Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Cube the
White Bread (450 g)
and place in a mixing bowl.
Step 3
Finely chop the
Fresh Rosemary (3 g)
and
Fresh Thyme (5 g)
. Add along with the bread in the mixing bowl.
Step 4
Finely chop
Onion (1)
.
Step 5
Melt 2/3 of the
Unsalted Butter (225 g)
in a skillet.
Step 6
Add finely chopped onions to the skillet.
Step 7
Cook on a low heat for about 10 minutes, until soft and translucent.
Step 8
Add the cooked onion to the bread and herbs.
Step 9
Whisk the
Low-Sodium Chicken Stock (600 mL)
and
Eggs (2)
until combined.
Step 10
Pour stock and egg mixture over the bread, herbs and onions.
Step 11
Place in an oven-proof dish and dot with remaining unsalted butter.
Step 12
Cover tightly with aluminum foil and bake in the oven for 40 minutes.
Step 13
Remove the aluminum foil and continue baking for a further 45 minutes.
Step 14
Remove from the oven. Serve and enjoy!
