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Stuffing, 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.
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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