"Panade is just a fancy name for stuffing," said chef Michael Schwartz. Typically panades are rustic French dishes made with old bread, broth, plenty of stewed onion and gratinéed cheese (sometimes with an extra veg or two mixed in). Mr. Schwartz, however, likes to add cream and eggs to his versions, which takes the dish into bread pudding territory. But no matter what you call them, these casseroles are winter comfort food of the highest order. Serve as a side dish or as a main course with side salad. Courtesy of WSJ December, 2011.