Ingredients:
- 1 loaf day-old sourdough or white bread cut into 1/2in cubes
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Directions:
- Arrange bread cubes in a single layer (or as close to it as possible) on a large rimmed baking sheet. Transfer to oven and preheat to 350 degrees. Once oven has fully preheated, remove bread from the oven, transfer bread to the largest bowl you have, and set aside.
- In a large skillet over medium-high heat, melt butter. Add celery and onions and stir for 2-3 minutes until celery is tender and onions are translucent. Stir in garlic and cook 1 minute longer until fragrant.
- Add celery mixture to bread bowl. Whisk together eggs, Italian seasoning, broth, and salt and pepper. Pour half over the bread, toss to coat. Pour remaining half over the bread, and toss to coat once more.
- Transfer bread back to the skillet OR if your skillet is not oven-safe or not large enough, you can transfer it to a greased 9×13 baking pan.
- Cover with foil and bake for 40 minutes. Uncover and bake another 20-30 minutes or until top is golden brown. Serve fresh (for best results!) or allow to cool completely, then cover tightly and refrigerate up to 5 days.
Notes: This recipe can easily be doubled, just bake it in a 9×13 inch pan or on an extra large baking sheet. Italian blend seasoning can be subbed with 1 teaspoon each: dried thyme, dried rosemary, and dried parsley
Thanks to our friends at Le Creme De La Crumb for this great recipe!