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Herb-and-Scallion Bread Pudding

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Recipe photo courtesy of Jonny Valiant

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.

Source: Martha Stewart Living, December 2011
Total Time Prep Servings

Ingredients

Directions

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.

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