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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Made with Hawaiian sweet bread (everyone who's had this has loved it). Ingredients:
2 cups chicken broth |
1 cup dried cranberries |
1/4 cup butter |
1 onion, chopped (small, medium, or large to your taste) |
1 red bell pepper, chopped |
1 cup celery, chopped |
2 granny smith apples, cored and finely chopped |
3 large eggs |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 (10 3/4 ounce) can cream of celery soup |
1/2 teaspoon ground cinnamon |
8 cups hawaiian sweet bread, cubed and toasted |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly grease a medium baking dish.
3. In small bowl, combine chicken broth and cranberries.
4. Soak for 30 minutes to rehydrate cranberries.
5. In large skillet, melt butter over medium heat.
6. Add onion, red pepper, and celery; cook for 5 minutes, stirring frequently.
7. Add apples and cook for 5 more minutes, stirring frequently.
8. Remove from heat and place in a large bowl.
9. Beat eggs in a separate bowl; add salt and pepper, set aside.
10. In large bowl with vegetables, stir in chicken broth mixture, cream of celery soup, and cinnamon.
11. Add toasted bread, stirring gently to combine.
12. Add the beaten eggs.
13. Spoon mixture into prepared dish.
14. Bake for 30 to 40 minutes, or until center is set.
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