Last Thanksgiving, as I was picking up the last of my lists at North Market, I walked past the Pretzel place. Sitting out was bags of pretzel bits, the sign above them said something about stuffing, and something in that display sparked what was a light bulb of cartoon proportions going off above my head. French Onion Pretzel Bread Pudding was born.
French Onion Pretzel Bread Pudding… How do You Stuff Yo’ bird?
If you’ve checked out the Thanksgiving Fritter Recipes, you know that I’ve got a penchant for fairly significant flavor tweaks to traditional Holiday standards.
Falling in Love w. French Onion Soup
Years ago, Jeff and I drove down the coast of Oregon and into California, stopping in Mendocino before heading to Napa. We had reservations for lunch at Bouchon, slow food style. It was at that lunch that I had French Onion Soup for the first time, and I fell ass over tea-kettle in looooooove with it.
The nuttiness that comes from caramelizing the onions together with the silkiness that comes from the beef broth, oh man.
French Onion soup became a staple at our house after that meal, so when the lightbulb went off to make it into a stuffing, I ran with it.
How to Make French Onion Pretzel Bread Pudding (Stuffing)
Pretzels, Klosterman Bread, Onions, Butter, Beef Broth, Garlic, Salt.
French Onion Pretzel Stuffing (Bread Pudding)
Ingredients
- 1 Head Garlic
- 3 Medium Yellow Onions Chopped
- 2 Heads Celery Chopped
- 16 Oz. Kerrygold Butter Salted
- Big Pinch Sea Salt
- 1 loaf Klosterman Bakery Bread
- 2 loaves (or equivalent) Pretzels or Pretzel Bread
- 36-ish oz Beef Broth
Instructions
- Lay out bread and pretzels overnight to allow them to dry out. You read that right. That’s the goal. You want them to be crisp to the touch.
- Tear both loaves of bread into chunks, the pieces going into a large mixing bowl
- Melt butter and saute garlic, onions, and celery together. To go the French Onion route, caramelize the onions, deglazing the pan with a big splash of beef broth.
- Dump the contents of the plan over your breads, mix well till combined. (Pro-Tip, mix with your hands. Way faster)
- Stuff into your bird, crockpot, or dutch oven and bake FOR THE ENTIRE TIME you cook yo’ bird. (4ish hours @ 350.)
Watch Me Make Stuffing with the ladies of Good Day Columbus
Want to work with me? Hello@cookeatexplore.com
