Ingredients:
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Directions:
Arrange a rack in the middle of the oven and heat to 225-degrees. Spread the bread slices on a large rimmed baking sheet. Bake until quite crisp/dried out; about 1 hour.
Tear bread into 6 to 8 pieces once cooled. Put into a large bowl. Add onion, salt and pepper.
In a small bowl, whisk together eggs and stock. Pour over bread and onion mixture and toss until the consistency of uncooked bread pudding. It should be quite wet. If you need more stock, it is okay to add additional.
Pour into a 2-quart round pyrex or 8-inch square baking dish. At this point, you can store in the fridge for up to 24 hours. It will need to bake longer since you are putting in the oven cold - probably an additional 15 to 30 minutes.
Bake at 350 for 1 hour. |
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