This herb-infused savory bread bake combines toasted bread with a rich blend of sautéed vegetables, aromatic herbs, and creamy cheeses, creating a delightful dish perfect for any dinner table.
Ingredients
6 cups bread cubes
4 tablespoons butter
1 medium onion
2 stalks celery
2 cloves garlic
1 teaspoon thyme
1 teaspoon sage
1 teaspoon rosemary
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon white wine vinegar
1/4 cup parsley
4 large eggs
1 cup half-and-half
1 cup gouda cheese
1/2 cup Parmesan cheese
Method
Start by gathering all your ingredients and preheating the oven to 350°F (175°C). Lightly grease a 2-quart baking dish.
Spread the bread cubes on a baking sheet and toast them in the oven for around 20 minutes until lightly golden, stirring halfway through. Once toasted, turn off the oven.
In a large skillet, melt butter over medium heat. Add diced onions and celery, cooking until they soften and become translucent, which should take about 5 minutes.
Add minced garlic, thyme, sage, rosemary, salt, and pepper, stirring until the garlic becomes aromatic, approximately 2 minutes. Pour in white wine vinegar and cook until mostly evaporated, about 1 minute.
In a large bowl, mix the toasted bread cubes with the sautéed onion and herb mixture, along with chopped parsley.
In another bowl, whisk together eggs, half-and-half, gouda, and Parmesan cheese. Pour this creamy mixture over the bread and vegetables, stirring until everything is evenly coated.
Transfer the mixture into the prepared baking dish, spreading it evenly. Cover and refrigerate for at least 2 hours or overnight. Before baking, let it sit at room temperature for 20 minutes.
If the mixture has sat too long, preheat the oven to 350°F (175°C) again. Bake the bread bake until the center is set, the top is golden, and a knife inserted in the center comes out clean, about 45 minutes.
Let the savory bread bake rest for 10 minutes before serving.
