Chestnut, Leek, And Fresh Herb Bread Pudding
|Unsalted butter||4 Tablespoon, softened|
|Fresh chestnuts||2 Pound (About 2.25 Cups Peeled)|
|Artisan bread||1 Pound (1 Loaf)|
|Garlic||2 Clove (10 gm), minced|
|Leeks||3 , halved lengthwise, then cut crosswise into 1/4-inch slices (White And Light Green Parts Only)|
|Celery ribs||2 Large, cut crosswise into 1/4-inch slices|
|Cremini mushrooms||1 Pound, wiped or brushed clean, stems trimmed, and quartered|
|Minced fresh parsley||1⁄2 Cup (8 tbs)|
|Fresh thyme leaves||1 Tablespoon|
|Minced sage||2 Tablespoon (Fresh)|
|Chicken stock/Canned low-sodium chicken broth||3 1⁄2 Cup (56 tbs), canned|
|Eggs||4 Large, lightly beaten|
|Heavy whipping cream||2 Cup (32 tbs)|
Preheat the oven to 375°F.
Coat a deep, 9-by-13-inch baking pan with 1 tablespoon of the butter.
TO PREPARE THE CHESTNUTS Use a sharp paring knife to make a long slash on the flat side of each chestnut, cutting through the outer shell and inner brown skin.
Place the chestnuts on a rimmed baking sheet and roast until tender when pierced with a fork, about 1 hour.
Every 15 minutes, sprinkle them with a little water.
Peel them while the chestnuts are quite warm, but still cool enough to handle.
Remove the outer shell as well as inner brown skin.
Discard any chestnuts that look rotten.
Set aside chestnuts that are hard to peel and rewarm in a 375°F oven, or place on a paper towel and rewarm in a microwave for 45 seconds on high.
Repeat if necessary.