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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.
Recipe from Martha Stewart Living, 12 2011
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
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