Herby and yummy!
It's a cold, rainy night, and this recipe has long looked to me like real comfort food. Tonight at last it was made, to go with a lemon-herb roast chicken, brussels sprouts, and a mixed salad. I followed instructions, but had doubts about the bread: our usual brown "government loaf" as we call it. As I followed the recipe, my doubts increased. I thought: "This kite won't fly", as my son puts it when something does not work. I used only 2 large onions, purely because the sweet onion season has passed, I only have strong onions, and after peeling and chopping two, my eyes were burning and I was in tears ...!! And so I carried on, doubtful, having visions of throwing all this out to the birds and never mentioning that I tried the recipe. Well... it baked alongside the chicken (convection ovens are great!) and looked fine when done. Then I found out that DH would not be home for a long while and it had to sit in a warming oven with the rest of the food for ... at least 1 1/2 hours! The rain poured down as we sat down to eat. To my surprise we found that this "bread pudding" was absolutely great!! A wonderful side dish which reminded me so much of my mother's chicken stuffing. VERY comforting and a nice carb change instead of potatoes or rice. I did use quite a lot more fresh herbs than stated: the fresh sage, Italian parsley and origanum just smelled so fantastic as I chopped it! I did not have fresh rosemary, so used more origanum. I also added a little garlic. With this dish, and the chicken, in the oven, the house smelled heavenly and I could almost see the scent wafting out the windows in the grey weather! I think this would be equally good with any "old" or plain white bread. I am afraid, very afraid, of the leftovers, and how much I love leftovers for breakfast ... We are only two in tne house, and I made the entire large recipe ... I'll roll down your driveway one of these days, French Tart!!! NB, LATEST REPORT: DH said to post that the leftovers I heated up last night was almost better than the fresh pudding! He scoffed the lot, as snacks, even long after I went to bed!!! POSTED 5 JAN 2008: Made this for a game in the Photo Forum yet again (maybe 3rd or 4th time!!) It's as great as always. Perfect, perfect comfort food, redolent of childhood winters. One bit of advice: as before I use MUCH more fresh chopped herbs than in the recipe. It is fantastic to actually taste the different herbs in this Medieval-type dish. I probably used considerably more than 1 tablespoon, chopped, of the herbs. We are only two people eating, and there will be leftovers, and that will be my breakfast. (Groannnn .... ) I'll never be thin again ... LOL!
Not our cup of tea, tasted way to like stuffing, which was enough to put me off as I don't fancy eating stuffing as a meal or snack!
I thought this was very good--I used a leftover stale loaf of french bread that I cubed and let dry (that is how my mother does it, so that is how I do it...) and then used 4 cups of vegetable broth for the liquid. I also used 1 1/2 lbs of bacon (DH loves bacon!) and the written amount of herbs, but in dried form, with 1/2 tsp salt and 1/2 tsp pepper. We enjoyed this, though I think there is a slight something missing to make it perfect. Thank you!
Really yummy! I won't be using as much butter next time and I think 2 eggs and 1 egg white would work well as well
Outstanding! I particularly love the way it gets crispy on all sides but is still moist in the middle! I was afraid it was too dry and was tempted to add more stock, but resisted - and it was perfect!
*Yum* ~ This is good stuff, FT! It perfectly complimented Chicken Breast With Mustard and Sesame Sauce by loof that I made for the *Pet Parade* event & I used the onion-infused stock from her recipe in this one. I also added a bit of garlic (as I usually do). You know me & how I look at ways to expand recipes I esp like. My only thot was that some fresh, chopped & lightly sauteed mushrooms might make a very nice add here, so next time I will try that. Ths for sharing your recipe w/us & I must tell you I spied DH eating it cold about an hr after dinner. :-)
WOW! This is terrific! I used it as an entree, so I increased the bacon by another half. Didn't cut off the crusts, since I used a 9 grain sandwich bun, reducing the servings to two. And used veggie stock. Nice and crisp top with a softer inside---just right! Bet it would be yummy with some chopped Roma tomatoes added. Made for June Pot Luck event in Cooking Photos.
This was so great. I made my own multigrain bread. I used chicken stock and egg beaters. So yummy DH (who is picky about stuffing of any sort) said this is really good. I served it with herb roasted chicken, green beans and of course gravy. I will definately make this again.