Prune, Apple, and Chestnut Bread Pudding

Name: Prune, Apple, and Chestnut Bread Pudding
Yield: 8 generous
Ingredients: 3 cups 1/2-inch cubes firm white bread; 2 cups half and half; 4 large eggs; 3/4 cup finely grated Parmesan cheese; 2 tablespoons thinly sliced fresh sage; 2 tablespoons chopped fresh parsley; 3/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 pound thick-sliced bacon, cut into 1-inch pieces; 2 cups chopped onions; 1 pound tart green apples, peeled, cored, cut into 1/2-inch cubes (about 3 1/3 cups); 2 cups jarred peeled whole chestnuts (about 14 ounces); 1 cup 3/4-inch cubes peeled celery root (celeriac); 4 teaspoons chopped fresh thyme; 1 cup dry Sherry; 1 1/2 cups low-salt chicken broth; 1 cup (packed) pitted whole prunes

By Bruce Aidells and Nancy OakesPhotography by Brian Leatart

November 30, 2005

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Recipe notes