Favoreats
Favoreats LLC
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INGREDIENTS
1
recipe Gluten Free Japanese Milk Bread (I used the recipe from page 59 of Gluten Free on a Shoestring Bakes Bread, but the blog recipe would work, too), cut into 3/4-inch cubes
6 tbsp
unsalted butter, melted
1 tbsp
powdered gluten free vegetable bouillon
3 tbsp
extra-virgin olive oil
1
large yellow onion, peeled, halved and sliced
2 cups
chopped celery (from about 6 stalks celery)
1 1/2 tsp
kosher salt
1 tsp
freshly ground black pepper
2 cups
low sodium vegetable or chicken stock
1 tbsp
dried sage
1 tbsp
dried thyme
4
eggs (240 g, weighed out of shells) at room temperature, beaten
1 oz
Parmigiano-Reggiano cheese, finely grated