme in a large bowl. Melt butter in a large skillet over medium-high heat. Reduce heat to medium. Cook celery and garlic with a pinch of salt until celery is tender, 10 to 12 minutes. Add scallions and cook until tender but still bright green, about 4 minutes. Pour mixture into bowl with bread and stir. Let cool.
Preheat oven to 325 degrees. Butter a 3-quart round baking dish (2 to 3 inches deep) or a 9-by-13-inch baking dish. Whisk together eggs, stock, heavy cream, 2 teaspoons salt, and some pepper. Pour over bread mixture and toss until bread is evenly soaked. Transfer to baking dish, pressing into corners, and dot top with butter.
Bake until top puffs and center is set, about 1 hour. Tent with foil to keep warm until ready to serve.