Prep time: 15-20 minutes

Cook time:

Materials:

• 10 cups stale Italian bread cubed (You can also use sourdough or any other bread you’d like)
• 2 onions chopped
• 2 cups chopped celery
• 2 Granny Smith apples chopped
• 2 cups chicken or vegetable stock
• 1 tbsp. diced parsley
• 2-3 sprigs rosemary diced
• 5-6 sprigs thyme diced
• 1/2 cup unsalted butter
• 2 eggs
• Salt and pepper to taste

Process:

1. Preheat the oven to 375 degrees F and grease a baking dish with some unsalted butter or cooking spray. Set aside.
2. In a skillet with high sides, over medium/ high heat add in the unsalted butter.
3. Let the butter melt and add in the onions, celery, apples, parsley, rosemary and thyme. Mix well to incorporate in the butter.
4. Season with salt and pepper and cook until veggies have cooked down, about 5-6 minutes.
5. Add in the stock, bring to a simmer and cook for an additional 2-3 minutes. Set aside.
6. Remove from heat and set aside.
7. In a large bowl add in the eggs and scramble to break up the yolks.
8. Add in the cubed bread and try to coat the bread in the eggs.
9. Pour in the veggie and stock mixture and mix well to coat all the bread.
10. Pour the mixture into your prepared baking dish.
11. Cover and bake for 30 minutes, then remove foil and continue to bake for an additional 20-30 minutes.
12. Plate and ENJOY!