This savoury bread pudding with Furlani Garlic Parm Knots is the perfect side dish for any special occasion! Crispy pancetta, kale, apples, fresh rosemary, and sage all come together for a recipe that is so good, it will be the star of any holiday feast.
Prep Time: 20 mins
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Cook Time: 1 hrs 30 mins
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Total Time: 2 hrs 50 mins
Pull up a few pieces of kale to the top of the dish just before baking. The kale will get crispy and add a textural crunch!
Preheat the oven to 350°F degrees.
Cut the Furlani® Garlic Parm Knots into cubes.
Place the knot cubes in a single layer on a sheet pan and bake for 25 minutes, tossing once, until lightly browned and crispy. Set aside.
Meanwhile, heat the butter in a 12” skillet over medium-low heat. Add the pancetta, raise the heat to medium, and cook for 5 minutes, until browned. Stir in the onions, celery, and cook over medium to medium-high heat for 5 to 7 minutes, stirring occasionally, until the vegetables are tender. Stir in the apples, rosemary, sage, salt, pepper, and cook over medium heat for 5 minutes, until most of the liquid is gone. Stir in the kale, cover with a lid (or the sheet pan used to toast the knots) for 4-5 minutes until the kale wilts. Set aside to cool a little.
Meanwhile, whisk the eggs, milk, chicken stock, and 1½ cups of the Gruyère into a large bowl. Stir the crispy knots into egg mixture. Soak for 15-30 minutes.
Combine the egg mixture and knots, with the vegetable mixture and stir to combine.
Pour into a 9 × 13 × 2½” oven-to-table baking dish.
Sprinkle with the remaining ½ cup of Gruyère and bake for 50 to 60 minutes, until the pudding is set, and the top is lightly browned. Serve hot and enjoy!
