Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Herb-and-Scallion Bread Pudding 3.3 (42) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Photo: Jonny Valiant Prep Time: 30 mins Total Time: 1 hrs 45 mins Servings: 8 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. Ingredients 10 cups day-old challah or brioche, cut into 1-inch cubes (from 1 or 2 loaves) ½ cup packed fresh parsley, coarsely chopped ¼ 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 Directions 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. Cook's Notes Bread pudding can be assembled through step 2 and refrigerated, covered, overnight. Bring to room temperature for 1 1/2 hours before baking. Print