Ingredients

• 6 cups 3/4-inch cubes soft sandwich bread
• 0.25 cups unsalted butter
• 1.5 cups chopped yellow onions , about 1 1/2 onions
• 1 cup chopped celery
• 3 cloves cloves garlic
• 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
• 1 teaspoon sage or 1 tablespoon chopped fresh sage
• 1 teaspoon dried rosemary or 1 tablespoon chopped fresh rosemary
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons white wine vinegar
• 0.25 cups chopped fresh parsley
• 4 large eggs
• 2 cups half-and-half
• 1 cup Gouda cheese
• 4.75 cups grated Parmesan cheese

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish; set aside.
2. 2 Spread bread on a large baking sheet.ake until lightly golden and toasted, about 20 minutes, stirring once halfway through. Turn oven off.
3. 3 Melt butter in a large skillet over medium heat. Add onions and celery, cook stirring frequently, until translucent, about 5 minutes.
4. 4 Add garlic, thyme, sage, rosemary, salt and pepper. Continue to cook and stir until garlic is aromatic, about 2 minutes. Add white wine vinegar and cook, stirring, until mostly evaporated, 1 minute.
5. 5 Combine toasted bread cubes, onion mixture, and parsley in a large bowl; set aside.
6. 6 Combine eggs, half-and-half, gouda, and Parmesan in a medium bowl. Add to bread cube mixture, stir to combine.
7. 7 Spread bread mixture evenly in the prepared baking dish. Cover and refrigerate 2 hours to overnight. Let bread pudding stand at room temperature for 20 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
8. 8 Bake until center of bread pudding is set, top is golden brown and a knife inserted in the center comes out clean (160 degrees F or 71 degrees C internal temperature), about 45 minutes. Let stand 10 minutes before serving.

Nutrition per serving