12 ounces whole-grain bread, cut into 3/4-in. cubes
2 tablespoons canola oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 large Fuji apple, diced (about 2 cups)
1 cup pecan halves, toasted and coarsely chopped
1/2 cup dried cranberries
1/4 cup chopped fresh flat-leaf parsley
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
2 cups unsalted chicken stock (such as Swanson)
3 tablespoons unsalted butter, melted
2 large eggs
Est. added sugars 3g
How to Make It
Preheat oven to 400°F.
Arrange bread cubes on a rimmed baking sheet. Bake at 400°F for 20 minutes, stirring after 10 minutes. Place bread in a large bowl.
Reduce oven temperature to 350°F.
Heat oil in a large skillet over medium-high. Add onion, celery, and carrot to pan; sauté 6 minutes. Add apple; cook 4 minutes. Stir in pecans, cranberries, parsley, salt, and pepper. Add apple mixture to bread; toss.
Combine stock, butter, and eggs in a bowl. Drizzle over bread mixture; toss. Let stand 15 minutes. Spoon into a 13- x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 350°F for 25 minutes.
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