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Cibatta Bread Pudding Recipe


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     Cibatta Bread Pudding

Category   Salads - Soups - Sidedishes
Sub Category   None

1 large onion small diced
2 large carrots, small diced
3 celery stalks, small diced
1 T rosemary
1 T garlic
Salt and Pepper to taste
8oz of pancetta - diced small
1 stick of butter
1lb of day old ciabatta bread - cubed
1 can of chicken stock
1 egg
1C parmesan cheese

Preheat oven to 325 degrees . Put the cubed bread in a large bowl. I usually do 1 inch cubes.
Whisk the egg and set aside.
Render the pancetta until crispy, pull out of pan and set aside. Leave the drippings, then on medium heat add the butter. Once melted, add the onions, carrots, and celery. Sweat until soft - usually 15 minutes. Add the rosemary, salt, pepper, and garlic. Saute a couple more minutes
Add the vegetables and pancetta to the large bowl of bread, mix. Add enough chicken stock to moisten Mix. Add the cheese, mix. Salt and pepper to taste. Add the egg, mix. . Put in puttered glass pan, cover with foil and put in oven for 30 minutes. Pull off foil, and cook uncovered for another 15 minutes or so.

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